Shrimp Finger Sushi - dummies

By Judi Strada, Mineko Takane Moreno

Shrimp finger sushi is a beloved sushi bar staple. The process for making shrimp finger sushi isn’t difficult, and the sushi looks (and tastes!) amazing.

Shrimp Finger Sushi

Special sushi tools: 6- to 8-inch bamboo skewers

Preparation time: 15 minutes

Cooking time: 3 minutes

Yield: 8 finger sushi

1 cup prepared sushi rice

8 jumbo shrimp (3/4 ounce each), in their shells

1/2 teaspoon wasabi paste, or to taste

Soy sauce

Pickled ginger

  1. Hand-shape a bite-size portion of sushi rice into a little oval.

  2. Press the bottom side of the sushi rice ball crosswise with your thumb.

    You want to give it a slight humped look.

  3. Repeat Steps 1 and 2 to create a total of 8 finger sushi.

    Set aside, covered, in a cool place.

  4. Bring a pot of salted water to a boil.

  5. Run a bamboo skewer through each shrimp from the head to the tail end, coming in just under the bottom shell.

  6. Cook them in the boiling salted water for about 3 minutes, just until cooked through.

  7. Immediately plunge them into ice water to stop the cooking.

  8. Drain and dry the shrimp.

  9. Twist the skewers out of the shrimp and peel off the shells.

  10. Butterfly each shrimp, starting from the tail toward the head.

  11. Dab wasabi paste on the top of the rice balls.

  12. Drape a butterflied shrimp over the top of each sushi rice ball.

  13. Lay a damp paper towel over the shrimp, gently pressing the shrimp and rice ball together, then remove the paper towel.

    Pressing the ingredients together gives the sushi a finished look.

  14. Serve with soy sauce and pickled ginger.

Per finger sushi: Calories 78 (From fat 3); Fat 0g (Saturated 0g); Cholesterol 42mg; Sodium 1,338mg; Carbohydrate 10g (Dietary fiber 1g); Protein 7g.