Sweet Shrimp Sushi
Sweet shrimp carry delicious eggs in early spring when they're in season. Top on bite-sized sushi balls and arrange on a plate to resemble Japanese plum blossoms for a bright, stunning dish!
Photographed by Yoshikatsu Saeki
Calorie count is per piece.
Excludes time needed to soak the rice in water.
Ingredients (Makes 20 pieces)
- 400 ml rice
- 400 ml water
- 1 piece konbu kelp (10 cm x 10 cm)
- 20 sweet shrimp (for sashimi; heads on)
- 4 tbsp ginger (minced)
- 50 ml rice vinegar
- 1/2 tbsp sugar
- 1/2 tbsp salt
- Wasabi (grated), as needed
Rinse the rice and place in a pot with the water, then let soak for one hour. Add the piece of konbu kelp, cover the pot, and place over high heat. As soon as it comes to a simmer, remove the konbu kelp.
Reduce the heat to low and cook for 10 minutes. Turn off the heat and let the rice steam for 9 minutes, then transfer to a handai sushi tub.
Mix together the ingredients for the [Seasoned vinegar], then use a spatula to let it drizzle down evenly over the rice. Hold the spatula flat and mix the rice using a cutting motion while fanning the rice to cool it down. Mix in the minced ginger, then gently shape the rice into 20 bite-sized balls.
Briefly rinse the sweet shrimp in ice water, then remove the heads and shells. Reserve the shrimp eggs to use as garnish. Place on a tray lined with paper towels to drain excess moisture.
Place one shrimp on top of each rice ball, then garnish with eggs on top. Serve with grated wasabi on the side.
Handai (sushi tub): A round, steep-walled tub for preparing sushi rice.