あまえび | Pink Shrimp
Type: Kai
Season: Summer

Though ama-ebi are typically consumed raw, this Neta is a good example of why it sometimes helps to let fresh-killed fish/shellfish sit and gather flavour rather than eat immediately. In North America, I see it more frequently as an Otsumami (appetizer) than I as nigiri. Regardless of how it’s served however, identifying the visual difference between Ama-ebi and Botan-ebi is the stuff of nightmares.

Sushi Tadokoro (bottom right)
Mini Sushi Bar (chopped)
Takeda is even better than I remember
A visit to LA's most popular sushiya
Not every Miami sushiya is touristy