I. Japanese Rice
4. Petit Sushi Plate
(Kozara-zushi)
Today's Recipe
I. Japanese Rice
4. Petit Sushi Plate
(Kozara-zushi)
| This is a home-style sushi that is so easy to make for everyone. Neither
special hard technique nor special ingredients are necessary. You could
use whatever you would like. 4 servings 4 shrimp, deveined Pinch of salt 2 tablespoons Japanese saké 2 teaspoons sugar Pinch of salt 3 tablespoons rice vinegar 1 tablespoon Japanese saké 4 leaves of maroon or bronze leaf lettuce 3 cups sushi rice (see the recipe for Sushi Rice) 4 slices smoked salmon 6 tablespoons salted salmon roe 4 tablespoons green sprouts, such as daikon（Japanese radish）, mustard, or broccoli Grated wasabi horseradish, fresh or from the tube |
| 1. | Give 1-2 scores to the muscle of the shrimp on its leg side to make it straight when cooked. |
| 2. | Place the shrimp in a small pan. Sprinkle the pinch of salt and 2 tablespoons saké over the shrimp. Cover the pan and cook over high heat for 1-2 minutes or until the shrimp are red and cooked through. Shell the shrimp leaving the tails intact. Score the backsides of the shrimp to make it flat. |
| 3. | In a mixing bowl, combine 2 teaspoons sugar, a pinch of salt, 3 tablespoons
rice vinegar, and 1 tablespoon saké. Mix to dissolve the sugar and salt.
Add the shrimp and marinate for 10 minutes. |
| 4. | Place a leaf of lettuce on each individual serving plate. Then place 1/4 portion of the sushi rice. Arrange the shrimp, smoked salmon slice, 1+1/2 tablespoons salmon roe on top of the rice Garnish with the sprouts. Serve with the grated wasabi. |
