How to Prepare SHRIMP for Sushi with The Sushi Man

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Preparing shrimp for sushi can be intimidating but it’s actually very simple, as long as you have the right guidance. In this video, I show you the entire process step by step. Starting from raw shrimp, cooking it properly, butterflying, cleaning, and trimming it for better presentation. It’s a simple but tedious process that’s well worth it. The quality is so much better than pre-cooked, ready-to-use sushi shrimp that you find at the store. Trust me, it’s a game changer.
🍣 WHAT'S IN THIS VIDEO:
00:00 Intro
00:57 Ingredients
01:30 Skewering
02:35 Cooking
03:53 Peeling
04:44 Cutting
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Jun Nakajima, CHEF AND FOUNDER
Raised in a restaurant household, Jun's love for food began at a very early age. His parents have owned and operated a Japanese restaurant for over 30 years where he practiced and honed his culinary skills.
Somewhat forced upon, he was taught the art of sushi making in his teenage years. He quickly fell in love not only with the art but the endless opportunities that came with it.
He has traveled around the globe to try different styles of sushi, most importantly to Japan.
After college, Jun had taken an opportunity to live in the motherland of sushi, working for something completely outside the culinary field. In those two years his appreciation of the culture, people, history and food deepened.
He became addicted to the food scene and found himself traveling from one end of the island to the other, eating and drinking some of the best foods and drinks he's ever had. This experience became the seed which eventually bloomed to become The Sushi Man.

[@hrandall7028]

I can tell that knife is sharp, just like his presentation 😊

[@TheSushiMan]

Thanks! 😄

[@SammieDavis707]

Do you leave a vein in on top?

[@TheSushiMan]

Nope, you wash out all the entrails (vein) after you butterfly it open. Hope that helps!

[@Ratstick58]

What’s the point of the skewer?

[@thegolfcartshop]

keeps shrimp from curling up

[@Joel-Kun]

1:31 to keep them straight when cooked as he said

[@TheSushiMan]

Yup, it's to keep it from curling.