Kuruma-ebi 車海老

Also called Japanese tiger prawn, kuruma prawn, ebi

Japanese tiger prawn. Sushi counters usually cook it and serve it warm, and the good ones keep the head innards with it.

Kuruma-ebi (Marsupenaeus japonicus) gets its name from its stripes. When the prawn curls up, the stripes look like a wheel, kuruma in Japanese.

Heat brings out its sweetness and bounce, so at a sushi counter it is usually cooked just before serving and put on the rice while still warm.

The head innards are the best part for me. Some chefs tuck them inside the nigiri.

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