Sweet Shrimp Sushi
Beautiful sushi made with sweet shrimp with its eggs. Early spring is its best season.
Photographed by Yoshikatsu Saeki
Calorie count is per serving.
Excludes time spent soaking the rice in water.
Ingredients (Makes 20)
- 20 sweet shrimp (fresh; with the heads on)
- 1 piece konbu kelp (10 cm x 10 cm)
- 400 ml rice
- Slightly more than 400 ml water
- 4 tbsp ginger (minced)
[Seasoned sushi vinegar]
- 50 ml rice vinegar
- 1/2 tbsp sugar
- 1/2 tbsp salt
- Wasabi (finely grated), as needed
Rinse the rice and place in a pot with the water, then let soak for one hour. Add the piece of konbu kelp, cover the pot, and heat over high heat. As soon as it comes to the simmer, remove the konbu kelp.
Reduce heat to low and cook for 10 min. Turn off the heat and let the rice steam for 9 min, then transfer to a handai sushi tub.
Combine the ingredients for the [seasoned sushi vinegar] and mix well, then drizzle onto a spatula, sprinkling it evenly over the rice. Hold the spatula flat and spread the rice evenly over the surface of the handai sushi tub. Once the vinegar is spread evenly over the rice, mix in using a cutting motion while fanning it to cool it down until only slightly warm. Add the minced ginger and mix, then gently shape the rice into bite-sized balls.
Briefly rinse the sweet shrimp in ice water, then remove the heads and shells. Reserve the shrimp eggs to use as a garnish. Place on a tray lined with a paper towel to drain the excess water.
Place the shrimp on top of each rice ball, then garnish with eggs on top. Serve with wasabi on the side.
[Handai] Round, steep-walled tub for preparing sushi rice.