Shrimp Finger Sushi Recipe

Instructions

1. Thoroughly rinse 1 cup rice in cool water, drain well. Repeat process until water runs clear. Drain well.
2. Place rice in heavy saucepan. Add cold water. Heat to boiling. Reduce heat to low. Cover and simmer 20 minutes or until liquid is absorbed. Do not lift lid during cooking.
3. Remove pan from heat and let stand covered for 10 minutes. Place rice in non metallic bowl; stir in rice vinegar and seasoned rice vinegar.
4. Sprinkle mixture over rice and gently stir with a wooden spoon until rice glistens. Spread rice over the bottom of a large, shallow baking pan.
5. Cover rice with damp towel until needed (up to 3 hours), but do not chill.

6. Remove the head of the shrimp (if applicable). Place a toothpick in the middle of the shrimp longways to prevent the curling of the shrimp during the cooking process.

7. In a medium pot, fill halfway with water, add salt, and boil. Boil shrimp for 3 minutes.

8. Immediately place shrimp in a bowl filled with water and ice to maintain color and texture. Peel shrimp (if applicable) and remove toothpick.

9. With a knife, cut the belly of shrimp lengthwise to butterfly the shrimp. Be careful not to cut all the way through.

10. Place a small amount of wasabi into the inside of each shrimp. With the cooked rice, form small balls and place inside the shrimp. Shape the shrimp around the rice with the tail hanging off the edge.

11. Serve rice side down with pickled ginger and soy sauce.