What is Ebikyu Maki
Ebikyu maki (海老きゅう巻き) is a popular type of sushi roll filled with shrimp (ebi) and cucumber (kyuri). In this recipe, I coat the shrimp with a mixture of mayonnaise, wasabi, and dashi granules to achieve the perfect flavor combination.
Since the shrimp are boiled in this recipe, it is perfect for sushi lovers who don’t have access to sashimi-grade fish.
It’s really straightforward to make, so I’d love for you to give it a try!
Key Ingredients & Substitution Ideas
- Shrimp: I’d recommend going for a medium-sized variety, like white-leg shrimp that have been pre-boiled. You don’t need to use large expensive prawns like black tiger for this recipe.
- Mayonnaise, Wasabi, and Dashi Granules: We’ll use these ingredients to coat the shrimp to create a rich, umami-packed filling.
- Cucumber: I used Japanese cucumbers, but English cucumbers work as well. If you’re using English cucumbers, use half the amount and scrape out the seeds to keep your sushi from getting soggy.
- Vinegared Sushi Rice: This perfectly seasoned rice is a blend of short-grain Japanese rice, rice vinegar, sugar, and salt, which gives it that classic sushi flavor and a nice, sticky texture. For the best results, be sure to check out my complete sushi rice recipe on the blog.
- Sushi Nori Seaweed: We’ll be using half-sheets to make the perfect rectangles for hosomaki (thin sushi rolls).
- Dark Soy Sauce: This sushi is seasoned, but you can dip a little in some dark soy sauce if you want an extra savory kick. If you do, just dip lightly so you don’t overpower the delicate flavors.
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Jump to Full Recipe MeasurementsVisual Walkthrough & Tips
Here are my step-by-step instructions for how to make Ebikyu Maki at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.
If you’re using raw shrimp, you will need to boil them first. Fill a pot with water and a few pinches of salt. Bring it to a boil, then turn off the heat. Add the shrimp and leave to cook in the residual heat until the water is cool enough to touch.
As an alternative, you can use pre-boiled shrimp to save time.
Wash the cucumber and sprinkle it generously with coarse salt on a chopping board.
Roll it back and forth.
Give it a quick rinse and pat it dry.
Trim the ends and peel the skin around them to remove any bitterness.
If you’re using Japanese or Persian cucumbers, cut them into quarters lengthwise. If you’re working with larger varieties, halve them lengthwise, then cut each half into thirds or quarters, leaving some skin on each piece.
Make sure you remove the seeds and fleshy parts so that the rolls don’t get too moist.
Mix the vinegar, sugar, and water in a bowl until it’s all dissolved.
Wet a bamboo container with water to make sure it doesn’t stick.
Add the mixture to the cooked rice while it’s still warm.
Fold it gently with a rice paddle until it’s glossy and evenly seasoned.
Let the rice cool to body temperature with a fan.
Then cover it with a damp cloth to keep the moisture in.
For more detailed instructions, check out my full sushi rice recipe on the blog.
Once the shrimp are boiled, cut them into two or three pieces to make them easier to roll.
In a bowl, mix the shrimp pieces with mayonnaise, wasabi, and dashi granules.
To give your dish a boost in texture and aroma, fan the nori sheets over a low gas flame for a few seconds.
Just a heads-up: Be careful not to burn it. To make hosomaki rolls, cut the nori sheets in half. You can use kitchen shears or just fold and tear along the crease.
Grab a bowl of cold water (for moistening hands) and a bamboo rolling mat. Place the mat flat side up, with knots at the top for easier rolling.
Put the nori on the mat, rough side up, right along the bottom edge.
Use damp hands to spread about 65 grams of rice evenly on the nori, leaving a finger-width border at the top.
Make a little ridge of rice along the border to help seal the roll.
Next, place the cucumber strip on the rice and press it slighly so that it holds its place on the rice. Arrange the shrimp along the edge of the cucumber.
