Ebi Tempura Sushi
A Comprehensive Overview of Deep-fried Shrimp or Prawn in Japanese Sushi Cuisine

Ebi tempura えびの天ぷら is the fried preparation variant of ebi in Japanese cuisine. It is a fried shrimp, served warm and crispy, golden on the outside, juicy and tasty on the inside, either alone or with rice. However, the aromas of the dough baked in sesame oil only harmonize well with soured sushi rice to a limited extent. The preparation of hand-pressed nigiri sushi is a more western way of preparation than it is found in Japan. Ebi tempura nigiri sushi can occasionally be found in Japanese conveyor belt sushi restaurants. In upscale restaurants, ebi tempura is regarded with disfavor as sushi. However, when served as a standalone dish, it is a popular and well-received option.

Tempura is a very popular method of preparing various dishes in Japan. During the Edo period (1603-1868), tempura dishes were considered to be the food of the common people, the dishes were mostly bought and eaten at a food stall (yatai 屋台). As a result, most recipes today speak of tempura in Edo style (edomae 江戸前). During the Meiji era (1868-1912), driven by a growing middle class, the spread of tempura specialty restaurants as we know them today began. The term tempura, probably originated from the Portuguese cuisine, adopted in the 16th century from Jesuits of Portugal missionizing in Japan.

Ebi tempura is prepared by first powdering prawn or shrimp with flour and soaking it in a liquid dough. The dough is then fried with hot oil (320-350 °F or 160°-175° C). Especially when prepared as nigiri sushi, the usual garnish of grated radish (daikon'oroshi 大根おろし) or coarse salt is not recommended. A preferred alternative is to brush the cooked ebi tempura with a refined soy or seasoning sauce (tentsuyu 天つゆ). Nowadays, ebi tempura is also very popular as rolled sushi. Especially in the Western-Japanese fusion cuisine, a currently very popular style outside Japan, ebi tempura is widely used, combined in countless variations and is part of many modern inside-out sushi creations.

For ebi tempura, smaller Japanese tiger prawns (saimaki ebi 才巻き海老) with a length of up to 10 cm are preferred. Especially outside Japan or in “cheaper” restaurants, young tiger prawns (ushi ebi ウシエビ) or pacific white shrimps (banamei ebi バナメイエビ) are regularly used as substitutes.