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 (Appetizer serves 12)
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400 ml / 1 2/3 C japonica rice*1
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450 ml / 2 C water
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1 T sake
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100 ml / 3.5 oz. rice vinegar
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1 1/2 T granulated sugar
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1/2 t salt
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2 tomatoes, total 260 g / 9 oz.
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1 t granulated sugar
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1 t Kikkoman Light Color Soy Sauce
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180 g / 6 oz. cooked bay shrimp
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Lemon juice
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4 T mayonnaise
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1 t wasabi paste, or more if preferred
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2 t Kikkoman Soy Sauce
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1 avocado
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Dried nori seaweed for optional garnish, strips or shredded
- *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml
Directions
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1
Cook rice. Mix hot cooked rice with 4 T sushi vinegar and then cool.
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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.
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3
Mix bay shrimp with lemon juice. Set aside.
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4
In a bowl, mix the mayonnaise, wasabi paste and soy sauce.
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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.
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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.
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7
To serve, spoon 2 T sushi rice into each cocktail glass.*3 Sprinkle dried nori seaweed strips onto the rice, then add avocado mixture and cocktail shrimp, topped finally with a drizzle of tomato-soy sauce.
- *1The recipe uses only a portion of this rice; however, to cook properly, this quantity of rice is necessary.
- *2The sushi vinegar in this recipe is lighter and milder than usual sushi vinegar.
- *3Adjust amount of rice according to size of serving ware.
Recipe by Michiko Yamamoto
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