Pressed Shrimp Sushi Recipe

From Dorothy McNett's Recipe Book.

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See Also: Rice

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Pressed Shrimp Sushi

use a loaf dish as a mold

2 cups prepared Sushi Rice (see recipe)
8-10 shrimp or prawns
1 teaspoon best quality soy sauce or Tamari
1/2 long thin cucumber
1 sheet nori seaweed
2-3 teaspoons black sesame seeds
wasabi for garnish

Find a glass or ceramic loaf dish, about 4 by 7 inches in size. Line it with plastic wrap. Peel and devein the shrimp, and slice in half lengthwise. Place in a small bowl and splash with about 1 teaspoon soy sauce. Microwave 30 seconds, stir. Microwave another 30 seconds or so until they turn pink. Set aside to cool. Very thinly slice the cucumber to fit crosswise in the selected loaf pan. Now arrange the shrimp in the loaf pan. Spread half of the sushi rice over and flatten out with a wet spoon. Place cucumber slices on rice and sprinkle with sesame seeds. Cover with nori. Spread remaining rice on top. Cover with plastic wrap and press down tightly. Refrigerate about 1 hour. Turn over onto a plate, remove plastic wrap, and serve with wasabi. Garnish with fresh vegetables.

Recipe created 2001-02-27.

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