Amaebi vs Ebi: what's the difference?
Amaebi vs Ebi: how these sushi neta differ in species, taste, texture, season, sustainability and mercury — a side-by-side guide.
| Attribute | Amaebi | Ebi |
|---|---|---|
| Japanese | 甘海老 アマエビ · amaebi | 海老 エビ · ebi |
| Species | Pandalus eous | Marsupenaeus japonicus |
| Texture | soft, slippery | firm, snappy |
| Richness | ●●●○○ | ●●○○○ |
| Oiliness | ●●○○○ | ●○○○○ |
| Peak season | Dec, Jan, Feb | — |
| Sustainability | varies | varies |
| Mercury (ppm) | — | — |
| Price | $$ | $ |
| Beginner-friendly | Yes | Yes |
At a glance
甘海老 amaebi
Amaebi
Amaebi is raw 'sweet shrimp' — served uncooked for a soft, slippery, almost creamy texture and a pronounced sweetness. The heads are often grilled and served alongside.
海老 ebiEbi
Ebi is the butterflied, cooked shrimp draped over nigiri — sweet, firm and snappy, and one of the most beginner-friendly things on the menu.