Glistening Soy-Marinated Shrimp Sushi: Taste of Japanese Restaurants at Home!
How to Make Soy-Marinated Shrimp Sushi: Perfecting the Sweet & Sour Sushi Vinegar
Today, we’re making sushi rice with added kelp for a richer flavor and preparing a perfectly balanced sweet and sour vinegar mixture to create soy-marinated shrimp sushi, a staple in assorted sushi platters at Japanese restaurants. Enjoy this sophisticated sushi dish easily at home!
Main Ingredients
- 5 pieces of soy-marinated shrimp (saeujeot)
- 1 bowl of warm cooked rice (approx. 200g)
- A little wasabi
- 1/3 Korean green chili (optional, for a spicy kick)
- 1/3 Korean red chili (optional, for color and flavor)
Sushi Vinegar (Sushi-su)
- 3 Tbsp rice vinegar (45ml)
- 2.5 Tbsp granulated sugar (38g)
- 2 pinches of salt (approx. 1g)
- 3 Tbsp rice vinegar (45ml)
- 2.5 Tbsp granulated sugar (38g)
- 2 pinches of salt (approx. 1g)
Cooking Instructions
Step 1
First, let’s prepare the base for delicious sushi: the rice. Add rice to your rice cooker and use slightly less water than usual. Rinse and place a piece of dried kelp (about 5x5cm) on top, then start the cooking cycle. The kelp will subtly infuse the rice with umami and a pleasant aroma. Once the rice is cooked, remove the kelp and gently fluff the rice to prevent clumping.
Step 2
Next, prepare the soy-marinated shrimp. Carefully make a lengthwise cut along the back of each shrimp, being careful not to cut all the way through. This helps the marinade penetrate better and makes them easier to eat. Then, gently remove the dark vein (intestine) from the tail end using a toothpick or skewer. Removing the vein ensures a clean and delicious shrimp flavor.
Step 3
Now, let’s make the sushi vinegar (sushi-su), which is key to the sushi’s flavor. In a small saucepan or heatproof bowl, combine 3 tablespoons of rice vinegar, 2.5 tablespoons of granulated sugar, and 2 pinches of fine salt. Stir well with a spatula or whisk until the sugar and salt are completely dissolved. Gently warming it over low heat helps the ingredients blend better and mellows the sharpness of the vinegar. Heat just until it’s about to simmer, or you can dissolve them at room temperature. Let it cool completely before use.
Step 4
Pour the prepared sushi vinegar over the warm cooked rice. Using a rice paddle, gently and quickly mix the vinegar into the rice, being careful not to mash the grains. Once the vinegar is incorporated, shape the rice into bite-sized oval sushi mounds. Place a small dab of wasabi on top of each sushi mound according to your preference. Wasabi enhances the shrimp’s savory flavor and balances its richness.
Step 5
Finally, top the sushi with the prepared soy-marinated shrimp. Gently press the shrimp onto the sushi to secure it. For a beautiful presentation and added flavor, garnish with thinly sliced red chili and green chili (jalapeño), sliced diagonally. Your delicious soy-marinated shrimp sushi is now complete! You can also add shredded seaweed (nori) or chopped green onions if desired. Serve immediately for the best taste.
