Ebi Sushi
Ebi sushi is the easiest way into making nigiri, because the prawns are boiled rather than raw. Each one is butterflied, brushed with a dab of wasabi and pressed onto a small oval of vinegared rice. You need sushi rice, large raw king prawns and a little patience while the rice cools. Twelve pieces make a light lunch for two.
- Total
- 1 h 25 min
- Prep
- 25 min
- Cook
- 20 min
- Serves
- 2
- Per serving
- 450kcal
Getting the sushi rice right
The rice matters more than the prawns in ebi sushi. Short-grain sushi rice has the starch to stay together, and it needs rinsing until the water is nearly clear, otherwise the nigiri turns gluey. Season it while it is still warm and let it cool completely before shaping, because warm rice dulls the prawns. Cover it with a damp tea towel while you work so it does not dry out.
Ebi sushi, step by step
Tap a time to start a timer.
- Cook the rice Rinse the rice in a sieve under cold water for , until the water runs almost clear, then drain. Tip it into the saucepan with the cold water and bring to the boil. Cover, turn the heat to its lowest setting and cook for without lifting the lid. Take off the heat and leave covered for .
- Season and cool the rice Warm the vinegar, sugar and salt in a small pan or the microwave for 20 seconds and stir until dissolved. Spread the rice on a wide plate, pour over the vinegar mixture and fold it in with a wooden spoon using cutting strokes, so the grains stay whole. Cover with a damp tea towel and leave for about , until it is no longer warm to the touch.
- Prepare the prawns Peel the prawns, leaving the tail shells on, and pull out the dark vein along the back. Push a skewer along the belly of each prawn from head end to tail so it cannot curl. Bring a pan of water to the boil and cook the prawns for , until pink and firm all the way through. Lift them into a bowl of ice-cold water to stop the cooking.
- Butterfly the prawns Slide the skewers out. Cut along the belly of each prawn, almost but not quite through the back, then open it out and press it flat. Pat dry with kitchen paper so the topping grips the rice.
- Shape the nigiri Wet your hands with cold water. Take about 35g of rice (roughly a heaped tablespoon) and press it into a small oval. Dab a very little wasabi on the inside of a prawn, lay it over the rice and press gently so it sticks. Repeat to make 12 pieces and serve with pickled ginger and soy sauce.
Serving and what goes with it
Ebi is simply the Japanese word for prawn, and boiled prawns are one of the traditional nigiri toppings, which is why ebi sushi suits cooks who would rather not handle raw fish. Put the pieces on a board with pickled ginger, a little soy sauce for dipping and a tiny dab of extra wasabi.
To build a bigger spread, add sushi with prawns rolled in nori, a few pieces of salmon nigiri or hot prawn tempura on the side.
Common problems and fixes for Ebi Sushi
- The rice sticks to your hands and falls apart when you shape it.
- Keep a small bowl of cold water with a splash of rice vinegar beside you and wet your fingers before each piece. Use short-grain sushi rice only, as long-grain rice does not hold together.
- The prawns curl up in the water and will not sit flat on the rice.
- Skewer each prawn straight along the belly before boiling, and leave the skewer in until the prawn is completely cold. Butterflying it afterwards helps it lie flat.
- The prawns turn rubbery.
- Two minutes in boiling water is enough for large prawns. Move them straight into ice-cold water the moment they turn pink.
- The topping slides off the rice.
- Pat the prawns completely dry and add a small dab of wasabi, which acts as a glue. Press for a second or two after placing each one.
Frequently asked questions about Ebi Sushi
Can I use frozen prawns?
Yes, as long as they are raw and fully defrosted. Thaw them overnight in the fridge, then drain and pat them dry before peeling.
How long does it keep?
Eat it on the day you make it. Covered in the fridge it will last up to 24 hours, but the rice firms up and loses its soft texture.
Can I use pre-cooked prawns?
Yes, if they are large and peeled. Skip the boiling, defrost them in the fridge if frozen and start from butterflying, although the texture is a little softer.
What can I use instead of rice vinegar?
Use white wine vinegar or cider vinegar, a little at a time, as both are sharper than rice vinegar. Taste the rice before you add the last of it.
How did you like the recipe?
4.8 / 5 · 38 ratings
