Sushi For Dummies
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Shrimp finger sushi is a beloved sushi bar staple. The process for making shrimp finger sushi isn’t difficult, and the sushi looks (and tastes!) amazing.

Shrimp Finger Sushi

Special sushi tools: 6- to 8-inch bamboo skewers

Preparation time: 15 minutes

Cooking time: 3 minutes

Yield: 8 finger sushi

1 cup prepared sushi rice

8 jumbo shrimp (3/4 ounce each), in their shells

1/2 teaspoon wasabi paste, or to taste

Soy sauce

Pickled ginger

  1. Hand-shape a bite-size portion of sushi rice into a little oval.

  2. Press the bottom side of the sushi rice ball crosswise with your thumb.

    You want to give it a slight humped look.

  3. Repeat Steps 1 and 2 to create a total of 8 finger sushi.

    Set aside, covered, in a cool place.

  4. Bring a pot of salted water to a boil.

  5. Run a bamboo skewer through each shrimp from the head to the tail end, coming in just under the bottom shell.

  6. Cook them in the boiling salted water for about 3 minutes, just until cooked through.

  7. Immediately plunge them into ice water to stop the cooking.

  8. Drain and dry the shrimp.

  9. Twist the skewers out of the shrimp and peel off the shells.

  10. Butterfly each shrimp, starting from the tail toward the head.

  11. Dab wasabi paste on the top of the rice balls.

  12. Drape a butterflied shrimp over the top of each sushi rice ball.

  13. Lay a damp paper towel over the shrimp, gently pressing the shrimp and rice ball together, then remove the paper towel.

    Pressing the ingredients together gives the sushi a finished look.

  14. Serve with soy sauce and pickled ginger.

Per finger sushi: Calories 78 (From fat 3); Fat 0g (Saturated 0g); Cholesterol 42mg; Sodium 1,338mg; Carbohydrate 10g (Dietary fiber 1g); Protein 7g.

About This Article

This article is from the book:

About the book authors:

Mineko Takane Moreno, born and raised in Tokyo, received her degree in French literature. Her love of food has inspired a lifelong education in many cuisines, including Japanese, Chinese, French, and Italian. Moving to San Diego in 1973, she began teaching Japanese cuisine, with a specialty in sushi. She currently teaches dozens of sushi classes a year at seven culinary schools, including Macy’s, Williams-Sonoma, and Sur la Table. Mineko consults with restaurants wishing to put sushi and other specialties on their menu. Her culinary work has been featured in numerous print publications and on television and radio shows. She is a member of the International Association of Culinary Professionals.

Judi Strada has a bachelor’s degree in Russian studies, which led her to study other cultures through their foods. She was the food consultant and spokesperson for The Sheraton World Cookbook and The Culinary Festival Cookbook and coauthor of The Best of San Diego. She is a frequent cooking guest on television and radio shows on both coas ts. Judi, an award-winning writer, is currently food editor of San Diego Magazine; kitchen garden editor of Garden Compass Magazine; and a member of the Authors Guild, the American Federation of Television and Radio Artists, the International Association of Culinary Professionals, and the James Beard Foundation. She is founding president of Les Dames d’Escoffier, San Diego.

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