All Things Shrimp

Make a salt-lime sauce for the shrimp cocktail. Squeeze lime, then mix in salt, white pepper, and garlic.

Make a cocktail sauce for the shrimp cocktail. Combine tomato ketchup with lime, salt, garlic, and Tabasco.

Peel and devein the vannamei shrimp. Either butterfly the back open with a knife or pull the vein out with a bamboo skewer.

In a pot, combine water, salt, vinegar, bay leaf, and white pepper, and bring to a boil. Add the shrimp and boil just until they change color — don't overboil.

Drain the boiled shrimp in a colander and let cool. Peel and arrange as shrimp cocktail.

Make kimi-oboro (yolk soboro). Combine egg yolk, sugar, and rice vinegar, and cook over a hot-water bath. Press through a sieve and use as a topping for the shrimp nigiri.

Form the rice into nigiri, top with shrimp, and finish with the kimi-oboro.