Yield: 4 Servings
Measure | Ingredient |
---|---|
1 cup | Sake' |
10 \N | Whole shiso leaves |
20 mediums | Shrimp; peeled and deveined |
½ cup | Sushi Rice |
4 tablespoons | Low-sodium soy sauce |
4 teaspoons | Prepared wasabi paste |
1½ cup | Short or medium-grain rice |
3 tablespoons | Rice vinegar |
1 tablespoon | Sugar |
1½ teaspoon | Kosher salt |
1 pounds | Mizuna or other mild spicy green such as; baby kale or arugula |
\N \N | Kosher salt and freshly ground pepper |
SUSHI RICE
STEAMED MIZUNA
1. 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.
2. 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 1½ 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 ½ 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" <catspaw@...> on Feb 15, 1998