Kuruma ebi (車海老), often translated as tiger prawn, is one of the most highly regarded prawn varieties in Edomae sushi, valued for its firm texture, sweetness, and clean finish. Known in Vietnamese as tôm he sọc vằn or tôm hổ, it is distinguished by its striped shell and a meat structure that is firmer and more elastic than many other prawns used in sushi.
Unlike prawns that are served fully raw, kuruma ebi is often treated with a very brief application of heat to bring out its natural sweetness and refine its texture. At SABI Sky Omakase in Ho Chi Minh City, the prawn is lightly blanched for around 20 seconds — just enough for the surface to set, while the interior remains succulent, resilient, and close to its original state.
That short interval creates a noticeable shift in the way the ingredient is perceived. The sweetness becomes brighter, the flesh tightens slightly, and the overall impression feels cleaner, more focused, and more luminous on the palate. In omakase sushi, kuruma ebi is valued for how temperature and timing are used with restraint — just enough to reveal the ingredient more clearly, without taking it away from its natural character.
Unlike prawns that are served fully raw, kuruma ebi is often treated with a very brief application of heat to bring out its natural sweetness and refine its texture. At SABI Sky Omakase in Ho Chi Minh City, the prawn is lightly blanched for around 20 seconds — just enough for the surface to set, while the interior remains succulent, resilient, and close to its original state.
That short interval creates a noticeable shift in the way the ingredient is perceived. The sweetness becomes brighter, the flesh tightens slightly, and the overall impression feels cleaner, more focused, and more luminous on the palate. In omakase sushi, kuruma ebi is valued for how temperature and timing are used with restraint — just enough to reveal the ingredient more clearly, without taking it away from its natural character.
At SABI, the kuruma ebi nigiri is finished with 12-year caviar as a topping. The caviar brings a delicate salinity and a subtle added depth, creating just enough contrast against the transparent sweetness of the prawn while extending the finish in a more refined direction. A garnish of elderflower keeps the composition light, restrained, and seasonal in character.
What makes this nigiri memorable lies in the harmony of its smaller details — the sweetness of the prawn, the texture shaped by blanching, and the gentle salinity of the caviar above. Together, they create something bright, smooth, and quietly refined.
What makes this nigiri memorable lies in the harmony of its smaller details — the sweetness of the prawn, the texture shaped by blanching, and the gentle salinity of the caviar above. Together, they create something bright, smooth, and quietly refined.