A lot of people think of sushi before they think of sashimi, but sashimi, which is seafood prepared without rice, is a real treat. It requires the best sashimi-grade ingredients and skillful preparation. The result is a dish that allows the true flavor of the ingredients to sing. And the list of great sashimi includes high-quality shrimp.
Like any other sashimi ingredient, there are high demands on shrimp sashimi. Since shrimp is often eaten raw, it needs to be carefully chosen, and the preparation needs to be exact and thorough. If you use the right kind of fresh shrimp and handle it the right way, though, shrimp sashimi can taste great.
It might take a little longer to find the best shrimp and make the dish perfectly, but the end result is worth it. The sweetness of the shrimp is brought out to its fullest, and the texture stays just right. Read on to find out everything you need to know about shrimp sashimi and how to find the best sashimi-grade shrimp.
The first thing you might be asking is whether shrimp sashimi is even a thing. Do people really eat it? The most common types of sashimi are thin slices of salmon or tuna, but it can be made from a huge range of fish and seafood. And among the seafood known for making great sashimi is shrimp.
In fact, shrimp sashimi and raw shrimp are considered a delicacy in many areas. There are even places where live shrimp is peeled, dipped in sauce, and eaten. Moreover, there is not just a single type of shrimp used for shrimp sashimi. Some of the common shrimp used to make sashimi are:
These are just some of the most common kinds of shrimp used in sashimi. There are many more that can be used. Freshness and preparation are more important, especially since it can be dangerous to eat shrimp that isn’t cooked all the way through if it’s not handled properly.
Sushi is one of the most popular foods around the world, with its origins tracing back centuries in Japan. The combination of vinegary rice, nori seaweed sheets, and raw or cooked fish and shellfish provides an umami flavor profile that is uniquely delicious. While salmon, tuna, and yellowtail are common sushi proteins, shrimp is also a popular choice. However, eating raw shrimp does come with some risks. So, can you eat raw shrimp sushi or is it dangerous?
The answer is not completely straightforward. Yes, you can eat raw shrimp sushi. In fact, it is considered a delicacy in many sushi restaurants. However, there are also potential downsides, and preparation is key to safety. By understanding the pros and cons of raw shrimp sushi, you can make an informed decision and take precautions to enjoy it while minimizing risk.
The Potential Benefits of Raw Shrimp Sushi
There are a few reasons why raw shrimp is used in sushi
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Flavor – High quality, fresh raw shrimp has a sweet, delicate flavor. Cooking can sometimes dull or alter subtle flavor notes, so sushi allows you to experience the pure taste of shrimp.
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Texture – The firm, slightly chewy texture of raw shrimp provides a nice contrast against the rice and nori. When cooked, shrimp can become rubbery or mushy.
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Presentation – Whole raw shrimp or slices of translucent shrimp sashimi make for beautiful presentations.
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Nutrition – Raw shrimp contains more nutrients because they are not destroyed by heat. This includes protein, omega-3s, antioxidants, minerals, and vitamins.
So in terms of sensory experience and nutrition, high quality raw shrimp can be an excellent addition to sushi.
Potential Health Risks of Raw Shrimp
However there are also some potential downsides to be aware of
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Bacteria – Raw seafood can contain harmful bacteria like Salmonella, Vibrio, Listeria, and E. coli that are neutralized through cooking. These can cause serious food poisoning.
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Parasites – Shrimp and other shellfish may contain parasites. Freezing can kill parasites, but improper handling can allow them to infect the shrimp.
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Toxins – Some shrimp farms use antibiotics and chemicals that can leave toxic residues in the shrimp. Heavy metals like mercury may also accumulate in seafood.
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Allergies – Shellfish allergies make raw shrimp sushi dangerous for some people. An allergic reaction could develop upon first exposure.
While a healthy person is unlikely to become seriously ill from high quality raw shrimp, there are still risks involved. People with compromised immune systems and pregnant women need to take extra precautions with raw seafood.
Tips for Safely Eating Raw Shrimp Sushi
If you want to include raw shrimp sushi in your diet, here are some tips to reduce the risks:
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Source it safely – Only eat raw shrimp from reputable, high-end sushi restaurants or fish markets. Don’t use lower quality grocery store shrimp.
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Look for transparency – Ask where and how the shrimp was raised, harvested, and handled. This includes antibiotic use and freezing methods.
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Check for certification – Look for official certification confirming freshness and proper storage, like sashimi-grade or sushi-grade labeling.
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Eat it fresh – Raw shrimp deteriorates quickly, so eat sushi containing it right after it’s prepared. Don’t let it sit.
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Avoid cross-contamination – At sushi restaurants, ensure utensils used for raw and cooked items aren’t mixed.
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Go easy – Limit your raw shrimp intake, and don’t overindulge. It’s best consumed in smaller quantities.
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Know your risks – If you are pregnant, have an illness, or unsure about allergies, avoid raw shrimp to be cautious.
By keeping these tips in mind, you can help reduce the dangers of raw shrimp sushi. However, there is no way to fully eliminate the risks. Just remember that any raw seafood does carry some level of risk.
Can the Freezing Process Make Raw Shrimp Safe to Eat in Sushi?
Proper freezing is one of the best ways to reduce risks when eating raw shrimp. The FDA has guidelines on the freezing methods required to kill potential parasites:
- Freeze at -4°F (-20°C) or below for 7 days.
