Butterflied Ebi Nigiri
Gently poached shrimp opened like a book so it drapes over the rice. It is an elegant plate that needs only a little practice and very fresh fish.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Serves
- 2
- Level
- Medium
Photo: cottonbro studio / Pexels
Great nigiri starts long before shaping, with the right fish and properly seasoned rice. Shell-on shrimp stay juicier; peel them after cooking and they keep their curl and sweetness. Invite someone to help; this is a fun recipe to make together.
Method
Wash 2 cups of sushi rice gently with your fingertips, changing the water until it is only faintly cloudy, then leave it to drain for 15 minutes so the grains hydrate evenly.
Combine the drained rice with 2 1/4 cups of water in a heavy saucepan. Bring to a boil, cover, turn the heat to low and cook 13 to 15 minutes, then turn off the heat and let it steam undisturbed for 10 minutes.
Warm 1/3 cup rice vinegar, 2 tablespoons sugar and 1 1/2 teaspoons salt just until dissolved. Spread the hot rice in a wide bowl, drizzle the vinegar over a paddle and fold with slicing motions while fanning, until glossy and body temperature.
As the rice rests, thread a skewer lengthwise through each shrimp so it stays straight, simmer 2 minutes, cool in ice water, then peel.
Using wet hands, shape tablespoon-size portions of rice into rounded rectangles, pressing just enough for them to hold together.
Lay each topping over its rice, then use your index and middle fingers to press it down along the length so it curves neatly.
Serve immediately. Dip the fish side, not the rice, lightly into soy sauce.
Chef's note
Use about 20 g of rice per piece. Too much rice overwhelms the topping.
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