Best 3 Ebi Nigiri Shirmp Recipes
**Ebi Nigiri: A Succulent Shrimp Delight**
Indulge in the exquisite world of Japanese cuisine with our delectable Ebi Nigiri recipe, a classic sushi dish featuring succulent shrimp perched atop tender rice. This culinary masterpiece combines the delicate sweetness of shrimp with the vinegared perfection of sushi rice, creating a harmonious balance of flavors and textures. With variations ranging from traditional to modern, our curated collection of Ebi Nigiri recipes offers a diverse culinary journey. Discover the classic Ebi Nigiri, embracing the pristine simplicity of shrimp and rice, or embark on a flavorful adventure with our tantalizing variations, such as the Ebi Tempura Nigiri, where crispy tempura-fried shrimp takes center stage. For those seeking a unique twist, the Ebi Avocado Nigiri marries the richness of avocado with the delightful brininess of shrimp, while the Ebi Mayo Nigiri introduces a creamy mayonnaise sauce that elevates the shrimp's natural sweetness. Vegetarians can relish the satisfying Avocado Nigiri, a plant-based delight that celebrates the creamy texture of avocado and the vibrant flavors of sushi rice. With step-by-step instructions and helpful tips, our Ebi Nigiri recipes guide you through the art of sushi-making, ensuring success in your culinary endeavors.
DEEP-FRIED SHRIMP ONIGIRI RECIPE BY TASTY
Here's what you need: egg, all-purpose flour, cold water, raw shrimps, oil, dashi, soy sauce, mirin, cooked rice, salt, roasted seaweed strip
Provided by Yui Takahashi
Categories Dinner
Yield 8 Servings
Number Of Ingredients 11
Steps:
- Whisk the egg in a small bowl. Add ½ cup (60 g) of flour and the cold water and whisk to combine. Cover with plastic wrap and chill in the refrigerator.
- Add the remaining flour to a shallow dish. Dredge each shrimp in the flour, shaking off any excess.
- Heat the oil in a large pot until it reaches 350°F (180˚C).
- Dip the floured shrimp into the chilled batter.
- Fry the shrimp until they float to the top and are golden brown in color. Use a slotted spoon to transfer the shrimp to a paper towel-lined plate to drain.
- In a medium pan, combine the dashi, soy sauce, and mirin, and bring to a boil over high heat. Transfer to a small bowl.
- To make the onigiri rice balls, first wet your palms with water and coat with a little bit of salt.
- Take a handful of rice and make an indent in the middle. Dip a shrimp into the soy sauce mixture, then place in the center of the rice. Wrap the rice around the shrimp, creating a triangle shape.
- Wrap a strip of seaweed around the rice ball. Repeat with remaining ingredients.
- Enjoy!
Nutrition Facts : Calories 220 calories, Carbohydrate 34 grams, Fat 4 grams, Fiber 0 grams, Protein 9 grams, Sugar 0 grams
EBI NIGIRI - SHIRMP
Nigiri means "squeeze" in Japanese. Nigiri is made be gently squeezing small amounts of sushi rice into small rectangular shapes, and topping them with bite sized pieces of fish or other foods. The definition of good nigiri is that it doesn't fall apart when you transfer it from the plate to your mouth. From "Sushi for Wimps" my favorite sushi cookbook! If you need a recipe for sushi rice, here's one from the same book: http://www.food.com/recipe/sushi-rice-522880. I often check out you tube videos to see how to form the sushi rice.
Provided by Mrs Goodall
Categories Short Grain Rice
Time 10m
Yield 5 each
Number Of Ingredients 4
Steps:
- To boil and butterfly the shrimp. Remove the head of the shrimp and insert a long bamboo skewer through the middle - starting from the top and working it through towards the tail.
- Use your thumb to press and flatten the center of the tail section, to allow more space for the skewer to exit.
- Bring the water and vinegar to a rolling boil, add the skewered shrimp, and cover the pot.
