Ingredients to make fresh Prawn Niguiri:
- 8 raw unpeeled prawns
- 1 tablespoon lemon juice
- 1 teaspoon of sugar
- 3 tablespoons of rice vinegar
- 1 tablespoon wasabi
- Salt
- For the rice:
- 175 g of rice (paella-like fat grain)
- 1 teaspoon salt
- 1 teaspoon of sugar
- 3 tablespoons of rice vinegar
How to make Fresh Prawn Niguiri:
- Wash the rice with water in a strainer until it runs clear
- Put the water and rice in a saucepan. Then bring to a boil on high until the boiling water is about to come out.
- Once you’ve reached this point, turn off the heat. If there is still water left, set it to a minimum for a little longer
- Once the fire is off, let it rest for about 10 minutes. During the entire process of cooking and resting the rice, preferably the lid should not be removed.
- Once the 10 minutes have passed, remove the lid and let it rest for another 5 to 10 minutes
- Meanwhile, heat (until dissolved) the salt, sugar and rice vinegar.
- Once the rice is cooked, place it in a bowl. There upon sprinkle with freshly prepared syrup. Mix little by little until the rice is well soaked in it.
- Once the preparation of the rice is finished, it is left covered with a damp cloth so that it does not dry out until it cools
- Rinse the prawns in cold water, dry them. Bring 200ml of water to a boil and cook the prawns for 4 min. with the container covered. Take them out and rinse them.
- Peel the prawns except for the tail, cut them longitudinally through the center, but without reaching the other end, and remove the intestinal tract.
- Mix the vinegar with 4 tablespoons of the water from cooking the prawns, the miring, the sugar, the lemon juice and a pinch of salt. Marinate the prawns in this mixture for 10 minutes and let them drain.
- Wet your hands in water and form 8 balls of similar size with the rice.
- Spread each shrimp with a little wasabi paste
- Place a rice ball on each shrimp. With the wasabi-coated side up, place the rice ball on it.
- Lightly compress the shrimp nigiri mixture.
