Or if you can obtain cooked and prepared shrimp 1 package.Ģ Cups (about 16 oz.) Seasoned cooked rice. *8-10 pieces of medium to large uncooked shrimp (preferably Tiger Prawns).Ĩ-10 wooden skewers (kabob sticks will do). If you cannot find ready prepared ebi, then you'll need to purchase the uncooked type and prepare them for this recipe.

Garnish with the grated ginger and serve with Teriyaki sauce for dipping.Of the numerous prawn recipes, this page covers nigiri sushi with shrimp for the topping overĪt your local Japanese market, you may find packaged shrimp (ebi) and ready to use for home made prawn recipes.

Tie the scallion around the middle of each sushi like a belt.

From the top, it should now be hard to see rice under the carrot slice. Keep pushing this topping onto the rice, then turn the sushi 180 degrees and repeat. Gently press the rice in using your middle and index fingers, keeping your thumb at the top to stop rice from oozing out at the end.

Place the rectangular rice clump into the cradled carrot slice.

Cradle the carrot slice in a slightly bent finger to mold the shape.

In one hand, pick up a piece of seasoned Cook Carrot Threads slice.

Be sure to have wet fingers when working with the rice.

Shape the rice into 10 small balls or clumps.

Artful arrangement and garnishing completes the nigiri sushi some other ideas for presentation include the following suggestions:

Adding all the right elements to make it look beautifully presented is an important part of the sushi making process. The presentation of sushi is a little similar to the creation of a Zen garden for many sushi chefs. This will complete three pairs of the nigiri sushi.

Repeat the process using the salmon and shrimp.

You will need to rotate and flip the rice and Make Fish Fillets Without Oil to get the rounded shape, pressing the two fingers at the same time.

Hold the tuna and rice in your left hand and use two fingers from your right hand to press the fish downwards and shape it in a rounded rectangle.

Place a dab of wasabi on one side of the fish slice and then place the fish on the rice 'log', with the wasabi side on the rice.

Roll and squeeze it together until it rolls into a firm 'log' sized rectangle.

Take a small amount of sushi rice (about 3/4 the size of your palm).

Having wet hands helps to prevent the rice from sticking to your hands as you work with it.

Dip your hands in the su water and make sure to keep them wet.

Avoid creating bulky or uneven cuts because the presentation of the fish is important.

Cut each piece of seafood into small and thin slices.

Instead, grill, roast, or bake the fish before slicing. If you're not able to verify that it is of high quality, don't use it raw.

Be absolutely sure of the quality and origin of your fish.

How to make nigiri