smashed shrimp with rice balls

It is not possible to make proper ebi sushi using pre-deveined easy-peal shrimp due to the cut along the back of each shrimp. In order to have the shrimp lay flatly on the rice ball it must be cut and deveined from the bottom. That keeps the back of the shrimp intact for presentation and cuts through the connecting fibers that allow the live shrimp to curl and to flip its tail. Therefore this looks a mess but is no less delicious. This is a big deal for Japanese sushi makers so this whole thing would be flatly rejected.

The rice is prepared the usual way. Rinsed short-grain white rice in 1 + 1/2 X the amount of water. This ratio depends on the size pot. Look for approximately 1 inch water above the rice. Brought to boil, covered, turned to low and cooked for 25 minutes. Without removing the lid, never checking on progress, the heat is cut off while the rice continues to steam an additional 10 minutes. Basically, steamed for 35 minutes. The last ten minutes with no heat, and never uncovered until 35 minutes is completed. This water contains sugar and vinegar in equal portions, so a sweet and sour enhancement going on. This rice has whole mustard seed and chile flakes for additional flavor. Real sushi will have sugar dissolved in heated rice-vinegar separately and poured over cooked rice and stirred with wooden paddles as it is fanned to cool so that each granule is coated with a sticky syrup and tinged with a faint golden hue.

The water to cook the shrimp never boiled. The highest water temperature was 180℉ / 82℃. Removed from the pot the moment the interior of the shrimp turned from glossy translucent to opaque white and the shells turned completely pink. The shrimp dumped in ice water to cool them instantly. 

Wasabi, mustard, and horseradish all belong to the same group. American wasabi uses horseradish dyed green. The sauce is: 

soy sauce
yellow mustard powder
prepared horseradish

I do have real wasabi in powder form on hand but I didn't feel like using it. The difference is only slight. It is actually a bit milder. Anything can be added, grated ginger, grated garlic, would enhance the sauce nicely.

No comments:

Blog Archive