Shrimp Nigiri (Ebi) with Seasoned Sushi Rice

By Sprig Originals ✓ · cooked up in Sprig

The sushi-counter trick that makes shrimp nigiri look professional: run a bamboo skewer down each shrimp's belly before poaching so it cooks perfectly straight instead of curling into a C. Once chilled, the shrimp are peeled, butterflied and draped over hand-pressed vinegared rice with a dab of wasabi and a brush of warm soy glaze. Twelve pieces, and every one lies flat.

Ingredients

• 1 cup Japanese short-grain sushi rice
• 1 1/4 cups cold water
• 2 1/2 tbsp unseasoned rice vinegar
• 1 tbsp granulated sugar
• 3/4 tsp fine sea salt
• 1 inch piece kombu, optional

• 12 large shell-on shrimp, 16/20 count, tails on
• 12 thin bamboo skewers, 6-inch
• 6 cups water
• 1 tbsp fine sea salt
• 1 tbsp sake or dry white wine
• 2 tbsp unseasoned rice vinegar
• 1 tsp granulated sugar

• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sake
• 1 1/2 tsp prepared wasabi
• 1/4 cup water mixed with 1 tsp rice vinegar, for hand-dipping (tezu)
• pickled ginger, for serving

Instructions

1. Rinse the rice: put it in a bowl, cover with cold water, swirl with your fingers for 20 seconds, and drain. Repeat 3 to 4 times until the water runs nearly clear, then drain in a sieve for 10 minutes.
2. Cook the rice with the 1 1/4 cups cold water and the kombu, if using — either in a rice cooker on the white-rice setting, or in a small saucepan: bring to a boil uncovered, cover, drop to the lowest heat and cook 12 minutes, then rest off heat, still covered, for 10 minutes.
3. While the rice cooks, whisk the 2 1/2 tbsp rice vinegar, 1 tbsp sugar and 3/4 tsp salt in a small bowl until dissolved. Set aside.
4. Skewer the shrimp: leaving the shells on, lay a shrimp on the cutting board with the belly (leg side) facing you and press it gently straight. Insert a bamboo skewer just under the shell along the belly, running it from the tail end through to the head end, staying shallow and centered so the shrimp is held rigid and straight. Repeat with all 12.
5. Bring the 6 cups water, 1 tbsp salt and 1 tbsp sake to a bare simmer, 180–185°F — small bubbles at the bottom, no rolling boil. Add the skewered shrimp in two batches and poach 2 to 3 minutes, until the shells are bright orange-pink and the flesh is just opaque at the thickest point. Do not let the water boil or the shrimp will toughen.
6. Have ready a bowl of heavily salted ice water. Transfer the poached shrimp straight into it and chill 3 minutes, then lift out and pat dry. Twist and pull the skewers straight out.
7. Discard the drained rice's kombu. Turn the hot rice into a wide non-metal bowl, drizzle the vinegar mixture over a wooden spoon or spatula to spread it, then fold and slice through the rice — don't stir or mash — until it looks glossy. Fan it for a minute to cool, cover with a damp towel, and hold at room temperature. Never refrigerate it.
8. Peel the shrimp, leaving the last tail segment and tail fan attached. Remove the dark vein from the back with the tip of a paring knife.
9. Butterfly each shrimp: lay it belly-up and slice lengthwise down the center of the belly from the tail toward the head, cutting about three-quarters through so it opens like a book but stays in one piece. Press it open, flat, under your palm. Trim away any remaining vein or grit and rinse briefly if needed.
10. Optional but very good: stir the 2 tbsp rice vinegar and 1 tsp sugar together and toss the butterflied shrimp in it for 5 minutes, then drain and pat dry. This brightens the flavor the way a sushi counter would.
11. Make the glaze (nikiri): simmer the soy sauce, mirin and sake in a small pan over medium heat for 2 to 3 minutes, until it just thickens slightly and the alcohol smell is gone. Cool.
12. Form the nigiri: dip your hands in the tezu and shake off the excess. Scoop about 2 tablespoons (18–20 g) of rice and shape it into a gently rounded oval about 2 inches long, pressing just enough to hold — it should feel loose, not packed.
13. Hold a butterflied shrimp cut-side up in your other palm, smear a pea-sized dab of wasabi down its center, set the rice ball on top, and press the shrimp and rice together with two fingers. Flip so the shrimp is on top, then press once more along the sides to square it up. Repeat for all 12 pieces.
14. Brush each shrimp lightly with the soy glaze and serve immediately with pickled ginger and any extra wasabi. Nigiri is at its best within 20 minutes of forming, while the rice is still body temperature.

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Nutrition (per serving, estimated)

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