Tip: If you want a more pronounced wasabi flavor, you can add a thin layer directly to the rice through the middle before adding the fillings.
Lift the mat’s edge, making sure the nori’s bottom edge is lined up.
Grab the nori with your thumbs and use your fingers to gently press the ingredients into it.
Keep rolling until you get to the empty nori border, then seal it. Press the roll with your fingers and shape it into a square.
Dampen your knife with a moist towel to make sure it doesn’t stick. Just use a gentle sawing motion to cut the roll.
Split it into six equal pieces by first halving it.
Then, cut each half into thirds.
You can serve this with a little dish of dark soy sauce, if you like, for dipping.
Jump to Full Recipe MeasurementsI hope you enjoy this Ebikyu Maki recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Hosomaki Recipes
Ebikyu Maki (Shrimp and Cucumber Sushi Rolls)
Ingredients
- salt to cook shrimp
- 100 g shrimp preferably pre-boiled
- 2 tsp rice vinegar
- ¼ tsp sugar
- ½ tsp salt
- 260 g cooked Japanese short-grain rice
- 1 Japanese or Persian cucumber or half the amount of English cucumber
- salt for the cucumber
- 1 tbsp Japanese style mayonnaise
- 1 tsp wasabi plus extra to taste
- ¼ tsp dashi granules
- 2 sheets sushi nori seaweed
- soy sauce for dipping
Instructions
- Bring a pot of water to a boil, add a few pinches of salt and then turn off the heat. Place 100 g shrimp in the water and leave to cook in the risidual heat until the water is cool enough to touch. If using pre-boiled shrimp, skip to the next step.
- Mix 2 tsp rice vinegar, ¼ tsp sugar and ½ tsp salt in a small bowl until dissolved.
- Pour the mixture over warm 260 g cooked Japanese short-grain rice, and mix while fanning to cool. Once evenly distributed, cover the rice with a clean damp tea towel to stop it from drying out and set aside.
- Wash 1 Japanese or Persian cucumber, then roll over a chopping board sprinkled with salt to create small scratches on the skin.
- Rinse the salt off and pat the cucumber dry with kitchen paper. Cut off the ends and peel around each end to remove any bitter skin. Cut into quarters lengthways. If using an English cucumber, scoop out the seeds and cut each half into quarters lengthways.
- In a bowl, mix 1 tbsp Japanese style mayonnaise, 1 tsp wasabi and ¼ tsp dashi granules. Once combined, roughly cut the boiled shrimp into thirds, add them to the bowl and mix until thoroughly coated.
- Optional: Turn your gas burner on a low heat and carefully fan 2 sheets sushi nori seaweed over the fire to improve the texture and aroma of the nori.
- Fold the nori in half and pinch along the crease before tearing them down the fold. (Alternatively, use scissors.)
- Lay the bamboo rolling mat on a flat surface with the bamboo sticks laying horizontally. Place a piece of nori rough side facing up at the bottom of the mat.
- Wet your hands and shape an 65g (approx 2.3 oz) handful of rice into a rough cylinder.
- Place the rice on the nori and spread it out while leaving a finger-width border along the top. Pinch along the top edge of the rice to make a ridge.
- Place a strip of cucumber through the middle and press it gently to secure it in place. Arrange the mayo coated shrimp along the edge of the cucumber. For a stronger wasabi flavor, spread a thin layer on the rice before adding the fillings.
- Lift the bottom of the mat fold over until the edges of the rice meet.
- Press firmly to shape, then lift the edge of the mat and roll once more so that the empty edge of nori seals the sushi roll.
- Wipe a sharp knife with a damp cloth and cut the sushi roll in half. Use a short, sharp sawing motion to cut the roll without applying too much pressure (pressing down too hard might misshapen it).
- Cut each half into thirds, wiping the knife between each cut.
- Enjoy with a small bowl of soy sauce for dipping.
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