Nigiri – Sushi with Prawns
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- Rice (sushi rice), recipe in my profile, half the amount it
- 8 shrimp (s) - tails, raw, unpeeled
- 2 teaspoons horseradish (wasabi powder) and 4 tablespoons water
- 2 tablespoon vinegar (rice vinegar)
- 2 teaspoons rice wine (mirin)
- salt
- soy sauce
- Pickled ginger
Print Recipe
Pin Recipe Instructions
- Wash the prawn tails and cook in boiling salted water over low heat for 4 to 5 minutes. Take out and chill in ice water.
- Mix the wasabi powder with 2–4 tablespoons of water and let it swell. Remove the shrimp from the shells, except for the tail segment. Remove the dark intestine from the back. Slit open from the belly side, but not all the way. They should be connected by about 1 cm on both sides.
- Mix the rice vinegar and rice wine in a deep plate, turn the prawns in it and let stand for 2 minutes. Lift out, dab lightly and bend the two halves into a ring. Coat the inside with a thin layer of wasabi paste.
- With moistened hands, shape 1 tablespoon of sushi rice into an elongated dumpling and flatten the top. Place the prawns on the rice pillows and gently press down. Press the sushi with the prawns.
- Serve with soy sauce, remaining wasabi paste for dipping and pickled ginger.
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