Is Shrimp in Sushi Always Cooked? Unveiling the Truth About Ebi and Ama-ebi

December 20, 2025 •

4 min read

Over 90% of food poisoning cases are caused by bacteria like Vibrio and Salmonella, which can be present in raw seafood like shrimp. This makes many people wonder whether the shrimp in their sushi is a safe, cooked option or a riskier raw one.

Quick Summary

This guide explains the difference between cooked ebi and raw ama-ebi shrimp in sushi, detailing how to tell them apart visually, their preparation, and food safety precautions.

Key Points

Ebi vs. Ama-ebi: Ebi is cooked shrimp, typically boiled, while ama-ebi is a special type of raw sweet shrimp.
Visual Identification: Look for opaque, pink, 'C'-shaped shrimp for cooked (ebi) and translucent, reddish, less curled shrimp for raw (ama-ebi).
Food Safety: Consuming raw shrimp carries risks, and ama-ebi requires specialized handling and freezing to be safe.
Not All Sushi is Raw: The word 'sushi' refers to the vinegared rice, and many fillings, like ebi, are cooked.
Who Should Avoid Raw: Pregnant women, children, and immunocompromised individuals should avoid all raw seafood due to higher health risks.
Reputable Sources: When eating raw shrimp, it is critical to trust your restaurant's sourcing and preparation standards.

Sushi and the Raw Seafood Misconception

Many Westerners mistakenly believe that sushi is synonymous with raw fish. However, the term "sushi" technically refers to the vinegared rice that forms the base of the dish. While raw fish (sashimi) is a popular topping, many other sushi varieties feature cooked ingredients. Shrimp is a prime example, commonly served in both cooked and raw forms, depending on the preparation and type of shrimp used. Understanding the difference between cooked ebi and raw ama-ebi is key to navigating the sushi menu with confidence.

Ebi: The Cooked Shrimp You Know and Love

For most diners, shrimp sushi, or ebi, is the familiar, cooked version served atop a bed of vinegared rice in nigiri form. It is also a staple in many maki (rolled sushi) varieties. This type of shrimp is typically boiled or steamed, which not only gives it its signature opaque pink color but also eliminates the risk of bacteria and parasites associated with raw seafood. Sushi chefs prepare ebi by carefully butterflying the cooked shrimp and pressing it onto the seasoned rice.

Common cooked shrimp sushi varieties include:

Ebi Nigiri: A butterflied, cooked shrimp served on a small mound of rice.
Shrimp Tempura Roll: A popular modern roll featuring crispy, deep-fried tempura shrimp.
Spicy Shrimp Roll: A roll filled with cooked shrimp mixed in a spicy mayonnaise sauce.
Boston Roll: Often includes cooked shrimp, avocado, and cucumber.

Ama-ebi: The Delicate Art of Raw Sweet Shrimp

Not all shrimp in sushi is cooked. Raw sweet shrimp, known as ama-ebi, is a prized delicacy in Japanese cuisine. These are smaller, cold-water prawns with a naturally sweet flavor and a delicate, almost creamy texture. Unlike other types of shrimp that pose a high risk when raw, ama-ebi is specially sourced and handled for raw consumption. Reputable sushi restaurants ensure the shrimp is of the highest quality and has been flash-frozen to kill parasites, a crucial step in preparing sashimi-grade seafood.

How to Tell the Difference: Cooked vs. Raw Shrimp

Distinguishing between ebi and ama-ebi is relatively simple with a few visual cues.

Ebi (Cooked): Appears opaque, bright pink, and perfectly curled into a distinct "C" shape. Its texture is firm and plump.
Ama-ebi (Raw): Has a translucent, almost glassy appearance and a slightly reddish-pink hue. It is more delicate and flexible, not curled into a firm "C".

Comparison Table: Ebi vs. Ama-ebi


Feature	Ebi (Cooked)	Ama-ebi (Raw)
Appearance	Opaque, bright pink, firm "C" shape.	Translucent, reddish-pink, delicate.
Taste	Mild, clean seafood flavor.	Naturally sweet, rich, and delicate.
Texture	Firm, plump, and somewhat crisp.	Soft, buttery, and slightly sticky.
Preparation	Boiled or steamed.	Served raw after specific freezing and handling.
Safety	Very low risk due to cooking process.	Requires specialized sourcing and handling to minimize risk.
Availability	Very common in most sushi restaurants.	Less common, found at reputable sushi bars.

The Crucial Factor: Food Safety

For most healthy individuals, eating raw, sashimi-grade seafood from a trustworthy source is safe. However, consuming improperly handled raw shrimp carries significant risks of foodborne illness. Freezing at specific temperatures is critical for killing parasites in raw seafood. Certain groups, including pregnant women, young children, older adults, and those with compromised immune systems, are more vulnerable and should strictly avoid all raw seafood. If you are ever unsure, it is safest to stick with cooked options like ebi or ask your sushi chef for clarification.

The Cooking Process for Ebi

To ensure shrimp for ebi is cooked correctly and maintains a straight, uncurled shape, chefs insert a bamboo skewer lengthwise through the shrimp before boiling. This prevents the muscle from contracting and curling tightly. After boiling for a few minutes until opaque pink, the shrimp is plunged into an ice bath to stop the cooking process, preserving its perfect texture.

What Makes Ama-ebi Safe?

Raw ama-ebi is only considered safe for consumption if it has been handled meticulously. This typically involves sourcing from clean, cold-water environments and freezing it to specific, very low temperatures for a set duration to kill parasites. This process, often referred to as preparing "sushi-grade" seafood, is a critical step that cannot be skipped. The quality and trustworthiness of your sushi establishment are paramount when ordering raw varieties. You can read more about seafood safety from the NSW Food Authority.

Conclusion

In summary, the notion that all shrimp in sushi is always cooked is false, though the most common variety, ebi, is indeed boiled. The raw, delicate sweet shrimp, ama-ebi, is a delicacy that is safe to eat only when prepared correctly by skilled chefs following strict food safety protocols. By understanding the distinction and knowing what to look for, you can appreciate the full range of shrimp sushi offerings while making informed, safe choices based on your personal health needs and preferences.

Frequently Asked Questions

Ebi refers to cooked shrimp used in sushi, which is typically boiled. Ama-ebi, on the other hand, is a specific type of high-quality sweet shrimp that is served raw.

No, not all sushi shrimp is cooked. While the standard ebi is boiled, the more delicate ama-ebi is served raw. Other cooked options include shrimp tempura rolls.

You can identify it by its appearance. Cooked shrimp (ebi) is opaque, bright pink, and curled into a distinct 'C' shape. Raw shrimp (ama-ebi) is translucent, slightly reddish, and more flexible.

Eating raw shrimp, like ama-ebi, is considered safe from reputable establishments that follow strict handling and freezing protocols to kill parasites. However, vulnerable populations should avoid all raw seafood.

Shrimp used for ebi sushi is cooked primarily for food safety reasons, as the high temperature kills bacteria and viruses that can be present in raw seafood. It also gives the shrimp a firm, plump texture.

Yes. Most shrimp should not be eaten raw, as they can carry harmful bacteria. Only certain types of shrimp, like ama-ebi, can be served raw and require specific freezing procedures to ensure safety.

Tempura rolls use deep-fried, cooked shrimp. The shrimp is breaded and fried to a crispy texture before being added to the sushi roll.