Ebi Kimizushi (Prawn Sushi with Egg Yolk)
Ebi kimizushi: elegant Japanese stuffed-prawn sushi, with butterflied vinegar-marinated prawns filled with a silky, seasoned golden egg-yolk paste. A refined, bite-sized appetizer.
YIELD
6 servingsPREP
95 minCOOK
20 minREADY
120 minA jewel of a Japanese appetizer, ebi kimizushi pairs sweet poached prawns with a smooth, golden egg-yolk filling, the kimi in the name. It is delicate, refined, and the kind of bite that turns heads on a platter.
The prawns get careful treatment. A toothpick run along the inside curve keeps them straight as they poach, no curling, then they are peeled, deveined, and butterflied open to cradle the filling. A soak in a sweet-tart rice vinegar marinade seasons them through.
The filling is a clever two-step: most of the egg yolks are cooked until firm and mashed to a paste, then bound with a little raw yolk and brightened with lemon, sugar, and salt, finally pushed through a sieve until impossibly smooth.
Packed into each butterflied shrimp and pressed to seal, they are served at room temperature, a striking gold-and-pink bite that tastes as elegant as it looks.
Chef Tips
- Skewer each prawn with a toothpick before poaching so it cooks straight instead of curling tight.
- Cool the poached prawns quickly under cold water to keep them tender and stop the cooking.
- Sieve the egg-yolk filling for a silky-smooth, lump-free paste.
- Serve at room temperature so the prawns and filling are at their best flavor and texture.
Variations
- Leave out the MSG; a little extra salt or a dab of dashi works too.
- Add a touch of wasabi or yuzu to the egg filling for a modern twist.
- Serve over small pads of seasoned sushi rice to make it a fuller bite.
Ingredients
Directions
TO COOK PRAWNS: Leaving the shells of the prawns intact, insert the toothpicks along the inside curves to prevent curling.
Drop the prawn into ¾ pint of boiling water and cook briskly, uncovered, for about 3 minutes until pink and firm.
Drain in a sieve and cool quickly under cold running water.
Remove the toothpicks and peel the prawns, leaving the last section of shell and tail on each one.
De-vein the prawns by making a shallow incision across their tops with a small, sharp knife.
Lift out the vein.
Butterfly the prawns by cutting along their inner curves ¾ of the way through, spreading the open and flattening with a cleaver.
MARINADE: Put the vinegar, water, salt, sugar and MSG into a mixing bowl and stir together thoroughly.
Add the prawns, marinade at room temperature for 1 hour.
FILLING: Drop the egg yolks into a small saucepan and beat lightly with a fork.
Remove 2½ teaspoons of the yolks and set aside.
Add ¾ pintt of water to the remaining yolks, stir thoroughly, and cook over a moderate heat for 10 to 15 minutes until the yolks are firm and hard-boiled.
Drain them in a sieve, and mash them into a paste.
Beat the sugar, salt, salt, lemon juice, MSG, and the rest of the raw egg yolks and continue to beat.
Rub the mixture through a fine sieve.
TO ASSEMBLE AND SERVE Divide the seasoned egg filling into 6 equal parts and pack each part into the center of a prawn.
Seal the edges by pressing them together.
Serve at room temperature.
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