- Freeze at -31°F (-35°C) or below until solid and store at -31°F or below for 15 hours.
- Freeze at -31°F (-35°C) or below until solid and store at -4°F (-20°C) or below for 24 hours.
Respected sushi restaurants and fish vendors follow these freezing protocols to offer parasite-free raw shrimp. However, it does not eliminate all risks since bacteria can still be present after freezing. But overall, frozen-then-thawed shrimp does provide a safer option for raw consumption than fresh never-frozen shrimp.
Popular Raw Shrimp Sushi Options
There are a few common ways raw shrimp is enjoyed in sushi:
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Amaebi – Sweet raw shrimp topped with a slice of its deep-fried crunchy head.
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Ebi Nigiri – Fingers of rice pressed with raw shrimp.
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Ebi Sashimi – Thinly sliced raw shrimp served without rice.
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Shrimp Tempura Rolls – Cooked shrimp inside, topped with raw shrimp.
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Agedashi Ebi – Shrimp tempura served with dipping sauce on the side.
The sweetness of the shrimp pairs nicely with the savory sauces typically served alongside or under sushi. So while raw shrimp does pose some risks, keeping risks in check through proper handling allows you to enjoy its delicious subtle flavor.
Real-Life Cases of Illness from Raw Shrimp Sushi
There are some examples that illustrate why caution is warranted when consuming raw shrimp:
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In 2021, a man in Queens, New York was hospitalized with salmonella, likely from eating raw shrimp tempura rolls. His joint infection became life-threatening.
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Multiple reports in 2018 cited raw shrimp as the culprit in salmonella and vibriosis (from Vibrio bacteria) cases in New York, Massachusetts, and California that led to hospitalizations.
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A 2014 study found 75 people across multiple states fell ill from salmonella in restaurant-served shrimp tempura rolls. Raw shrimp was suspected as the contaminated ingredient.
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In 2012, 425 people across 28 U.S. states got vibriosis from raw oysters, shrimps, and other shellfish, showing seafood can spread infection.
So while rare with proper handling, there are instances of consumers getting severely sick from raw, contaminated shrimp, even at restaurants. It demonstrates why purchasing high-quality shrimp and being aware of risks is so important.
Key Takeaways on Raw Shrimp Sushi Safety
In conclusion, here are some key summary points on the safety of eating raw shrimp sushi:
- Raw shrimp does pose a higher safety risk than cooked options, but incidents stay relatively rare.
-always source high-quality, fresh, previously frozen raw shrimp from reputable sellers.
-Be aware of risks for pregnant women, those with compromised immunity, children, and the elderly.
-Even high-end restaurants can sometimes serve contaminated seafood, so be cautious.
-Proper freezing protocols help significantly reduce parasites, but cooking eliminates more bacteria risks.
-Enjoy raw shrimp sushi in moderation as part of a balanced diet, avoiding overconsumption of any raw seafood.
While raw shrimp sushi does provide exceptional flavor and texture, it requires care in preparation and sourcing to eat safely. Being an informed consumer, asking questions, and using common sense can help reduce your personal risks. So yes, you can eat and enjoy raw shrimp sushi with proper precautions. Just be wary of where the shrimp comes from and how it is handled to minimize any dangers to your health.
Transporting and Storing the Shrimp
Stuff in the environment can be very bad for shrimp, and if it’s going to be used for sashimi, it needs to be kept as clean as possible. Therefore, keeping it in a clean and hygienic environment is a must. It should be independently stored during transport to ensure there is no cross-contamination. Keeping it cold is also a must.
Even though the ways to store it to kill harmful parasites were already talked about, there are also ways to store it to keep it safe after that. If the shrimp is being chilled, keep it between 32°F and 39°F. If it is frozen, ensure it remains at or below 0°F. Some other best practices include:
- A log of the temperature of the fridge or freezer
- Labels of the time the food was stored
- Not using food after its expiration date
- Keeping the fridge and freezer from becoming overstuffed
Abiding by these things will ensure the shrimp is as fresh and safe as possible. However, the way the shrimp sashimi is prepared is just as important as properly storing it.
When preparing shrimp sashimi, you must be meticulous. The knives, cutting board, and any other tools or utensils must be designated for the shrimp. There should be no chance of cross-contamination during the process. These practices include any eating utensils, plates, and anything else that might come in contact with the shrimp.
Frozen shrimp should be defrosted in a cool place, between 32°F and 39°F, and should stay there until they are ready to be handled. Once touched, it should be prepared and served as quickly as possible without being frozen and defrosted again. There should also be a designated sink for washing purposes.
Another major component is personal hygiene. While it might sound obvious, it is very important. Not only can poor personal hygiene practices cause mayhem in the kitchen, but they can cause unintended cross-contamination. Therefore, ensure you keep your hands clean and follow any other necessary steps to keep things clean.
People Who Should Not Take the Risk
Before I talk about how to make sure you eat the safest shrimp sashimi, I want to make sure you know that not everyone should eat it. While it is generally considered safe with minimal danger, any raw food does carry certain risks. Those risks are further enhanced when it comes to certain groups of people, including:
- Older adults
- Young children
- Pregnant women
- Individuals with compromised immune systems
When everything is done right, eating shrimp sashimi doesn’t hurt you too much, but the people above are at higher risk. Not only could they get sick, but there is also a chance that any illness they do get could be more dangerous or even kill them.