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Tag Archives: Shrimp


Cuisine: Japanese
Category: Maki roll
Preparation time: 20 minutes
Rolling time: 5 minutes
Yield: 4 rolls
Difficulty: 1
Cost: $ 9.99

• 2 cups seasoned sushi rice
• 3 oz. julienne cucumber
• 4 shrimp tempura
• ½ cup Imitation Crab Mixture
• 2 pieces Nori seaweed paper

• 4 oz. avocado
• 6 oz. thinly sliced yellow fin tuna
• 6 oz. thinly sliced salmon
• 6 oz. ebi shrimp
• 6 oz. barbecue eel
• 2 cups Unagi sauce (Recipe below)
• 4 oz. Imitation crab mixture (recipe below)

Unagi Sauce:
• 4 oz. sake
• 4 oz. mirin
• 1 oz. sugar
• 1 oz. water
• ½ oz. soy sauce

1. Combine all ingredients in a sauté pan and boil then allow cooling.

Crab Mixture:
• 4 oz. shredded imitation crab
• ½ cup mayonnaise
• 2 tbsp. lemon juice
• 3 tbsp. powdered sugar

1. Mix all ingredients together in a mixing bowl and season to taste.

1. Place a sheet of nori on a bamboo sushi roller.
2. Spread half the rice mixture onto the nori seaweed sheet making one thin even layer all the way from one end to ¾ of the way up the other side leaving the last ¼ of the sheet bare.
3. Flip the roll over on the bamboo roller so the rice is now touching the roller and have the bare section facing your body.
4. Place half of the imitation crab mixture, avocado, cucumber and shrimp in the center of the nori sheet making sure that they stretch evenly from one end to the other in a line that is parallel to your body.
5. Maintain this grip and gently roll the rice away from yourself.

1. Once you have the rice in a roll press firmly along edges to seal the roll in place.
2. Place the slices of fish in an alternating pattern on top of the rice and cut the roll into 8 even pieces.
3. The easiest way to achieve this is to cut the roll first in half and then each half in half and so on until you have 8 pieces.


Cuisine: Japanese
Category: Rice ingredient
Preparation time: 5 minutes
Cooking time: 30 minutes
Yield: 4 cups
Difficulty: 1
Cost: $ 2.99

• 6 sheets nori
• 4 cups cooked sushi rice
• ¾ Lb. medium shrimp, poached and halved
• 1 ½ medium avocados, sliced into thick slices
• 6 green onion tops, each about (7 inches Batonnets)
• 1 cucumber, peeled, halved (7 inches Batonnets)

1. Cut off top quarter of each nori sheet along short end.
2. Place one sheet of nori with the shiny side down on a sushi mat, horizontally.
3. Moisten your hands and mold ¾ cup rice in a tube like line over nori, leaving a 1-inch border on one long end of the sheet.
4. Place ¼ cup shrimp, 2 slices avocado, 1 green onion top, and 2 cucumber strips along top third of the rice-covered nori sheet.
5. Lift the edge of the nori closest to you and fold it over the filling.
6. Lift the bottom edge of the sushi mat and begin to roll toward the top edge and press firmly.
7. Continue rolling to the top edge and press the mat at the top to seal the roll.
8. Slice each roll into 8 pieces and serve.

HAR GAO (虾饺)

Cuisine: Chinese Peruvian
Category: Chinese savory Dim sum
Preparation time: 25 minutes
Steaming time: 5 minutes
Yield: 32 balls
Difficulty: 2
Cost: $ 12.99

• 125 g Wheat starch
• ½ cup boiling water
• 1 tablespoon cornflour
• 1 teaspoon lard

• ½ egg white
• 300g Shelled shrimps
• 30g bamboo shoots

• ½teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon sesame oil
• ½ teaspoon sugar
• 1 teaspoon cornflour

1. Sift the wheat starch and cornflour into mixing bowl, pour in the boiling water and stir vigorously into a paste.
2. Remove on to a table and allow to stand for 1 minute, then add the lard and knead into a soft dough.
3. Roll into a long strip and cut into 32 equal portions

1. Dice the shrimps then shred the bamboo shoots finely and place filling ingredients into a bowl.
2. Add the egg white, salt, sugar and pepper and mix well then add the cornflour and pound the mixture until firm.
3. Keep in the refrigerator for 30 minutes.

1. Roll each portion of dough into a small round.
2. Place the filling on the round and wrap up with 6 pleats on each side, forming a dumpling.

1. Arrange the Har gao in a greased steamer then steam over medium heat for 5 minutes.
2. Remove and serve hot.