Ingredients Jump to Instructions ↓

  1. 1 cup Sake

  2. 10 Shiso leaves; seeNote

  3. 20 mediums Shrimp; peeled, deveined

  4. cup Sushi Rice

  5. 4 tablespoons Low-sodium soy sauce

  6. 4 teaspoons Prepared wasabi paste


  8. 1 1/2 cup Short or medium grain rice

  9. 3 tablespoons Rice vinegar

  10. 1 tablespoon Sugar

  11. 1 1/2 teaspoon Kosher salt


  13. 1 pounds Mizuna or other mild spicy greens

  14. Such as baby kale or arugula

  15. Kosher salt

  16. Freshly ground pepper

Instructions Jump to Ingredients ↑

  1. * Note: Shiso is a jagged-edged leaf from the same family as mint and basil, available at Asian markets.

  2. 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. 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.

  3. Serve with 1 tablespoon soy sauce and 1 teaspoon wasabi paste. Makes 4 servings. SUSHI RICE: 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. Heat the vinegar, sugar, and salt in a nonreactive pan over medium heat, stirring until the sugar and salt are dissolved. Set aside. Place the rice and 1½ 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 ½ 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. (Makes 3 cups) STEAMED MIZUMA: 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.

  5. Recipe Source: Martha Stewart Living - Recipe from Martha Stewart, "Martha Stewart's Healthy Quick Cook" (Clarkson N. Potter, 1997; $32½)

  6. Formatted for Mastercook by Lynn Thomas - dcqp82a@...

  7. Recipe by: Martha Stewart Converted by MM_Buster v2.0l.


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