- Immediately remove from heat and let stand 3 minutes.
- Remove the shrimp and let cool to room temperature.
- Peel the shrimp and set aside.
- Use the point of a sharp knife to slit open the stomach from the top to bottom, making sure not to cut all the way through.
- Gently open the shrimp and flatten. Repeat with the remaining shrimp.
- To make the Nigiri: make a small mix of water and rice vinegar for dipping your fingers inches This will prevent the rice from sticking to your hands.
- Moisten hands in the water-vinegar mix and pick up a small ball of sushi rice in your right hand. Squeeze gently into a rectangular shape. Pick up and hold a butterflied shrimp in your left hand.
- Bring the rice ball to the shrimp. Us the thumb and foreginger of your right hand to gently press in the sides of the nigiri, and use the thumb of your left hand to press it down at the bottom (of the upside down nigiri). Use your right hand to turn the pressed nigiri over in your left hand.
- Use the thumb and forefinger to press in the sides, and two fingers of your right hand to press the shrimp and rice gently together topside.
- Optional: slice a thin strip of nori, and wrap around the middle of the Ebi Nigiri. It's a pretty finishing touch.
- Serve with traditional sushi accompaniments, soy, wasabi and pickled ginger.
NIGIRI SUSHI
Seasoned rice is wrapped with fresh raw fish, cooked shrimp, or egg omelet for traditional Japanese nigiri sushi.
Provided by Allrecipes
Categories World Cuisine Recipes Asian Japanese
Time 2h5m
Yield 4
Number Of Ingredients 13
Steps:
- Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Transfer rice to a bowl and cut in rice vinegar using a rice paddle or wooden spoon. Season with 1 teaspoon sugar and 1 teaspoon salt, or to taste. Allow to cool to room temperature, about 30 minutes.
- Prepare fish for wrapping by slicing against the grain into thin pieces about 2 inches long and 1 inch wide. Refrigerate until ready to use.
- Whisk eggs, 1/2 teaspoon sugar, and 1/4 teaspoon salt together in a bowl. Pour about 1/4 of the mixture in a thin layer in a large greased skillet over medium heat. Cook without stirring until cooked through, about 2 to 3 minutes. Roll into a log and set in one side of the pan. Repeat with 1/4 of the egg mixture, rolling each log into a new log, to create one large log. Slice omelet on the diagonal into pieces about 1/2-inch thick.
- Place a piece of fish or shrimp in your hand and smear it lightly with wasabi paste if desired. Grab 1 to 2 tablespoons of rice and roll it into a small nugget in your hand. Place the rice ball on top of the fish or shrimp, squeezing gently to make it adhere. Set aside while you assemble the remaining pieces of fish and shrimp.
- Take a slice of egg omelet in your hand, grab 1 to 2 tablespoons of rice, and roll it into a small nugget in your hand. Place the rice ball on top of the egg, squeezing gently to make it adhere.
- Wrap a strip of nori around each package; moisten one end of the nori strip and seal to join.
Nutrition Facts : Calories 555.1 calories, Carbohydrate 76.6 g, Cholesterol 350.5 mg, Fat 10.3 g, Fiber 1.2 g, Protein 35 g, SaturatedFat 3 g, Sodium 860.9 mg, Sugar 1.7 g
Tips:
- Use fresh, high-quality ingredients for the best results.
- Make sure the rice is cooked properly and seasoned well.
- Use a sharp knife to slice the shrimp and avocado.
- Be careful not to overwork the rice when forming the nigiri.
- Serve the nigiri immediately with soy sauce, wasabi, and pickled ginger.
Conclusion:
Ebi nigiri is a delicious and easy-to-make dish that is perfect for a quick lunch or dinner. With just a few simple ingredients, you can create a restaurant-quality meal at home. So next time you're looking for a new sushi recipe to try, give ebi nigiri a try. You won't be disappointed!
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