Food Forum
Vol. 31 No. 1  April 2017

MORE ABOUT JAPANESE COOKING

FUSION RECIPE

SUSHI COCKTAIL

This recipe transforms sushi into individual servings that are perfect as small appetizers. The remaining sushi rice may be enjoyed as salad-style sushi by topping with a variety of greens, other fish and/or meat, served on a platter.

Ingredients

Dried noriDried nori
Appetizer serves 12

113 kcal Protein 9.8 g Fat 5.4 g (per serving)

  • 400 ml / 1 2/3 C japonica rice*
  • 450 ml / 2 C water
  • 1 T sake
Sushi vinegar**
  • 100 ml / 3.5 oz. rice vinegar
  • 1 1/2 T granulated sugar
  • 1/2 t salt
Tomato-soy sauce
  • 2 tomatoes, total 260 g / 9 oz.
  • 1 t granulated sugar
  • 1 t Kikkoman Light Color Soy Sauce
  • 180 g / 6 oz. cooked bay shrimp
  • Lemon juice
  • 4 T mayonnaise
  • 1 t wasabi paste, or more if preferred
  • 2 t Kikkoman Soy Sauce
  • 1 avocado
  • Dried nori seaweed for optional garnish, strips or shredded

Directions

  1. Cook rice. Mix hot cooked rice with 4 T sushi vinegar and then cool.
  2. Peel tomatoes, remove seeds and drain off the juice. Chop roughly, then place in a small pan with the granulated sugar and light color soy sauce. Stir over medium-low heat until its consistency is similar to marinara tomato sauce. Allow to cool.
  3. Mix bay shrimp with lemon juice. Set aside.
  4. In a bowl, mix the mayonnaise, wasabi paste and soy sauce.
  5. Cut avocado in half, remove pit and skin. Cut each half into four lengthwise slices and then into small squares, each 1 cm / 1/2 in. Gently coat completely with the blended mayo-wasabi-soy sauce.
  6. To prevent the sushi rice from sticking to the cocktail glasses, mix 2 T sushi vinegar and 4 T water, and add 1/2 t vinegar-water to the bottom of each glass. Rotate to coat well; discard excess.
  7. To serve, spoon 2 T sushi rice into each cocktail glass.*** Sprinkle dried nori seaweed strips onto the rice, then add avocado mixture and cocktail shrimp, topped finally with a drizzle of tomato-soy sauce.

* The recipe uses only a portion of this rice; however, to cook properly, this quantity of rice is necessary.
** The sushi vinegar in this recipe is lighter and milder than usual sushi vinegar.
*** Adjust amount of rice according to size of serving ware.

Recipe by Michiko Yamamoto

1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml