Sushi Rice Salad

with shrimp and ginger
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Sushi Rice Salad
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
262
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories262 kcal(12 %)
Protein11.9 g(12 %)
Fat6 g(5 %)
Carbohydrates39 g(26 %)

Ingredients

for
4
Ingredients
175 grams
2 tablespoons
2 teaspoons
100 grams
2
2 tablespoons
150 grams
raw Shrimp (unpeeled)
2 tablespoons
pickled Japanese Ginger root
1 generous pinch
Wasabi paste (Very hot Japanese horseradish)
2 tablespoons

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.