Grilled Shrimp Sushi
|Large shrimp||12 (Extra Large)|
|Short grain rice||1⁄2 Pound, washed, drained well|
|Dry white wine||1 Tablespoon|
|Rice vinegar||2 Tablespoon|
|Lightly toasted sesame seeds||2 Teaspoon|
|Pickled ginger||1 Teaspoon|
Devein and butterfly shrimp, then wash and pat dry.
Put rice in saucepan, cover with water.
Bring to a boil, reduce heat to simmer, cover, and continue cooking for 15 minutes.
Meanwhile, heat wine, vinegar, sugar, and salt in small pan.
Bring to a boil.
Remove from heat and allow to cool.
When rice is cooked, remove from heat and let cool for 15 minutes.
Spoon rice into a bowl, sprinkle with vinegar mixture, and mix well.
Form rice into oval patties the size of the shrimp and set on a platter.
Preheat stovetop grill.
Grill shrimp cut side down over medium-high heat.
Turn shrimp over and grill only until done.
Do not overcook.
Shrimp is done when it turns opaque.
To assemble sushi, place a shrimp on each rice patty and sprinkle with sesame seeds.