Sushi Rice Salad
with shrimp and ginger
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
262
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 262 kcal | (12 %) | ||
| Protein | 11.9 g | (12 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 39 g | (26 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 175 grams Sushi rice
- salt
- 2 tablespoons Rice vinegar
- 2 teaspoons sugar
- 100 grams Snow peas
- 2 carrots
- 2 tablespoons vegetable oil
- 150 grams raw shrimp (unpeeled)
- 2 tablespoons pickled Japanese ginger
- 1 generous pinch Wasabi paste (Very hot Japanese horseradish)
- 2 tablespoons Vinegar
Preparation steps
1.
Cook the rice in 350ml (approximately 1 1/2 cups) boiling water for 20 minutes. Cover, remove from heat and let steam for 15 minutes. Let cool. Add 1 teaspoon salt, the rice vinegar and sugar to the cooled rice.
2.
Rinse the snow peas and finely chop. Rinse and peel the carrot and cut into thin slices. Heat 2 teaspoons of oil and cook the shrimp for 2-3 minutes. Cut the ginger finely. Place the rice in a bowl. Mix the shrimp, snow peas, carrots and ginger together and place on the rice.
3.
Mix the remaining oil with the wasabi, vinegar and salt and drizzle over the salad.
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