INGREDIENTS

INSTRUCTIONS

1997    
Skewer the shrimp on the underside from head to tail with toothpicks
to prevent curling.  Cook for 3 minutes in lightly salted boiling
water, then transfer to ice water.  When cool, remove the skewers and
shell. Slit the underside of the shrimp open and cut through almost  to
the top but not completely to remove the dark vein.  (In other  words,
butterfly the shrimp.) Moisten your hands with hand vinegar (a  mixture
of 1 cup water and 2 tablespoon vinegar). Take a small amount  of the
sushi rice (about 1 1/2 rounded tablespoons) and cradle it in  your
right hand at the base of your fingers.  Crimp to form a  rectanglular
block about 2-2 1/2 inches long with rounded edges and  sides. Scoop up
a very small amount of Wasabe horseradish with the  tip of your finger
and spread it on the inside of the shrimp. Place  the shaped rice on
top of the Wasabe and press gently with the index  and middle fingers.
Press in the sides, top, and bottom of the sushi,  turning as necessary
to hold its shape. Place on a platter shrimp  side up and serve.
Recipe by: Practical Japanese Cooking (Author: Shizuo Tsuji) Posted to
MC-Recipe Digest V1 #584 by "Elis" <eliskoh@sj.bigger.net> on Apr 21,

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Nutrition (calculated from recipe ingredients)
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Calories: 50
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 88.2mg
Sodium: 687.3mg
Potassium: 79.3mg
Carbohydrates: <1g
Fiber: 0g
Sugar: 0g
Protein: 9.5g