Ebi nigiri (shrimp)
1 tbsp. spoon with a slide of sushi rice
1 boiled, peeled and flattened large shrimp
Remove the head and stick a long bamboo skewer in the middle of the shrimp, starting from the head and moving towards the tail. Press and flatten the middle of the tail with your thumb so that there is more space for the skew to exit.
Pour 3 liters of water and 1 cup of vinegar into the pan, bring to a boil, put shrimp on skewers in boiling water. Close the lid, immediately remove the pan from the heat and leave for 3 minutes. Take out the shrimp and cool. Clean. Cut the shrimp abdomen from top to bottom with the tip of a sharp knife without cutting it completely. Carefully open the shrimp and spread it out.
Moisten your hands with a mixture of water and vinegar. Take a small ball of sushi rice in your right hand. Gently squeeze into a squared block. Take the flattened shrimp in your left hand. Put rice on the shrimp. Gently squeeze the sushi from the sides with the thumb and forefinger of the right hand, and push on top with the thumb of your left hand (the top will be the bottom of the inverted nigiri). Turn the nigiri with your right hand.
With the thumb and forefinger of your left hand, squeeze the sushi from the sides, and with two fingers of your right hand, press the shrimp to the rice.
You can wrap nigiri across a nori tape. Serve with wasabi and ginger.
1 tbsp. spoon with a slide of sushi rice
1 boiled, peeled and flattened large shrimp
Remove the head and stick a long bamboo skewer in the middle of the shrimp, starting from the head and moving towards the tail. Press and flatten the middle of the tail with your thumb so that there is more space for the skew to exit.
Pour 3 liters of water and 1 cup of vinegar into the pan, bring to a boil, put shrimp on skewers in boiling water. Close the lid, immediately remove the pan from the heat and leave for 3 minutes. Take out the shrimp and cool. Clean. Cut the shrimp abdomen from top to bottom with the tip of a sharp knife without cutting it completely. Carefully open the shrimp and spread it out.
Moisten your hands with a mixture of water and vinegar. Take a small ball of sushi rice in your right hand. Gently squeeze into a squared block. Take the flattened shrimp in your left hand. Put rice on the shrimp. Gently squeeze the sushi from the sides with the thumb and forefinger of the right hand, and push on top with the thumb of your left hand (the top will be the bottom of the inverted nigiri). Turn the nigiri with your right hand.
With the thumb and forefinger of your left hand, squeeze the sushi from the sides, and with two fingers of your right hand, press the shrimp to the rice.
You can wrap nigiri across a nori tape. Serve with wasabi and ginger.
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