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By the time you get to the tail-trimming stage of cooking shrimp for nigiri sushi, you'll be a pro.

Face it: You don’t know how to make sushi…and that’s okay! Pick up a copy of chef team Jeffrey Elliot and Robby Cook’s comprehensive new book and set out on a journey that will take you from “lopsided temaki-like creation” to “perfect shrimp nigiri,” with their foolproof step-by-step techniques.

When shrimp are prepared for nigiri, they are cooked first and then peeled and deveined. Before cooking a bamboo skewer is carefully inserted under the shrimp’s shell to straighten it. Once the skewer has been removed after cooking, you will be able to rest the shrimp flat on the rice.

Tip: Trimming the tail of the shrimp makes for a much prettier presentation.

Related: Basic Sushi Rice Recipe

Reprinted with permission from The Complete Guide to Sushi & Sashimi