Tempura Shrimp Nigiri

Nigiri is a traditional form of sushi where a small bed of seasoned rice is pressed and topped with an ingredient. While classic nigiri often features raw seafood, modern interpretations have embraced cooked elements. Tempura Shrimp Nigiri (often called Ebi Tempura Nigiri) is a prime example, offering a delightful contrast: the warm, crispy texture of the fried shrimp against the cool, vinegary sushi rice.

For this recipe, we're taking the ultimate shortcut: using store-bought tempura shrimp. This bypasses the messy process of making the tempura batter and deep-frying, allowing you to create this crowd-pleasing sushi in minutes. The key to success lies in two components: perfectly seasoned sushi rice and a quick re-crisping of the shrimp. Nigiri’s are perfect to complement a sushi dinner with several sushi rolls and ideal to finish all the leftover cooked sushi rice! Don't forget to see our other delicious sushi recipes!

Image: home-made tempura shrimp nigiri and cucumber nigiri!

Recipe: Ebi Tempura Nigiri

Ready to impress your friends while barely lifting a finger? This recipe is so easy, your biggest challenge will be stopping yourself from eating all the ingredients before you assemble the final product.

Ingredients for 1 Crispy Shrimp Nigiri

• 10gram (2 tsp) Sushi Rice. Ideal to use leftover rice from your other rolls!

• a splash of Sushi Vinegar, salt and sugar

• 1/2 Store-Bought Tempura Shrimp

• 1/10 Nori Seaweed

Optional Dipping Sauce & Garnish

• Spicy Mayo: (Mayo + Sriracha or Mayo + Wasabi) - Because everything is better with a spicy kick.

• Sesame Seeds - For a sophisticated sprinkle.

Instructions for the Nigiri preparation

Step 1: preparation of the Sushi Rice

1. Don't just prepare 10g or 2tsp of sushi rice at one! Cook a whole pot and calculate the total amount for all sushi rolls and add some extra 'leftovers' for a wide range of tasty 'leftover' nigiri's!

2. Rinse your sushi rice until the water runs clear. Cook it according to package directions.

3. While the rice is still hot, gently fold in your sushi vinegar mixture.

Step 2: Re-Crisping the Store-Bought tempura ebi / shrimp

1. Follow the instructions on the package to either heat your oven, air fryer, deep fryer or pan. I usually fry them in a pan for a few minutes on each side. Fry a few extra to make a Tempura Shrimp Sushi Roll or fried Fried Shrimp Uramaki Sushi Roll!

Step 3: The Nigiri Construction

1. Form the Base: There are a few ways to do this. Either form them by hand (traditional way) or by using cling foil. If you form them by hand, then wet your hands with water and scoop up about 1.5 tableapoon of rice. Gently press it into a small, elongated oval, about the size and shape of your pointer finger. The pressure should be firm enough to hold its shape, but light enough to remain tender.

2. Alternatively you can scoop all your leftover sushi rice in a strip of cling foil / plastic wrap. Shape it in a long flat shape. Remove foil / wrap and cut to the right size with a wet and sharp knife. This is my preferred (lazy) way to make many Nigiri’s quickly.

3. Take one small (or 1/2 large) Fried Crispy Tempura Shrimp. Place it gently on top of the rice block. Let the shrimp stick out its tail in an elegant way!

4. Cut a thin 1/3 inch (~1cm) strip of nori. Lightly moisten one end with water and wrap the strip around the shrimp and rice, pressing the moist ends together to seal. This is like a tiny, edible seatbelt for your shrimp.

Images: the making of tempura shrimp nigiri, home made recipe.

Step 4: The Grand Finale

1. Arrange your Tempura Shrimp Nigiri on a platter.

2. Optionally drizzle with sauce or add a dollop of spicy mayo on top of the shrimp.

3. Serve immediately with soy sauce, wasabi, and pickled ginger, and prepare for the compliments to roll in!

Nutrient	Total Amount
Calories	85 kcal
Total Fat	3.5g
Saturated Fat	0.8g
Cholesterol	12mg
Sodium	195mg
Salt	0.5g
Total Carbohydrates	10g
Dietary Fiber	0.2g
Sugars	1.5g
Protein	3g