Ebi Nigiri
Ebi Nigiri
Ebi Nigiri is a classic and elegant type of sushi that features a butterflied, cooked shrimp (ebi) laid over a small, compact mound of seasoned sushi rice. The term "nigiri" refers to the hand-pressed style of sushi, and "ebi" simply means shrimp in Japanese. Unlike most other nigiri which feature raw fish, ebi is typically boiled or steamed, making it a great option for those who are new to sushi or prefer cooked seafood. It’s a staple on sushi menus worldwide and frequently featured in food recipes shared by Home Cooks worldwide who appreciate its mild sweetness, tender texture, and aesthetic appeal.
Ebi Nigiri not only highlights the natural flavor of shrimp but also emphasizes precise technique and balance in sushi preparation. The shrimp is usually butterflied and gently pressed to create a flat shape that rests neatly on the rice. Occasionally, a thin strip of nori is used to secure the shrimp to the rice, though this is optional. On platforms like Cookpad, you’ll find countless variations and step-by-step guides that demonstrate how to master this refined dish. Whether enjoyed as part of a sushi platter or on its own, Ebi Nigiri remains a timeless favorite in Japanese cuisine and an inspiring entry in many beloved food recipes collections.
Ingredients:
- 10 large shrimp
(preferably tiger shrimp or prawn)
- 2 cups sushi rice
- 2 cups water
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- Wasabi (optional)
- Soy sauce and pickled
ginger for serving
- Nori (seaweed), cut
into thin strips (optional, for securing)
Instructions:
1. Prepare
the Sushi Rice:
- Rinse sushi rice in
cold water until the water runs clear. Cook with 2 cups of water.
- In a small bowl, mix
rice vinegar, sugar, and salt until dissolved. Once the rice is cooked,
transfer to a wide bowl and gently fold in the vinegar mixture. Let it
cool to room temperature.
2.
Cook the Shrimp:
- Bring a pot of salted
water to a boil. Add the shrimp and cook for 2–3 minutes until pink and
just firm.
- Immediately transfer
the shrimp to an ice bath to stop the cooking and maintain texture.
- Peel the shells,
leaving the tail on if desired. Carefully make a shallow cut along the
belly of each shrimp and open it flat (butterflying). Remove the vein if
still present.
3. Form
the Nigiri:
- With damp hands,
shape small oblong balls of sushi rice (about the size of two fingers).
- Optional: Spread a
tiny dab of wasabi on the underside of each shrimp.
- Place each
butterflied shrimp over the rice mound, pressing gently to secure.
- Optionally wrap a
thin strip of nori around the middle to help hold it together.
4. Serve:
- Arrange on a plate
and serve with soy sauce, pickled ginger, and wasabi on the side.
Ebi
Nigiri is a beautifully simple dish that celebrates the natural flavour of
shrimp, enhanced by the delicate balance of vinegared rice. It's a favourite
among sushi lovers and an excellent entry point for those exploring the world
of Japanese cuisine.
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