Grilled Shrimp Sushi Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Large shrimp12 (Extra Large)
 Short grain rice1⁄2 Pound, washed, drained well
 Dry white wine1 Tablespoon
 Rice vinegar2 Tablespoon
 Sugar2 Teaspoon
 Salt1⁄2 Teaspoon
 Lightly toasted sesame seeds2 Teaspoon
 Pickled ginger1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1203 Calories from Fat 91

% Daily Value*

Total Fat 11 g16.3%

Saturated Fat 1.9 g9.3%

Trans Fat 0 g

Cholesterol 401.3 mg

Sodium 1441.5 mg60.1%

Total Carbohydrates 196 g65.2%

Dietary Fiber 7.7 g31%

Sugars 10.1 g

Protein 70 g140.1%

Vitamin A 9.5% Vitamin C 8.8%

Calcium 24.5% Iron 97.1%

*Based on a 2000 Calorie diet

Directions

Devein and butterfly shrimp, then wash and pat dry.
Put rice in saucepan, cover with water.
Bring to a boil, reduce heat to simmer, cover, and continue cooking for 15 minutes.
Meanwhile, heat wine, vinegar, sugar, and salt in small pan.
Bring to a boil.
Remove from heat and allow to cool.
When rice is cooked, remove from heat and let cool for 15 minutes.
Spoon rice into a bowl, sprinkle with vinegar mixture, and mix well.
Form rice into oval patties the size of the shrimp and set on a platter.
Preheat stovetop grill.
Grill shrimp cut side down over medium-high heat.
Turn shrimp over and grill only until done.
Do not overcook.
Shrimp is done when it turns opaque.
To assemble sushi, place a shrimp on each rice patty and sprinkle with sesame seeds.
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