Shrimp Sushi recipe

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 Rice recipe

🍚 Sushi Rice (Shari) Recipe

Sushi rice is more than just cooked rice—it’s a careful balance of texture, seasoning, and technique. This recipe gives you the classic Japanese method used in sushi restaurants.

⭐ Ingredients (Makes About 4 Cups Sushi Rice)

For the Rice

2 cups Japanese short-grain rice (also called sushi rice)
2 cups water (for cooking—amount may vary by brand)

For the Sushi Vinegar (Sushizu)

¼ cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
Optional: 1 teaspoon mirin (adds mild sweetness & umami)

🔪 Instructions

1. Rinse the Rice (Very Important)

Place the rice in a bowl and fill with cold water.
Gently swirl with your hand for 10 seconds.
Drain the cloudy water.
Repeat 4–6 times until water is mostly clear.

Why?
It removes excess starch so the rice becomes glossy, separate, and sticky—not gummy.

2. Soak the Rice

After rinsing, add fresh water and let the rice soak 30 minutes (up to 1 hour).

Why?
Soaking allows the grains to hydrate evenly and cook with the perfect interior texture.

3. Prepare Sushi Vinegar

In a small saucepan:

Combine rice vinegar, sugar, and salt.
Heat over low just until sugar dissolves.
Do not boil.

Set aside to cool.

4. Cook the Rice

Use a rice cooker or stovetop.

Rice Cooker Method

Add the soaked rice and equal amount of water (usually 1:1).
Press Cook.

Stovetop Method

Add soaked rice + water to a pot.
Cover and bring to a gentle boil over medium heat.
When boiling, reduce to low heat, cover, and cook 12 minutes.
Turn off heat and let steam 10 minutes without lifting the lid.

5. Season the Cooked Rice

Transfer the hot rice into a wide wooden or glass bowl (hangiri or large bowl).
Pour the sushi vinegar evenly over the rice.
Use a rice paddle to cut and fold the rice—never mash or stir in circles.

Goal:
Coat each grain with seasoning while keeping texture intact.

6. Cool the Rice Properly

Fan the rice with a tray or fan while mixing.
This cools the rice quickly and gives it a shiny, sticky, restaurant finish.
Rice should be room temperature, not warm or cold.

🍣 Tips for Perfect Sushi Rice

✔ Use the Right Rice

Short-grain Japanese rice (Koshihikari, Calrose) is essential.

✔ Don’t Overmix

Folding gently preserves grain structure.

✔ Keep It Moist

Cover the bowl with a damp towel until ready to use.

✔ Do Not Refrigerate

Cold rice becomes hard and dry—only prepare what you need for the day.

🌈 Optional Variations

1. Kombu-Infused Rice

Add a 4–5 cm strip of kombu on top of rice before cooking.

Adds umami and natural sweetness.
Remove after cooking.

2. Less Sweet / More Sweet

Reduce sugar to 1 tablespoon for a tangier rice.
Increase sugar to 3 tablespoons for traditional Edomae-style sushi.

3. Vinegar Blends

Some chefs blend:

Rice vinegar
Apple cider vinegar
White vinegar
For extra brightness.

🔧 Troubleshooting

Rice too mushy?

Too much water or insufficient rinsing.

Rice too hard?

Not enough water or soaking time.

Too sour?

Reduce vinegar by 1–2 teaspoons.

Not sticky enough?

Make sure you used short-grain rice.

🍱 Ready to Use For:

Sushi rolls (maki)
Nigiri
Temaki (hand rolls)
Chirashi bowls
Onigiri (reduce vinegar for onigiri)

OTHER RECIPES

Ingredients:

3 cups of uncooked calrose rice.
3 cups of water.
½ cup of japanese rice vinegar.
½ cup of sugar.
1 teaspoon of Salt.

Directions:

Wash the rice and rinse thoroughly.
Add 3 cups of water and cook in a rice cooker.
Mix together the rice vinegar, sugar and salt; cook over a medium heat until sugar has dissolved.
Allow to cool.
Put the cooked rice into a large mixing bowl; then pour the
vinegar sauce over the hot rice and mix. Enjoy!

