Ebi

**Ebi**, the Japanese term for shrimp or prawn, is a staple ingredient in sushi cuisine, most famously featured as *ebi nigiri* (shrimp sushi). While shrimp have been consumed in Japan for centuries, the modern preparation of ebi as sushi dates to the Edo period (1603–1868), when chefs began pressing seasoned rice with cooked, butterflied shrimp. Today, ebi is enjoyed worldwide, with variations that showcase different species and cooking techniques.

Key ingredients for ebi nigiri include fresh shrimp—often *kuruma ebi* (Japanese tiger prawn) for a firm, sweet flesh, or *amaebi* (sweet shrimp) prized for its creamy texture—vinegared sushi rice, and a light brush of soy-based glaze or *nitsume* (a sweet-savory sauce). What distinguishes a great ebi nigiri is the shrimp’s optimal freshness: a slightly translucent, glossy appearance; a springy, tender bite; and a natural sweetness that harmonizes with the warm, seasoned rice. The shrimp is typically butterflied, skewered, and boiled or steamed to preserve its shape, then cooled and pressed onto hand-formed rice.

Regional variations abound. In Hokkaido, *botan ebi* (spot prawn) is served raw as sashimi or atop nigiri. In Osaka, ebi may be grilled with salt (*ebi shioyaki*) or coated in tempura batter. Internationally, chefs adapt the dish: in Shinjuku City, Japan, the venue **Sushi Sho** is celebrated for its ebi, with food creator *Cosa mangiamo oggi?* highlighting its masterful balance of sweetness and umami. Other regions feature ebi in maki rolls, donburi bowls, or fried as *ebi furai* (breaded shrimp). A great ebi dish, regardless of form, always respects the ingredient’s pristine quality and the craftsmanship of its preparation.