Tutorial 13.2 Comprehensive Guide to Preparing Shrimp for Nigiri Sushi (Ebi

I. Selecting Shrimp

A. Live Shrimp

• Preferred for sweetness and crunchiness

• Best used immediately after preparation

B. Frozen Shrimp

• Use 21/25 headless shrimp

• Recommended types: Wild Pinks, Browns, or farmed Tigers

II. Preparation Process

A. For Live Shrimp

1. Shock in ice water to immobilize

B. Skewering

1. Insert small skewer just below swimmerets

2. Run skewer to the tail

3. Avoid poking through center of intestinal tract

C. Cooking

1. Drop in boiling water

2. Cook for approximately 2 minutes with lid closed

3. Strain and shock in ice water to stop cooking

D. Shell Removal

1. Pull out skewers

2. Pinch off head (optional: reserve for frying)

3. Peel shell, leaving tail on for presentation

E. Deveining

1. Split shrimp in half on bottom side

2. Carefully remove intestinal tract

3. Scrape out vein and wash if necessary

III. Storage Options

A. Fresh Preparation

• Best for live shrimp

• Consume on the same day for optimal flavor and texture

B. Make-Ahead Option

1. Cook shrimp in advance

2. Store in small packets in freezer

3. Defrost as needed

IV. Tips and Tricks

1. 2-minute cooking time is ideal for 21/25 size shrimp

2. Overcooking will cause meat to shrink and toughen

3. Leave tail on for better presentation

4. Be careful not to cut all the way through when deveining

5. Avoid freezing previously live shrimp to maintain quality

V. Optional Preparation: Fried Shrimp Heads

1. Remove heads during peeling process

2. Lightly coat heads with flour

3. Deep-fry until crispy

Remember, the key to excellent shrimp nigiri is in the preparation. Whether using live or frozen shrimp, proper cooking and careful deveining will result in a delicious and visually appealing sushi component. The choice between fresh preparation and make-ahead options depends on your specific needs and the type of shrimp used.