When I was growing up my summer started when my mother would allow me to go barefoot. It didn’t matter what the calendar said, only what mama said. It was typically sometime in May, even though I would occasionally throw my shoes off without her knowing. These days summer is more about chores than running around barefoot. My biggest summer chore is mowing. I probably cut more grass than I should, because it generally takes me all day. It’s a dusty, hot job but I enjoy it.
Summer is also about cook-outs with family and friends. I found this Shrimp Sushi Unrolled recipe in the latest edition of Grape, a Publix magazine. I prepared it for a weekend fish fry over the weekend and loved it! The original recipe had a dipping sauce recipe that we didn’t care for. My friends and family preferred the traditional pickled ginger, soy sauce, and wasabi paste.
If you aren’t familiar with sushi, or think you may not like it, give this recipe a try. It doesn’t have raw fish that is common in sushi. Only short grain rices varieties have the sticky texture required to hold the sushi together. Wasabi is also called Japanese horseradish. It’s pungent and spicy so try just a small taste to begin with. Picked ginger is thin slices of ginger preserved in a sweet vinegar marinade. I adore picked ginger! Keep the sushi cook when serving. I placed ice in a baking pan and placed my serving tray on top.
- 3½ c. sushi rice or short grain rice
- 3½ c. water
- 1 tsp. kosher salt
- 3 tbsp. seasoned rice vinegar
- 2 tbsp. sugar
- ¼ c. sesame seeds, toasted
- 2 tbsp. soy sauce
- 1 tbsp. wasabi paste
- 2 medium English cucumbers
- 2 medium carrots, coarsely shredded
- 4 green onions, very thinly sliced
- 48 thin slices avocado
- 48 peeled and deveined cooked small shrimp, chilled
- pickled ginger, for serving
- additional soy sauce, for serving
- additional wasabi paste, for serving
- Place rice in a bowl and cover with cool water. Stir rice and pour off water. Repeat about 3 times until water runs clear. Drain rice and transfer to a medium saucepan. Add the 3½ cups water and salt. Bring rice to a boil over high heat. Reduce heat to low. Cover, and cook for 15 minutes. Remove from heat and let stand 10 minutes.
- In a small saucepan combine rice vinegar and sugar. Cook and stir until sugar is dissolved. Drizzle over rice. Stir until well combined. Allow to cool slightly.
- Line a 15 x 10 x 1-inch baking pan with plastic wrap. Sprinkle an even layer of sesame seeds over plastic wrap. Carefully spoon about half of the rice mixture over sesame seeds. Dip fingers in cold water and press rice down into a firm, even layer.
- In a small bowl gradually stir the 2 tablespoons soy sauce into wasabi paste until well blended. Brush evenly over layer of rice.
- Peel cucumbers. Halve and scoop out soft centers. Slice crosswise into half-moon strips. Arrange cucumbers over rice. Top with carrots and green onions. Spoon remaining rice mixture over vegetables. Press with wet fingers into a firm, even layer. Cover with plastic wrap. Using another pan, press down gently. Chill at least 1 hour or up to 3 hours.
- To serve, remove top plastic wrap and invert onto a cutting board. Remove plastic wrap. Using a sharp knife, cut into 48 squares, wiping and dipping knife in cold water after each cut. Transfer to a platter. Top each sushi square with a slice of avocado and one shrimp. Serve with pickled ginger, additional soy sauce, and additional wasabi paste, if desired.