How To Make Shrimp Nigri - Best Recipe | Charleston Magazine
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Cooking tools:
- Skewer
- Paring knife
- Colander
- Saucepan
- Stove
- Pot
- Mixing bowl
- Paper towel
- Measuring cup
Ingredients
- 2 cups medium-grain rice, Nishiki brand preferred
- 2 cups cold water
- 1/2 cup seasoned rice vinegar (Note: this is plain rice vinegar seasoned with salt and sugar, not � avored rice vinegar.)
- 1 lb. 21/25-count local shrimp, shells on
- 30 six-inch skewers
- Kosher salt
- Soy sauce
- Wasabi
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