Ebi Sushi Recipe

My father in-law always craves for ebi sushi and we learned how to make this at home after a lot of practice we're able to accomplish his taste buds.

My father in-law prefers having no wasabi in his ebi he would rather place it along with his Kikkoman lite soy sauce for his dipping.

Ingredient:

• 1 kilo Fresh Shrimp
• Barbeque wooden sticks half size
• Ice cubes
• Pot
• Japanese Rice
• Rice Cooker
• Wasabi Paste (tube) only optional

Step 1:

• Cook Japanese rice in rice cooker
• From every cup of rice is equivalent to one and ¼ cup water

Step 2:

• Clean well remove whiskers
• In a pot place ice cubes enough to fill up the lower pot with little amount of water
• Place the shrimps inside
• Keep the water set aside

Step 3:

• From holding the shrimp, the head facing you stick a barbeque stick keep it near the legs
• Do each one the same way set aside

Step 4:

• Boil water in a pot with barbeque stick cover lid
• Cook until it turns pink strain the shrimp

Step 5:

• Soak the shrimp is cold water with the ice to cool off the shrimp
• Remove the barbecue stick and discard the head
• Remove the feet and skin off the shrimp
• Leave only the tail in the shrimp

Step 6:

• Cut halfway from the belly even to foam flat

Preparing the ebi sushi:

Step 1:

1. Use a towel to moist off your hands
2. Roll a small amount of Japanese rice and place small amount of wasabi paste (optional)
3. Lay it on the plate

Ready to eat!

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