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Nigiri or nigiri sushi is a popular Japanese sushi. Shrimp nigiri is one of the easiest nigiri recipes that you can make at home with shrimp and sushi rice.
Nigiri Sushi
What is Nigiri?
Nigiri sushi is highly prized in Japanese recipes and well loved all around the world.
They are hand-formed sushi and called Nigiri-zushi in Japanese.
According to my Japanese cookbook, they can be traced back to the Edo period in Japan when it was sold and eaten at food stalls just fast food today.
If you love sushi, I’m sure you have seen or tried them. They are mostly made with a slice of raw fish on top of sushi rice.
Some nigiri is made with cooked fish or other ingredients, for examples: eel, shrimp or Japanese rolled ommelette.
Shrimp Nigiri Ingredients
In this recipe, I am going to teach you how to make shrimp nigiri, with cooked shrimp and sushi rice.
Here are the list of ingredients:
- Japanese short-grain rice
- Japanese rice vinegar
- Salt and sugar
- Shrimp
- Wasabi
See the recipe card for full information on ingredients.
How To Make Nigiri
Make half a portion of Sushi Rice following my recipe.
In a small bowl, mix the water and vinegar together. Stir until well combined and set aside—this will help prevent the rice from sticking to your hands.
Use a toothpick to devein the shrimp—insert it just under the shell near the top to hook the vein, then gently pull it out with your fingers. Thread each shrimp onto a toothpick or skewer, keeping it as straight as possible. Repeat with the rest of the shrimp.
Bring a small pot of water to a boil. Add the skewered shrimp and cook for 1–2 minutes, or until the shells turn red and the shrimp are fully cooked. Remove with a colander and let them cool completely.
Once cooled, remove the shells. Make a shallow incision along the underside of each shrimp, then gently open and press them flat like a butterfly. Repeat with the rest.
Lightly wet your hands with the vinegared water to prevent sticking. Scoop some sushi rice with your left hand, then use your right hand to gently shape it into a small barrel or oval shape—about the size of two fingers. Don’t press too hard; the rice should hold together but still feel light and airy.
Place a butterflied shrimp in your left hand, cut side facing up. Dab a small amount of wasabi in the center—it adds just the right kick and helps the shrimp stick to the rice.
Gently place the shaped sushi rice onto the wasabi-coated side of the shrimp. Using the first two fingers of your right hand, press down lightly to secure the rice to the shrimp. Flip the piece over so the shrimp is on top. Place it on a serving platter. Repeat with the remaining shrimp and rice.
Serve immediately with soy sauce, gari (pickled ginger), and a little extra wasabi on the side. Enjoy!
Frequently Asked Questions
Nigiri sushi isn’t rolled like maki sushi.
Maki sushi is rolled with toasted seaweed into a sushi roll and then cut into pieces before serving.
Sashimi is a Japanese delicacy consisting of fresh raw fish sliced into thin pieces.
They are served raw with soy sauce and grated wasabi.
Nigiri consists of sushi rice and sliced raw fish.
Each shrimp nigiri is only 12 calories per piece.
What To Serve With Nigiri
Serve this dish with Japanese dishes. For a healthy Japanese meal and easy weeknight dinner, I recommend the following recipes.
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Nigiri
Ingredients
- 1/2 portion Sushi Rice
- 1/2 cup water
- 1/2 cup Japanese rice vinegar
- 1 teaspoon wasabi
- soy sauce
- gari, Japanese pickled ginger
Instructions
- Prepare half a portion of Sushi Rice.
- Make the vinegared water by mixing the water and vinegar together. Stir to combine well and set aside.
- Devein the shrimp using a toothpick. Insert the toothpick to pick out the vein, then pull it out with your thumb and index finger. Thread each shrimp onto a toothpick, ensuring the shrimp is straight on the skewer. Repeat this process for the remaining shrimp
- Bring a small pot of water to a boil. Cook the shrimp for about 1-2 minutes, or until they are cooked through and the shells turn red. Remove the shrimp using a colander and set aside to cool.
- Remove the shells and make an incision on the underside of each shrimp. Open and spread each shrimp flat on a surface.
Making Nigiri Sushi
- Rub the vinegared water on your hands and use your right hand to roll the sushi rice into a barrel shape.
- Place a shrimp in your left hand and add wasabi on top.
- Place the sushi rice on the shrimp and firmly press it using the first two fingers of your right hand. Flip the shrimp sushi over so the shrimp is on top, then transfer it to a serving platter. Repeat this process until all the shrimp sushi are assembled. Serve immediately with soy sauce, gari (pickled Japanese ginger), and wasabi.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Not soy sauce but nikiri.. makes a world of difference.
Also, better when season a bit boiling water, and then quickly put shrimps in a bowl with iced water, bit of salt and lemon.
Will do. Need to purchase ingredients online, as I am senior and in social distancing.
Awesome thanks. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
I’d like to try deveining shrimp using your method for butterfly shrimp with bacon, a classic Chinese American dish. Wish me luck. I love your site! Kind regards.
Thanks DB.
how much shrimo 1 lb, 1/2 lb?
You need 1 lb shrimp.
Thank you.
Nigiri is my fav.
I love nigiri, I will make this!