Well (spoiler alert), it doesn’t involve fish at all. No, “ebi” in Japanese usually refers to prawns (although it can also be crab or lobster). And if you get the prawns and sushi mix just right, your dinner guests will be back for more.
The Essential Guide to Ebi Shrimp What It Is and How To Use ItEbi shrimp is a delicious and versatile ingredient commonly used in Japanese cuisine As sushi continues to grow in popularity worldwide, many sushi lovers are becoming more familiar with ebi and the many ways it can be prepared In this article, we’ll cover everything you need to know about this tasty shrimp, from what exactly it is to how to cook it and enjoy it in various dishes.
What Is Ebi Shrimp?Ebi is the Japanese word for shrimp specifically referring to freshwater prawns or saltwater shrimp. These shellfish are an extremely popular sushi topping and also feature heavily in other Japanese fare like tempura.
Some key facts about ebi shrimp
-
Ebi can refer to many species of shrimp, but most commonly to the black tiger prawn which is often used in sushi. Other ebi varieties include kuruma shrimp, amaebi, botan, and more.
-
Wild-caught ebi is prized for its sweet, briny flavor and firm meaty texture. However, farmed shrimp can also be classified as ebi.
-
Raw ebi, served sashimi-style, showcases its delicate sweetness. When cooked, it develops a richer, more savory umami taste.
-
Ebi is low in fat and calories yet packed with protein, making it a nutritious choice. It also provides omega-3s, zinc, vitamin B12 and other beneficial nutrients.
-
Fresh, high-quality ebi should have a clean seafoody scent and translucent appearance. Discoloration or strong “fishy” odors indicate staleness.
As you can see, ebi shrimp covers a wide range of shrimp species appreciated for their culinary versatility. Next, let’s look at the many ways ebi can be prepared and served.
How Is Ebi Shrimp Served?
From sushi and sashimi to tempura and beyond, ebi elevates the flavors of many quintessential Japanese dishes. Here are some of the most popular ways to enjoy this seafood:
Sashimi – Thin slices of raw ebi alone or with other seafood like tuna or salmon. Usually dipped in soy sauce with wasabi.
Nigiri – Raw ebi pressed onto a fingertip-sized oval of sushi rice. A classic ebi nigiri features the shrimp butterflied so the tail sticks up.
Maki – Diced ebi mixed into rice and wrapped with nori seaweed to form a sushi roll. California rolls always contain imitation crab and avocado plus ebi.
Chirashi – Sushi rice bowl mixed with colorful toppings like ebi, roe, veggies.
Tempura – Ebi coated in a light tempura batter then quickly fried resulting in a crispy exterior and tender shrimp inside.
Agemono – Diverse Japanese fried foods. Ebi works well in karaage-style Japanese fried chicken or fried rice.
Soups/hot pots – Add ebi to ramen noodles or nabe hot pots for extra protein and flavor.
Salads – Chilled ebi pairs nicely with greens, rice vinegar dressing, and Japanese ingredients like wakame seaweed.
As you can see, the applications for ebi shrimp are nearly endless! It can be the star of a simple sashimi dish or play a supporting role lending its briny sweetness to fried rice. Next, let’s go over proper handling and preparation methods.
Handling and Preparing Ebi Shrimp
To enjoy ebi at its best, it’s key to source high-quality shrimp and handle it with care from start to finish. Here are some tips:
-
Seek out fresh, wild-caught shrimp if possible. Farmed shrimp works too but may have less flavor.
-
Raw ebi for sashimi must be sushi-grade and previously frozen to eliminate risks from parasites.
-
Thaw frozen ebi gradually in the fridge overnight. Don’t leave at room temperature.
-
Cooked ebi can be used in some sushi rolls, but raw is traditionally preferred.
-
Butterfly ebi by carefully cutting along the back and removing the vein. Rinse well.
-
Skewer ebi if cooking to prevent curling. Boil for just 1-2 minutes until opaque. Shock in ice water.
-
Don’t overcook ebi or it becomes tough. It cooks very quickly.
-
Store fresh ebi wrapped in damp paper towels inside an airtight container. Refrigerate and use within 2 days.
Follow these tips and you’ll be ready to create all kinds of delicious ebi dishes at home. Speaking of home cooking, our next section features a simple recipe for ebi sushi.
Ebi Sushi Recipe
This easy homemade ebi sushi recipe takes the iconic shrimp nigiri motif and transforms it into cute bite-sized pieces perfect for serving at parties or as an appetizer.
Ingredients:
- 1 lb fresh raw ebi shrimp, peeled, deveined with tails left on
- 1 cup uncooked sushi rice
- 1⁄4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- Optional: toasted sesame seeds, sriracha mayo, soy sauce
Instructions:
- Rinse rice until water runs clear. Cook per package instructions. Mix in vinegar, sugar, and salt. Allow to cool.
- Butterfly shrimp by slicing open along the back. Remove vein. Rinse.
- Grab about 2 tbsp cooled rice and press into an oval shape in your hand.
- Place a shrimp atop the rice oval, pressing lightly so it adheres. Ensure the tail sticks up for presentation.
- Repeat with remaining shrimp and rice. Garnish with sesame seeds, sriracha mayo, or soy sauce if desired.
This simple yet impressive dish lets the natural sweetness of the ebi shrimp shine. The rice vinegar dressing provides just the right pop of tangy flavor. For more inspiration, check out our next section on creative ebi recipes.
