How to prepare ebi shrimp for nigiri and maki at home
By Clare FarnellUpdated 14 May 20266 min read
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Ebi is the Japanese word for shrimp. In culinary terms it is a delicacy in Japanese dining culture. In sushi, ebi refers specifically to butterflied and blanched shrimp used on nigiri or in maki rolls. It is always cooked, never raw, which makes it one of the safest and most approachable sushi ingredients for home cooks.
Ebi nigiri is one of the most popular sushi pieces in Japanese cuisine. Ebi is listed in the fisheries of Japan as one of the most commercially important seafood types. The sweet, firm flesh contrasts with the vinegared rice in a way that feels both simple and precise. The curved shape of a properly prepared ebi, draped over a rice mound with the tail pointing upward, is one of the most recognizable silhouettes in sashimi and sushi presentation.
I prepared ebi for the first time in my second year after getting the technique right for salmon and tuna nigiri. Shrimp is actually easier because you do not need to worry about raw fish handling. The blanching step takes 60 seconds and the butterflying technique takes 2 minutes to learn.
What shrimp should you buy for sushi?
Size 16-20 (16 to 20 shrimp per pound) is the right size for nigiri. Large enough to drape over rice, small enough for one-bite eating.
Buy raw shell-on shrimp, fresh or frozen. Avoid pre-cooked shrimp for nigiri because re-heating cooked shrimp toughens the texture. For maki rolls, pre-cooked frozen shrimp works fine.
For the freshest shrimp, buy from the seafood counter and use the same day. For convenience, frozen raw shell-on shrimp (thawed overnight in the fridge) produces the same result as fresh. The seafood flavor is identical.
For tempura shrimp in rolls, buy size 16-20 raw shrimp, peel and devein, then fry in tempura batter. The crispy coating makes tempura shrimp one of the most popular maki fillings. A standard 1-pound pack at $10 to $18 from the supermarket yields enough shrimp for 3 to 4 sushi sessions.
How do you butterfly shrimp for ebi nigiri?
Peel the shell and leave the tail on. Insert a skewer or bamboo stick through the length of the shrimp to keep it straight during blanching.
The butterflying technique
After blanching (see below), remove the skewer. Place the shrimp flat-side down. Insert a knife from the inner curve and cut along the length without going all the way through. Open the shrimp flat like a book. This is the butterfly cut that gives ebi its characteristic wide, flat shape for draping over rice.
The blanching step
Bring salted water to a boil. Drop shrimp in with the skewers in place. Blanch for exactly 60 seconds for size 16-20. Remove immediately with a slotted spoon. Transfer to an ice bath to stop cooking. The shrimp should be pink and just firm. A second longer and the texture becomes rubbery.
Remove the skewer after cooling. The shrimp should be straight, not curled. This straight form is what allows it to lie flat across nigiri rice.
How do you use shrimp in sushi?
Butterfly blanched shrimp and press flat-side down over shaped rice for nigiri. For maki, slice in half lengthwise and layer alongside avocado.
For maki rolls: slice blanched shrimp in half lengthwise. Lay 2 to 3 halves in a line across the rice alongside avocado and cucumber. This is the classic ebi maki filling.
For tempura rolls: prepare tempura shrimp separately and allow to cool slightly before rolling. The crunch contrast between crispy tempura and fresh rice is the appeal.
The presentation of finished ebi nigiri should show the pink exterior of the shrimp clearly against white rice. The tail stands upright. The width of the shrimp matches or slightly exceeds the width of the rice mound. A thin strip of nori seaweed wrapped around the middle of each piece adds a savory note and holds the shrimp in place.
For the full sushi ingredients guide covering all proteins, rice, and condiments, read the parent page. For how to prepare raw fish including sourcing and slicing, read the fish and seafood guide. For the nigiri technique, read how to make nigiri.
Is sushi shrimp raw or cooked?
Sushi shrimp (ebi) is always cooked. It is blanched in salted boiling water for 60 seconds, butterflied, and served on rice. This makes it one of the safest sushi ingredients for beginners and for anyone avoiding raw seafood.
What size shrimp is best for sushi nigiri?
Size 16-20 (16 to 20 shrimp per pound). Large enough to drape over rice but small enough for one-bite eating. Buy raw shell-on shrimp fresh or frozen and blanch yourself for best texture.
How do you butterfly shrimp for sushi?
After blanching, remove the skewer used to keep the shrimp straight during cooking. Place flat-side down and cut along the inner curve without going all the way through. Open flat like a book. This creates the wide flat shape for nigiri presentation.
Can I use pre-cooked shrimp for sushi?
For maki rolls, yes. For nigiri, no. Pre-cooked shrimp becomes tough when reheated. Blanching raw shrimp yourself takes 60 seconds and produces the correct firm-but-tender texture that nigiri requires.
Clare Farnell has been making sushi at home since 2021 and writes about Japanese home cooking, sushi tools, and kitchen equipment at sushi-planet.com.
Last updated: 14 May 2026.