|Shrimp||8 (About 2 1/2 Inches (6 1/2 Cm) Without Head)|
|Rice vinegar||4 1⁄2 Tablespoon|
1. Shrimp: Shell and devein shrimp, leaving tail and shell segment closest to tail intact. Straighten shrimp by inserting a toothpick through the length of shrimp from tail end. Place in a saucepan, sprinkle with salt, and barely cover with water. Boil until shrimp turn pink (2-3 minutes). Drain. Remove toothpicks. Cut underside of shrimp lengthwise from tip to tail, so that 2 halves of shrimp fan out and lay flat. Soak in 3 Tbsps rice vinegar mixed with 2 to 2 2 1/2 Tbsps sugar for about 10 minutes.
2. Egg: In a saucepan combine eggs, egg yolk, 1/8 tsp salt, and 1 1/2 Tbsps sugar. Stir constantly over medium-high heat until egg is soft scrambled. Add 1 1/2 Tbsps rice vinegar and continue cooking and stirring until egg is firmly cooked but not hard. Remove from heat. Force through a fine sieve or whir in food processor (or blender) until it reaches a smooth consistency (3-4 seconds; slightly longer, if using blender).
3. Divide egg into 8 portions. To shape, place 1 portion in your hand and squeeze gently by closing your hand shut. Smooth any rough edges with index and middle fingers of other hand, while holding egg in cupped hand. Place shrimp on egg, cut side down.
4. Serve 2 pieces sushi per person on small dessert plates or arrange all pieces on a single plate radiating out from the center with tails pointing outward.