1. In a large saucepan, combine the sake with 1 cup of water and 2 shiso leaves, and bring to a boil. Reduce the heat, and simmer. Add the shrimp, and poach until light pink and the tails are curled, 3 to 5 minutes. 2. For each serving, spread 2 tablespoons sushi rice in a rectangle. Lay 2 shiso leaves on top, and arrange 5 shrimp, tail end up, on the shiso leaves. Serve with 1 tablespoon soy sauce and 1 teaspoon wasabi paste. Sushi Rice: 1. Place the rice in a bowl, and gently rinse with cold water three to four times. Transfer to a strainer, and let rest about 20 minutes. 2. Heat the vinegar, sugar, and salt in a nonreactive pan over medium heat, stirring until the sugar and salt are dissolved. Set aside. 3. Place the rice and 1 1/2 cups of water in a saucepan. Simmer, cover, and cook over very low heat until the rice is tender and the water evaporates, about 20 minutes. Transfer the rice to a bowl, and toss with the vinegar mixture. 4. For each serving, spoon a 1/2 cup of rice into a small cylindrical container lined with plastic wrap. Turn the rice onto a plate, remove the wrap, and smooth the rice. Mizuna: In a large pot over high heat, bring 2 cups of water to a boil. Place the mizuna in a steamer basket, place in the pot, cover, and steam until wilted, about 3 minutes. Drain and squeeze out excess water. Add salt and pepper, mold into twelve squares, and divide among four plates. Serving Ideas : Green Tea Ice Cream in cedar sak? boxes Recipe by: Martha Stewart Posted to recipelu-digest by "Valerie Whittle"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (264g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 942.1mg||32 %|
|Potassium 48.4mg||1 %|
|Total Carbohydrate 19.3g||6 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 18.9g|
|Protein 1.5g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 85
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