Nigiri – sushi with shrimp

Ingredients for 4 servings:

• Rice (sushi rice), recipe in my profile, half of it
• 8 shrimp(s) – tails, raw, unpeeled
• 2 tsp horseradish (wasabi powder) and 4 tbsp water
• 2 tbsp vinegar (rice vinegar)
• 2 tsp rice wine (Mirin)
• Salt
• Soy sauce
• ginger, pickled

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Wash the shrimp tails and cook over low heat in boiling salted water for 4 to 5 minutes. Remove and refresh in ice water. Mix the wasabi powder with 2-4 tablespoons of water and let it swell. Remove the shrimp from the shells, except for the tail segment. Remove the dark intestines from the back. Cut open the belly, but not all the way. There should be about 1 cm left on each side. Mix the rice vinegar and rice wine in a deep plate, toss the shrimp in it, and let it sit for 2 minutes. Remove, pat dry, and bend the two halves into a ring. Spread a very thin layer of wasabi paste on the inside. Using moistened hands, shape 1 tablespoon of sushi rice into an oblong ball and flatten the top slightly. Place the shrimp on the rice pillows and gently press down. Press the shrimp down to form the sushi. Serve with soy sauce, the remaining wasabi paste for dipping, and pickled ginger.