Fresh Prawn Niguiri Recipe

ByFoodsDiary Staff

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:

  1. Wash the rice with water in a strainer until it runs clear
  2. Put the water and rice in a saucepan. Then bring to a boil on high until the boiling water is about to come out.
  3. 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
  4. 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.
  5. Once the 10 minutes have passed, remove the lid and let it rest for another 5 to 10 minutes
  6. Meanwhile, heat (until dissolved) the salt, sugar and rice vinegar.
  7. 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.
  8. 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
  9. 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.
  10. Peel the prawns except for the tail, cut them longitudinally through the center, but without reaching the other end, and remove the intestinal tract.
  11. 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.
  12. Wet your hands in water and form 8 balls of similar size with the rice.
  13. Spread each shrimp with a little wasabi paste
  14. Place a rice ball on each shrimp. With the wasabi-coated side up, place the rice ball on it.
  15. Lightly compress the shrimp nigiri mixture.

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