Shrimp Sushi

Zaid KhouryChef

Ingredients

• 2 sheets of seaweed (yaki nori)
  2 sheet
• 1 cup of cold water
  1 cup
• 1 tablespoon rice vinegar
  1 tablespoon
• 4 cups of prepared sushi rice
  4 cup
• 2 tablespoons caviar (fish roe)
  2 tablespoon
• 1 teaspoon roasted black sesame
  1 teaspoon
• 1.5 tablespoons wasabi
  1.5 tablespoon
• 65 grams Lebanese cucumber, cut in half
  65 gram
• 200 grams large shrimp
  200 gram
• 4 slices of daikon radish
  4 slice
• 1.5 tablespoons pickled red ginger
  1.5 tablespoon
• 2 tablespoons pickled pink ginger
  2 tablespoon
• 60 ml soy sauce
  60 ml

Steps

1. 1

   Place ½ sheet of seaweed lengthwise on a bamboo mat about 2 cm from the nearest edge. Dip one hand's fingers in a bowl of pickled water and shake off the excess; take a quarter of the rice and spread it gently from left to right to cover the seaweed completely and evenly.

   Required Tools:

   🍳

   Bamboo mat

   🍳

   Medium bowl

   5 min
2. 2

   Top the rice with ¼ of the caviar and sesame, then cover completely with a piece of transparent kitchen paper. Carefully lift the mat; flip it over so the seaweed is facing up; then return the ingredients to the bamboo mat about 2 cm from the edge.

   5 min
3. 3

   Spread a small amount of wasabi in the center of the seaweed, then top with ¼ of the amounts of cucumber, shrimp, pickled daikon, and pickled red ginger, ensuring the filling extends to both ends of the seaweed.

   5 min
4. 4

   Hold the edge of the mat and the kitchen paper with your thumb and index finger; use the remaining fingers to keep the filling in place while rolling the mat tightly towards the far edge, encasing the filling in the rice. Gently press the roll and continue rolling to complete the roll. Unwrap the mat and leave the roll in the kitchen paper.

   5 min
5. 5

   Wipe a sharp knife with a damp cloth and cut the roll in half while it is still in the kitchen paper, then cut each half into quarters to prepare eight pieces, wiping the knife after each cut. Remove the kitchen paper and serve the rolls upside down with the remaining wasabi, pickled pink ginger, and soy sauce.

   Required Tools:

   🍳

   Sharp knife

   5 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags