Sushi Shrimp

Sushi Shrimp

This is a standard piece of sushi that can be found almost anywhere these days. Now you can make this at home.

Ingredients

1 sheet nori
2 Tbsp mirin (sweet sake)
454gm (1 lb) short grained rice
1/4 cup Rice Vinegar (or Namida® Wasabi Infused Vinegar)
2 tsp Namida® Wasabi paste made from Namida® 100% Pure Wasabi Powder, to taste for the sushi plus additional as an accompaniment if desired
2 Tbsp Sugar
2 tsp salt
24 large cooked Shrimp
soy sauce as an accompaniment
pickled ginger as an accompaniment if desired

Method

1. Wash rice; drain 30 minutes; cook.
2. Heat mirin, rice vinegar, sugar, and salt until boiling.
3. Cool.
4. Remove rice from heat and leave 10 minutes.
5. Turn into large shallow dish; pour vinegar dressing over.
6. Mix gently until rice is at room temperature.
7. Shape rice into neat ovals.
8. Peel cooked shrimps leaving tails.
9. Split down the underside, not all the way through and flatten.
10. Use Namida® wasabi paste straight from the jar.
11. Dab small amount onto rice ovals: top with shrimp.
12. Wrap a thin strip of nori around each oval.
13. Serve with Namida® wasabi paste, soy sauce, and pickled ginger.

Makes 24 pieces