Cooked Shrimp Sushi2014-04-18
- Servings : 5
- Prep Time : 10m
- Cook Time : 35m
- Ready In : 45m
Cooked shrimp sushi.Very popular and tasty Japanese appetizer.
- 10 large raw shrimp,heads removed
- 1 tablespoon sake
- 1/2 teaspoon salt
- 1 tablespoon rice vinegar
- 2 cups freshly cooked sushi rice
- wasabi paste
- Japanese soy sauce
- pickled ginger,to serve
Insert a thin wooden skewer along the underside of each shrimp to prevent it from curling as it cooks. Cover a large pan with 1-inch(2.5 cm) of fresh water. Add the sake,salt and bring to a boil.Add the skewered shrimps and simmer for 2 minutes,or until they turn pink.
Drain cooked shrimp,set aside and let cool completely. Peel each shrimp,then cut along the back of the body and scrape out the intestinal thread.
Deepen the incision and carefully open the shrimp into a flat butterfly-shape. Sprinkle with rice vinegar and refrigerate.
Wet a finger sushi mold. Fill each section with sushi rice ,working the rice into the corners. Press down with the lid,then remove it,and turn blocks out onto chopping board. Repeat so that you have 10 sushi blocks.
Shape the rice by hand. Take a golf-ball amount of sushi rice in the palm of one hand,then press it into an oblong,using your palm and the fingers of your other hand. The block should be 2-inches(5 cm) long and 3/4 - inches(2 cm) wide.
Repeat to make 10 blocks and place on a chopping board. Dab a little wasabi paste in the center of each sushi rice block,then lay a butterflied shrimp on top. Serve shrimp sushi with soy sauce,pickled ginger and extra wasabi paste.
Average Member Rating
(5 / 5)
1 people rated this recipe