Shrimp Sushi (Ebi Nigiri) – Classic Recipe

Ebi nigiri is one of the most popular sushi pieces in Japan. It features sweet, tender butterflied shrimp laid over perfectly seasoned sushi rice.

⭐ Ingredients (Makes 10–12 pieces)

For the Shrimp

10–12 large shrimp (headless, shell-on preferred)
1 tsp salt (for rubbing)
1 tsp sugar (optional, keeps shrimp firm)
Small pot of water
Ice water bath

For the Sushi Rice

(Already prepared following the sushi rice recipe you requested.)

2 cups cooked sushi rice (seasoned)
Bowl of water + splash of rice vinegar (for dipping hands)

Optional Extras

Wasabi paste
Soy sauce
Pickled ginger (gari)
Toasted sesame seeds

🔪 How to Prepare Shrimp for Sushi (Authentic Method)

1. Clean the Shrimps

Leave the shell on but remove the legs.
Using a toothpick or knife tip, devein the shrimp by lifting the dark vein out.
Rinse gently.

Why shell-on?

It helps the shrimp keep their shape during boiling and prevents curling.

2. Skewer to Prevent Curling

Insert a toothpick or skewer down the length of the shrimp (from tail to head side).
This keeps them straight—classic ebi shape.

3. Salt & Sugar Rub (Optional but recommended)

Sprinkle with 1 tsp salt and 1 tsp sugar.
Rub lightly and rest 5 minutes.

Result: firmer texture and nicer shine.

4. Boil the Shrimp

Bring water to a boil.
Add the shrimp.
Cook 1.5–2 minutes until they turn pink and curl slightly.
Immediately plunge into ice water to stop cooking.

5. Peel & Butterfly

Remove shells, leave tail on for presentation.
Cut along the belly side (lengthwise) until the shrimp opens flat—don’t cut through.
Remove any remaining vein.
Gently press to flatten.

Your ebi is ready for sushi.

🍣 How to Make Shrimp Nigiri

1. Prepare the Rice Balls (Shari)

Wet your hands lightly in vinegared water.
Take a small amount of sushi rice (about 20–25 g).
Shape into an oval—firm but not squeezed hard.

2. Add Wasabi (Optional)

Touch a tiny dab of wasabi onto the underside of the shrimp.

3. Press the Shrimp onto the Rice

Place the shrimp, belly side down, on your fingers.
Set the rice ball on top of the shrimp.
Gently mold with 2–3 light presses:
- Press sides
- Press top
- Press tail end lightly

You want it firm enough to hold but not compressed.

4. Serve

Arrange on a plate with:

Soy sauce
Pickled ginger
Wasabi

Enjoy immediately—best texture at room temperature.

🍣🍤 Shrimp Sushi Roll (Ebi Maki) — Optional Variation

If you prefer a roll:

Ingredients

6–8 cooked shrimp (chopped or whole)
1 sheet nori
1 cup sushi rice
1–2 tbsp Japanese mayo
Cucumber strips or avocado
Soy sauce, sesame seeds

Instructions

Place nori shiny-side down on a sushi mat.
Spread a thin layer of sushi rice over 2/3 of the sheet.
Add shrimp (chopped with mayo or whole) plus cucumber/avocado.
Roll tightly away from you.
Press to shape, then slice into 6–8 pieces.
Top with sesame seeds or drizzle spicy mayo if you like.

🌟 Tips for Best Results

Use large shrimps for nicer nigiri shape.
Shrimp must be firm but tender—don’t overcook.
Ebi tastes best slightly warm or at room temperature.
Keep rice covered with a damp towel to prevent drying.

OTHER RECIPES

Ingredients:

10 large Shrimp, raw.
Water, for boiling.
Salt.
2 cups of Sushi rice.
Wasabe horseradish sauce.

Directions:

Skewer the shrimp from head to tail with toothpicks to prevent curling.
Place in lightly salted boiling water for 3 minutes, then transfer to ice water.
When cooled remove the shell and skewers. Make a slit in the underside of the shrimp and cut through almost to the top but not completely. Remove the dark vein.
Moisten your hands with a mixture of 1 cup water and 2 tablespoon vinegar. Take a 1 1/2 tablespoons of the sushi rice and form into a rectangular block about 2 inches long with rounded edges and sides.

Scoop up a tiny amount of Wasabe horseradish with the tip of your finger and spread it on the inside of the shrimp.
Place the shaped rice on top of the Wasabe and press gently.
Press into the shrimp, but make sure it holds its shape. Enjoy!

VIDEO:

SUSHI RECIPES

Shrimp Sushi recipe