A fusion twist on sushi, combining the flavors of shrimp and scallion stir-fry with traditional sushi rice and nori sheets.
Ingredients: 200g sushi rice. 250ml water. 150g shrimp, peeled and deveined. 2 scallions, thinly sliced. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 teaspoon sugar. Nori sheets.
Instructions: Follow the directions on the package to cook sushi rice with water. Put sesame oil in a pan and heat it over medium-low heat. It will take about two to three minutes of stir-frying after adding the shrimp until they are pink and cooked all the way through. Sugar, soy sauce, and rice vinegar should be added. Mix the food again for one to two minutes. Make a border at the top of the cooked sushi rice that you spread out on the nori sheets. Spread the shrimp and scallion mix out over the rice so it covers it all. Seal the edge of the sushi with a little water and roll it up tight. Cut into pieces that are easy to eat. Put it on the plate with pickled ginger and soy sauce.
Prep Time: 15 minutes
Cook Time: 10 minutes
Shamrock Arts Celebration
