Online Sushi Course on Udemy:http://bit.ly/MAR112021Follow on Facebook for Updates:http://bit.ly/FBSushiEverydayLearn More:http://sushieveryday.com/how-to-make-shrimp-sushi-ebi-nigiri/The flavor and texture of live shrimp compared to frozen shrimp is far superior. The meat has a nature crunch to it and it's also sweeter in flavor. In Japan and many parts of Asia, shrimp is often sold alive in tanks. A lot of frozen products are saturated with moisture retaining fillers, such as, sodium tripolyphosphate, and loses a huge degree of flavor in the process. Making Ebi sushi from live shrimp is truly the best way to enjoy the essence of what eating fresh shrimp is all about. Plus, it’s a great way to practice making nigiri first before you jump into using raw fish. The key to cooking live shrimp is to time it perfectly. Overcooked shrimps become tougher. For medium size shrimps like these, about 21/25 per pound, I recommend cooking for approximately between 2 to 2.5 minutes after it's dropped in boiling water. Do not overfill the pot or the temperature won’t be constant.►California Rollhttps://youtu.be/Ko3LrYur5mQ ►Mangrove Snapper Sushi (Breaking down a whole fish)https://youtu.be/hPsdpvuKG60►Fluke Sushi & Sashimihttps://youtu.be/sE2usJPGf0w►Mackerel Sushi - Catch N Cook Sushihttps://youtu.be/UU_JPbYdmH0▬▬▬▬▬▬▬ Knives I Use ▬▬▬▬▬▬▬•8” Japanese Fillet: http://amzn.to/2s6yZSD•7” Santoku (For Veggies): http://amzn.to/2tKpaXt•Affordable Santoku knife: http://amzn.to/2tKqrO9▬▬▬▬▬▬▬ Ingredients ▬▬▬▬▬•Real Wasabi Paste: http://amzn.to/2tb757s•Rice Vinegar: http://amzn.to/2sbJgrS•Sushi Nori Sheets: http://amzn.to/2tbw4In•Sushi Rice: http://amzn.to/2taMY9J•Toasted Sesame: http://amzn.to/2sbGoLw•Soy Sauce: http://amzn.to/2tbodKZ▬▬▬▬▬▬▬Tools ▬▬▬▬▬▬▬▬•Sushi Mat: http://amzn.to/2u4ysgj•Fish Scaler: http://amzn.to/2u55qNs•Fish Bone Tweezers: http://amzn.to/2s6mma4•Mandolin Slicer: http://amzn.to/2u4PFqbMusic: Old Bossa by Twin Musicom is licensed under a Creative Commons Attribution license
