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Ingredients
- 1 as many (to taste) Shrimp
- 1 dash Salt
- 1 dash Sushi vinegar
- 1 dash Sake
- 1 as much (to taste) Sushi rice
- 1 as much (to taste) Wasabi
- 1 as much (to taste) Cucumber
Method
- Insert a bamboo skewer through the belly side of the shrimp.
- Try to insert it as close to the outer shell as possible, otherwise it'll be difficult to pull out later.
- Combine sake, salt, and sushi vinegar into a pot of boiling water and cook the shrimp.
- Once the shrimp is boiled, leave the skewer on the shrimp then chill.
- (If you remove the bamboo skewer while the shrimp's still hot, it'll curl up so be careful.)
- Peel the shell up to the tail.
- Cut along the middle to butterfly the shrimp.
- Cut off the edge for a clean finish.
- Shape the sushi rice, add wasabi, then top with the shrimp.
- Enjoy a delicious meal.
