Ebi Nigiri
Hand-pressed sushi rice topped with succulent cooked shrimp and a touch of wasabi. A classic Japanese preparation that looks elegant but takes just 20 minutes from kitchen to plate.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 14g
Ingredients
- 2 cups sushi rice, cooked and cooled
- 8 whole large shrimp, cooked and peeled
- ½ sheet nori (seaweed sheet)
- 1 teaspoon wasabi paste
- 2 tablespoons soy sauce
- 2 tablespoons pickled ginger, sliced
Instructions
- 1
Cut the nori sheet lengthwise into 8 thin strips, each about 1 inch wide and 2 inches long. Set aside on a clean surface.
- 2
Pat each cooked shrimp dry with a paper towel, removing any excess moisture so the rice adheres better.
- 3
Wet your hands with cool water, then grab about 2 tablespoons of sushi rice and gently pack it into a compact oval mound, about the size of a plum, by rolling it between your palms.
- 4
Place the rice mound on a small plate or nigiri board, then lay one cooked shrimp on top, curving its body gently to match the oval shape of the rice.
- 5
Wrap one nori strip around the rice mound horizontally, overlapping the ends slightly on the underside and pressing gently to secure; the nori should hold the shrimp in place.
- 6
Repeat steps 3–5 with the remaining rice and shrimp until you have 8 nigiri pieces total.
- 7
Arrange the nigiri on a serving plate in two rows, alternating them slightly for visual balance.
- 8
Place a small mound (about 1/4 teaspoon) of wasabi to the left of the nigiri, a small dish of soy sauce in the center, and a small pile of pickled ginger to the right.
- 9
Serve immediately at room temperature. To eat, pick up each nigiri with chopsticks or your fingers, dip the shrimp side lightly into soy sauce, and eat in one bite.
Tools you’ll need
- cutting board
- sharp knife
- paper towels
- small plate or nigiri board
- serving plate
- 3 small condiment bowls or dishes
- chopsticks (optional)
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