| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dinner: ent, Dinner: sid | 4 | Servings | |
INGREDIENTS
| 1 | c | Sake' |
| 10 | Whole shiso leaves | |
| 20 | Shrimp, peeled and deveined | |
| 1/2 | c | Sushi Rice |
| 4 | T | Low-sodium soy sauce |
| 4 | t | Prepared wasabi paste |
| 1 1/2 | c | Short or medium-grain rice |
| 3 | T | Rice vinegar |
| 1 | T | Sugar |
| 1 1/2 | t | Kosher salt |
| 1 | lb | Mizuna or other mild spicy |
| green such as baby kale | ||
| or | ||
| arugula | ||
| Kosher salt and freshly | ||
| ground pepper |
INSTRUCTIONS
In a large saucepan, combine the sake with 1 cup of water and 2 shiso leaves, and bring to a boil. Reduce the heat, and simmer. Add the shrimp, and poach until light pink and the tails are curled, 3 to 5 minutes. For each serving, spread 2 tablespoons sushi rice in a rectangle. Lay 2 shiso leaves on top, and arrange 5 shrimp, tail end up, on the shiso leaves. Serve with 1 tablespoon soy sauce and 1 teaspoon wasabi paste. Sushi Rice: 1. Place the rice in a bowl, and gently rinse with cold water three to four times. Transfer to a strainer, and let rest about 20 minutes. 2. Heat the vinegar, sugar, and salt in a nonreactive pan over medium heat, stirring until the sugar and salt are dissolved. Set aside. 3. Place the rice and 1 1/2 cups of water in a saucepan. Simmer, cover, and cook over very low heat until the rice is tender and the water evaporates, about 20 minutes. Transfer the rice to a bowl, and toss with the vinegar mixture. 4. For each serving, spoon a 1/2 cup of rice into a small cylindrical container lined with plastic wrap. Turn the rice onto a plate, remove the wrap, and smooth the rice. Mizuna: In a large pot over high heat, bring 2 cups of water to a boil. Place the mizuna in a steamer basket, place in the pot, cover, and steam until wilted, about 3 minutes. Drain and squeeze out excess water. Add salt and pepper, mold into twelve squares, and divide among four plates. Serving Ideas : Green Tea Ice Cream in cedar sak boxes Recipe by: Martha Stewart Posted to recipelu-digest by "Valerie Whittle" <[email protected]> on Feb 15, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 299
Calories From Fat: 20
Total Fat: 2.6g
Cholesterol: 37.8mg
Sodium: 1479.7mg
Potassium: 149.5mg
Carbohydrates: 69.7g
Fiber: 4.7g
Sugar: 3.4g
Protein: 9.5g