I like sushi. She Who Must Be Obeyed calls it bait. Sigh. Her objection is the raw fish.
I thought about it for awhile and decided that the soy and wasabi that are served with sushi are my favourite parts. So, if I made something that She Who Must Be Obeyed didn’t consider bait I might be able to incorporate those flavours and get something we would both like.
I will start off by saying this isn’t close to sushi. It is just a nice appetizer with some of the flavours served with sushi. It does call for wasabi paste which is a Japanese horseradish paste you can find in the Asian section of the supermarket.
I started by melting 15 ml (1 tablespoon) of butter in a saute pan over medium high heat until it is foaming heavily. I put 12 reasonably large shrimp in the pan and sprinkled it with 3 ml (1/2 teaspoon) of garlic powder and 3 ml (1/2 teaspoon) of onion powder. Cook it for 1 to 2 minutes until just starting to firm on the one side. Flip and cook for 1 to 2 minutes until just pink. Remove from heat and let cool.
I put 375 ml (1 1/2 cups) cold cooked rice in a bowl and added 75 ml (1/3 cup) soy sauce, 25 ml (2 tablespoons) hoisin sauce and 5 ml (1 teaspoon) wasabi paste. I mixed to coat the rice. Make sure you mix well. Hitting a glob of pure wasabi paste will clear your sinus.
Spread half the rice mixture on a 10 inch tortilla. Put a green onion across the bottom. Cut 6 of the shrimp in half so they will lie straighter. Put the shrimp in two lines about an inch apart either side of the middle of the tortilla.
Roll the tortilla around the green onion into a tight roll.
Put the roll on a sheet of plastic wrap and pull it around the roll tightly.
Repeat this process with the second tortilla and the remaining ingredients.
Put the rolls in the fridge for at least two hours to set up.
Just before serving, cut the rolls into 1 inch slices, discarding the ends.
The finished product!
OK, I did it. She Who Must Be Obeyed approved! There is a nice heat from the wasabi, a saltiness from the soy, some sweet from the Hoisin sauce and the shrimp was a nice counterpoint to the heat. Maybe this will be a gateway for her to try sushi?
The Old Fat Guy
- 15 ml (1 tablespoon) butter
- 12 large shrimp
- 3 ml (1/2 teaspoon) garlic powder
- 3 ml (1/2 teaspoon) onion powder
- 375 ml (1 1/2 cup) cold cooked rice
- 75 ml (1/3 cup) soy sauce
- 25 ml (2 tablespoons) hoisin sauce
- 5 ml (1 teaspoon) wasabi paste
- 2 green onions
- 2 ten inch tortillas
- Melt the butter over medium high heat in a saute pan until the butter is foaming heavily.
- Put the shrimp in and sprinkle with the garlic and onion powder. Cook just until firming and getting some pink colour and flip. Cook until just pink through. Two to four minutes total.
- Remove the shrimp and let cool.
- Mix the rice, soy sauce, hoisin sauce and wasabi thoroughly.
- Spread 1/2 the rice mixture on a tortilla.
- Put a green onion across the bottom of the tortilla.
- Cut 6 of the shrimp in half so they can be laid straighter.
- Line the shrimp up in two lines an inch apart on the centre of the tortilla parallel to the green onion.
- Roll the tortilla around the green onion to make a tight roll.
- Put the roll on a sheet of plastic wrap and pull it tight around the roll.
- Repeat with the remaining ingredients.
- Put the rolls in the fridge for at least 2 hours to set up.
- Unwrap and slice into 1 inch thick slices just before serving.