Served at Cathy and Susan’s Dinner Club in Victoria by Jane McCannel in summer 2008.
1 cup sushi rice
1 ½ cups water
2 tbsp (25 ml) rice wine vinegar
½ tsp (2 ml) sugar
1 tsp (5 ml) salt
1 ripe avocado
2 tbsp (25 ml) sour cream
1 lime juiced
Salt to taste
2 cups (500 ml) cooked baby shrimp
1 tsp (5 ml) grated ginger
¼ cup (50 ml) grated ginger
¼ cup (50 ml) red onion finely diced
¼ cup (50 ml) red pepper finely diced
¼ cup (50 ml) yellow pepper finely diced
1 tbsp (15 ml) chopped coriander
1 lime juiced
1 tsp (5 ml) sesame oil
Garnish
1 sheet of Nori, if desired
6 cooked shrimp
Place rice in strainer and rinse rice until the water comes clean. Place rice and water in a medium pot and place on high heat. Place a lid on the pot and when liquid comes to a boil turn down to a simmer. Simmer until all the water is absorbed, about 15 minutes. Remove pot from the heat and let stand 10 minutes, covered. Place rice in a bowl and add the rice wine vinegar, sugar and salt.
Peel avocado and remove pit. Either mash or puree with a food processor. Stir in the sour cream and squeeze in some lime juice. Season with salt
Roughly chop the shrimp. In a small bowl combine shrimp, ginger, red onion, red pepper, yellow pepper, coriander, lime juice and sesame oil. Mix to combine
Into 6 clear glasses, place 1 tbsp of the shrimp mixture, followed by a layer of the avocado mouse followed by a layer of the sushi rice. Continue until all the ingredients are used up, preferably with the shrimp as a last layer. Top each with a few pieces of julienned nori and a large shrimp.
Serves 6
1 cup sushi rice
1 ½ cups water
2 tbsp (25 ml) rice wine vinegar
½ tsp (2 ml) sugar
1 tsp (5 ml) salt
1 ripe avocado
2 tbsp (25 ml) sour cream
1 lime juiced
Salt to taste
2 cups (500 ml) cooked baby shrimp
1 tsp (5 ml) grated ginger
¼ cup (50 ml) grated ginger
¼ cup (50 ml) red onion finely diced
¼ cup (50 ml) red pepper finely diced
¼ cup (50 ml) yellow pepper finely diced
1 tbsp (15 ml) chopped coriander
1 lime juiced
1 tsp (5 ml) sesame oil
Garnish
1 sheet of Nori, if desired
6 cooked shrimp
Place rice in strainer and rinse rice until the water comes clean. Place rice and water in a medium pot and place on high heat. Place a lid on the pot and when liquid comes to a boil turn down to a simmer. Simmer until all the water is absorbed, about 15 minutes. Remove pot from the heat and let stand 10 minutes, covered. Place rice in a bowl and add the rice wine vinegar, sugar and salt.
Peel avocado and remove pit. Either mash or puree with a food processor. Stir in the sour cream and squeeze in some lime juice. Season with salt
Roughly chop the shrimp. In a small bowl combine shrimp, ginger, red onion, red pepper, yellow pepper, coriander, lime juice and sesame oil. Mix to combine
Into 6 clear glasses, place 1 tbsp of the shrimp mixture, followed by a layer of the avocado mouse followed by a layer of the sushi rice. Continue until all the ingredients are used up, preferably with the shrimp as a last layer. Top each with a few pieces of julienned nori and a large shrimp.
Serves 6
