Originally developed to preserve raw, cleaned fish, sushi is not only a delicious cuisine that originated in Japan, but is also considered an art form. Throughout the centuries, chefs have taken as much pride in the ingredients used for their exceptional flavor as they have in the creation and presentation of sushi. Generally, sushi is made by combining cold, cooked rice with cooked or raw seafood, usually held together with seaweed. Shrimp sushi is a basic dish, requiring minimal ingredients. If you don't like the taste of raw seafood, you will enjoy shrimp sushi, as the shrimp is usually cooked before it is served.
Step 1
In a small sauce pan, heat the vinegar, salt and sugar over medium heat until the sugar and salt have dissolved completely. Remove from heat and set aside.
Step 2
Place 2 cups of rice in a large bowl. Fill the bowl with just enough cold water to cover the rice. Let the rice sit for 20 minutes. Strain and repeat until the strained water runs clear. Set aside. On the stove, bring 2 ½ cups of water to boil in a small pot. Add the 2 cups of rice and bring the heat down to a very low setting. Cook the rice until all the water has evaporated and the rice is sticky.
Step 3
Spoon the rice into a large wooden or glass bowl and slowly stir in the rice vinegar mixture until the rice is thoroughly seasoned. Spoon rice onto a large baking sheet and spread out to cool for 30 to 45 minutes.
Step 4
On the stove, bring a large pot of water to a boil. Run a bamboo skewer through each shrimp lengthwise, from head to tail, just under the bottom shell. Take care not to run the skewer too close to the spine, as this is what will hold the shrimp together later when butterflying. Boil the shrimp for 3 to 4 minutes. Remove and immediately place the shrimp in ice water. Lightly dry off each shrimp, remove the bamboo skewers and peel off the shells, taking care to leave the tail intact until the sushi is ready to be eaten.
Step 5
Spoon enough rice to fit in the palm of your hand. Gently pack the rice into an oval shape. Butterfly the shrimp by using a paring knife to cut the underside of the shrimp from tail to head, leaving the spine intact. Add a thin dab of wasabi to the underside of each shrimp and wrap it over top of the rice ball. Gently press the rice and shrimp together. Repeat with the remaining shrimp. Serve with soy sauce.
Tips and Warnings
- The tail is left intact for presentation purposes. Remove it before eating.
Things You'll Need
- 1/2 cup rice vinegar
- 3 tsp. salt
- 1/3 cup sugar
- 2 cups Japanese short grain rice
- 16 jumbo shrimp
- 8-inch bamboo skewers
- 1 tsp. wasabi paste
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