Vegetarian Sushi recipe

🥢 Vegetarian Sushi Recipe (Detailed Guide)

Yield: 4–5 rolls (24–32 pieces)
Skill: Easy to Moderate
Prep Time: 60–75 minutes

🍚 Ingredients

Sushi Rice

2 cups Japanese short-grain sushi rice
2¼ cups water
4 tbsp rice vinegar
2 tbsp sugar
1 tsp salt
Optional: 1 small kombu strip (for umami)

Nori

4–5 sheets roasted seaweed

Vegetarian Filling Options

Choose 3–6 for variety:

Category	Options
Fresh veggies	Cucumber (julienned), carrot (blanched or raw), avocado, bell pepper strips, baby spinach, lettuce, tomato without seeds
Cooked veggies	Sweet potato (roasted slices), asparagus (blanched), shiitake mushrooms (soy-glazed), Japanese pickled radish (takuan)
Protein alternatives	Tamago (Japanese omelette), tofu strips (pan-fried or baked), tempeh (sweet-soy glaze), edamame mash
Flavor accents	Cream cheese, pickled ginger pieces, sesame seeds, mayonnaise (Kewpie), sriracha, sesame oil drops

For Serving

Soy sauce or tamari (gluten-free)
Pickled ginger (gari)
Wasabi (optional)
Sesame seeds / furikake (optional)

🥣 Step-by-Step: Sushi Rice (Shari)

Rinse rice in cold water, gently rubbing until water becomes almost clear.
Soak rinsed rice for 25–30 minutes.
Cook rice (pot or rice cooker). Add kombu on top if using.
Make sushi seasoning:
Heat vinegar, sugar, and salt until dissolved (do not boil).
Season & cool:
Transfer hot rice to a wide bowl, drizzle seasoning, and fold gently using a cutting motion. Fan while mixing until rice reaches room temperature.

Correct sushi rice should be sticky, glossy, seasoned, and warm—not hot or cold.

🍣 Rolling Vegetarian Sushi (Maki Style)

Place a bamboo mat on a table and lay a nori sheet shiny-side down.
Wet hands in vinegar-water.
Spread a thin layer of rice over ⅔ of the sheet, leaving top edge empty.
Arrange chosen fillings horizontally, near the bottom.
Lift the mat from bottom edge and roll tightly but gently, forming a cylinder.
Seal edge with a dab of water.
Slice with sharp wet knife into 6–8 pieces.

🌱 Suggested Flavor Combinations

1️⃣ Fresh & Light

Cucumber + avocado + sesame seeds

2️⃣ Japanese-Style Veggie Medley

Spinach + pickled radish + shiitake + sesame oil drop

3️⃣ Sweet & Savory

Roasted sweet potato + creamy mayo

4️⃣ Protein-Packed

Pan-fried tofu + carrot + avocado

5️⃣ Spicy Roll

Avocado + cucumber + sriracha-mayo drizzle

🍱 Optional Elevations

Sprinkle black or white sesame seeds on top
Roll inside-out (uramaki) and coat rice with sesame or crushed seaweed
Drizzle unagi-style sauce (vegan):
soy sauce + sugar + mirin-style syrup reduced until thick
Add tempura crumbs for crunchy texture

🧊 Storage Tips

Best eaten fresh within 1–2 hours
Store covered with a damp cloth, not airtight container
Avocado rolls brown faster; serve immediately

🥢 Serving & Eating Etiquette (Optional Authentic Touch)

Dip lightly — sushi should not be soaked in soy sauce
Ginger is for cleansing palate, not topping sushi
Use chopsticks or fingers; both are correct

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ANOTHER Ingredients:

4 shoots of nori sea vegetable.
2 cups of cooked short-grain rice.
1 cup of cucumber strips.
1 cup of cooked sweet potatoes.
½ cup of rice vinegar.
2 tablespoons of sesame oil.
2 tablespoons of toasted sesame seeds.

Directions:

In a suitably sized mixing bowl, combine the rice vinegar with the sesame oil.
Add the cucumber strips, stirring gently, and allow to marinate for about 4 hours.
Remove from the marinade and drain.
With a blender, whip the sweet potatoes until they are smooth and creamy.
Lay a piece of plastic wrap on a flat surface.
Place half a cup of rice on the plastic wrap and press to the size of a sheet of non.
Place a sheet of non on top of rice, and then spread ¼ cup of blended sweet potatoes on non and sprinkle with sesame seeds.
Place ¼ cup cucumber strips in the middle.
Roll up from the outside and dampen the edge to seal (the rice will be on the outside of the roll).
Allow to chill for at least 3 hours before slicing.
Slice with a damp knife into half-inch thick slices. Serve cold. Enjoy it!