Fun Ebi Shrimp Recipe Ideas
Looking to move beyond basic sushi rolls and fried shrimp? Here are some creative ways to use ebi shrimp as an ingredient:
- Ebi tempura maki – Roll tempura fried shrimp in rice and nori.
- Ebi poke bowl – Dice raw ebi and mix with rice, veggies, and spicy mayo.
- Coconut ebi curry – Simmer ebi in a Thai red or green curry coconut sauce over rice.
- Ebi aglio olio – Saute ebi with garlic, olive oil, parsley and red pepper over pasta.
- Ebi tacos – Stuff warmed corn tortillas with battered/fried shrimp, cabbage, avocado and spicy mayo.
- Ebi ceviche – “Cook” raw shrimp by marinating in lime juice, chili, onion, cilantro.
- Ebi bruschetta – Top toasted bread with diced ebi, tomato, basil, olive oil, lemon.
- Garlic ebi pasta – Creamy linguine made with sauteed shrimp in garlic butter sauce.
The versatility of ebi shrimp is clear from this list! It can be the protein in pasta, rice bowls, tacos and more. Feel free to riff on these recipes and create your own signature ebi dishes.
Tips for Buying and Storing Ebi
To get the most from your ebi, it helps to properly shop for and store it. Here are our top tips:
-
Purchase raw ebi from a trusted fish monger or the seafood counter at your grocery store. Ask questions about sourcing.
-
If buying frozen ebi, go for bags without added water or preservatives. IQF (individually quick frozen) is best.
-
Check for signs of quality like clean, salty scent; sheen; clear eyes; and firmly attached shells.
-
Avoid ebi with blackened, yellowing or cracked shells. Discoloration signals poor handling.
-
Cooked ebi should be stored for no more than 4 days max in the fridge. Use within 1-2 days for best quality.
-
Place fresh raw ebi in an airtight container on ice. Use within 2 days, or freeze for 4-6 months.
Following these guidelines helps ensure you get the most delicious, fresh-tasting ebi every time.
Ebi Shrimp vs. Other Popular Shrimp Types
Ebi is a catch-all term for shrimp in Japanese cuisine. But how does it compare to other common shrimp species used in sushi? Here’s a quick rundown:
-
Black tiger prawn – The most popular ebi for sushi due to its firm texture and ocean-y sweetness. Farmed extensively in Asia.
-
Whiteleg shrimp – Often used when black tiger prawns are unavailable. Sweeter and softer textured.
-
Akiami shrimp – Petite pink shrimp with a slightly briny flavor. Used for nigiri and hand rolls.
-
Amaebi – AKA sweet shrimp. Prized for their soft delicate texture and sweetness.
-
Kuruma shrimp – Large
How is ebi sushi served?
There are many different ways to serve (and cook) prawns in Japan. Some sushi dishes put the spotlight firmly on the prawns, while others complement them with more ingredients.
Tempura is simply battering and deep-frying food – almost any food. Eggs, carrot, squid, mushrooms, ray, pumpkin, crab: it all goes in the fryer and comes out tasting glorious. As you’d expect from Japanese cuisine, various types of fish are often involved. Although it’s battered, the tempura shrimp mustn’t be covered with too much batter. Just a light coating is best – that way you can taste the mouthwatering seafood underneath. Definitely something to remember if you’re making ebi tempura sushi at home.
This is one of those methods of making ebi sushi where prawns are left to shine. Nigiri is a simple but tasty piece of raw meat or seafood that is put on a nicely pressed sushi ball. Other common nigiri ingredients include tuna, eel and squid, but prawns are always popular. Most of the time, sushi soy sauce and wasabi are nearby to go with the nigiri, so make sure you have plenty of those if you’re making it for guests.
Maki rolls are, without doubt, one of the most popular types of sushi around. This is what most people would say sushi looks like: nori wrapped around rice with a filling in the middle.
To fit your prawn into a maki roll, you’ll need to cut it up into little pieces. You might also want to add something else to the roll to keep it company. Avocado and cream cheese are popular (if less traditional) choices for maki sushi ingredients. And you can make this delicious combination using a sushi making kit at home.
Served in a bowl, chirashi sushi features raw seafood and vegetable garnishes. Shiitake mushrooms, gourd, carrots, snow peas and scallions are all commonly found in chirashi sushi, as are omelettes.
It’s popular because it’s simpler to make than some kinds of sushi but still filling. If you want to surprise your guests at a sushi night while also saving time, chirashi might be a great idea.
Sashimi is not actually sushi at all.
Why? Because there’s no rice – and vinegared rice is the defining feature of sushi. It’s just thin slices of raw seafood or meat. But those thin slices pack a real punch….
It’s often confused for minimalist sushi like nigiri because, like nigiri, it’s beautifully simple. Using top-quality seafood (or meat) like Japanese prawns, sashimi takes all the distractions away. Only optional garnishes like pickled ginger and wasabi sit beside the main event.
Is ebi sushi raw or cooked?
Ebi prawn sushi, as it’s sometimes known, uses both raw and cooked prawns. It all depends on where you’re eating.
If you want to make sushi at home with raw ebi, make sure it’s very fresh and handled the right way. That way, there’s no risk of somebody becoming unwell from eating the raw shellfish.
If you want to cook it, you can boil it, grill it, or even bake it into tempura before cooking it. Just make sure you don’t overdo it and ruin the exquisite flavour.