Rinse 1 cup short-grain rice until the water is mostly clear. Cook with the recommended amount of water, typically about 1¼ cups, for 15 minutes covered or as directed by the package. Rest covered 10 minutes.

Mix rice vinegar, sugar, and salt; fold gently into hot cooked rice. Cool until comfortable to handle without leaving at room temperature for an extended period.

For straighter shrimp, insert bamboo skewers lengthwise before cooking. Simmer shrimp in water until fully cooked, firm, pearly and opaque, usually about 2–4 minutes depending on size. Remove every skewer.

Peel and devein if necessary, then slice along the underside of each cooked shrimp without cutting all the way through. Open gently like a book and pat dry.

With clean, slightly damp hands, shape around 2 tablespoons of seasoned rice into a small loose oval. Repeat for 16 pieces.

Place one butterflied cooked shrimp over each rice oval and press gently to attach. Add thin nori strips if you like.

Offer with soy sauce or tamari, pickled ginger, and optional wasabi. Keep cooked shrimp cold until assembling and refrigerate leftovers promptly.