VIDEO:

Japanese Sushi recipe

🍣 Japanese Sushi Recipe – Detailed Step-by-Step

Servings: 4–5 rolls (20–30 pieces)
Time: 60–90 minutes
Skill Level: Beginner–Intermediate

📝 Ingredients

For Sushi Rice (Shari)

2 cups Japanese short-grain rice (not jasmine, not basmati)
2¼ cups water (for cooking rice)
4 tablespoons rice vinegar
2 tablespoons white sugar
1 teaspoon salt
Optional: a small piece of kombu (dried kelp)

For Rolling & Filling

Choose any combination:

Seafood (fresh, high-quality sushi-grade):

Tuna (maguro)
Salmon (sake)
Yellowtail (hamachi)
Cooked shrimp (ebi)
Crab sticks (kani)

Vegetable options:

Cucumber strips
Avocado slices
Carrot strips
Pickled radish (takuan)
Japanese omelette (tamago)

Other needs:

5 sheets toasted nori (seaweed)
Soy sauce (shoyu)
Wasabi
Pickled ginger (gari)
Bamboo sushi rolling mat (makisu)
Bowl of water with a splash of vinegar (to prevent sticking)

🍚 How to Prepare Authentic Sushi Rice

Rinse the rice
Place rice in a bowl and rinse with cold water, gently rubbing grains until water turns cloudy.
Drain and repeat 3–5 times until water is almost clear.
Soak the rice
After rinsing, soak in fresh water for 30 minutes. This ensures proper texture.
Cook the rice
Cook using a rice cooker or pot. Add kombu if you want traditional umami flavor.
Once done, remove kombu and fluff gently.
Make sushi vinegar (sushizu)
Warm vinegar, sugar, and salt in a small pan until dissolved (do not boil).
Let cool completely.
Season the rice
Spread hot rice into a large shallow bowl or hangiri (wooden tub).
Pour sushi vinegar over and use cutting + fanning motion with a rice paddle to mix without crushing.
Allow to cool to room temperature, not cold and not hot — perfect sushi requires this.

🍣 How to Roll Sushi (Maki Sushi)

Lay the bamboo mat on a flat surface and put a sheet of nori shiny-side down.
Wet your fingers lightly with vinegar water.
Spread a thin, even layer of rice over 2/3 of the nori, leaving the top edge empty for sealing.
Add fillings horizontally 1 inch from the bottom edge — don’t overfill.
Lift the mat and begin rolling forward, using fingers to keep fillings in place.
Press gently to form a firm but not crushed cylinder.
Moisten the edge of nori to seal the roll.
Use a wet, sharp knife to slice cleanly into 6–8 pieces.

🍱 Serving Style

Serve with:

Soy sauce (dip fish-side, not rice-side)
Wasabi (mix into soy if preferred)
Pickled ginger (cleanse your palate between pieces)
Optional: sesame seeds or tobiko (fish roe) topping

📌 Sushi Variations

Type	Name	Notes
Rolls	Hosomaki	Thin roll, 1 filling, like cucumber
Rolls	Futomaki	Thick roll with several fillings
Inside-out roll	Uramaki	Rice outside, like California roll
Hand roll	Temaki	Cone-shaped, eaten by hand
Nigiri	Nigirizushi	Rice ball topped with fish + dab of wasabi
Pressed	Oshizushi	Mold-pressed sushi from Osaka

🔑 Important Tips for Authentic Sushi

Use only sushi-grade fish when serving raw.
Rice texture is more important than fancy fillings.
Keep rice covered to prevent drying.
Don’t press too hard when rolling; sushi should be airy.
Sharpen your knife for clean cuts.
Work in a cool, clean environment.

Optional Add-Ons

Spicy mayo: mix Japanese mayo + sriracha
Eel sauce: sweet soy glaze for rich rolls
Tempura bits for crunch
Cream cheese (American style, not traditional Japane

Ingredients:

Cooked octopus.
Cooked prawns.
Raw tuna.
Salmon.
Salmon caviar.
Japanese sticky rice.
Lava seaweed.
Wasabi.
Asparagus.
Shiitake mushrooms.

INSTRUCTIONS

Pour the cooked rice into a tray.
Finely slice the tuna and salmon.
Put the seaweed onto a sushi mat and press rice down onto it.
Slice the mushrooms and the pieces of asparagus and lay along the rice.
Add the wasabi.
Roll the sushi and cut into slices. And the Sushi recipe is ready to serve with salmon caviar, wasabi and soy. Enjoy it !
californian-sushi-roll-recipe.

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