Remove the head of the shrimp (if applicable). Place a toothpick in the middle of the shrimp longways to prevent the curling of the shrimp during the cooking process.
In a medium pot, fill halfway with water, add salt, and boil. Boil shrimp for 3 minutes.
Immediately place shrimp in a bowl filled with water and ice to maintain color and texture. Peel shrimp (if applicable) and remove toothpick.
With a knife, cut the belly of shrimp lengthwise to butterfly the shrimp. Be careful not to cut all the way through.
Place a small amount of wasabi into the inside of each shrimp. With the cooked rice, form small balls and place inside the shrimp. Shape the shrimp around the rice with the tail hanging off the edge.
Serve rice side down with pickled ginger and soy sauce.
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