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Grilled Shrimp Sushi

Grill.em's picture
Ingredients
  Large shrimp 12 (Extra Large)
  Short grain rice 1⁄2 Pound, washed, drained well
  Dry white wine 1 Tablespoon
  Rice vinegar 2 Tablespoon
  Sugar 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Lightly toasted sesame seeds 2 Teaspoon
  Pickled ginger 1 Teaspoon
Directions

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.

Recipe Summary

Cuisine: 
Japanese
Course: 
Appetizer
Method: 
Grilling
Ingredient: 
Shrimp

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