Sushi rice and shrimp salad
Fresh, flavorful Sushi Rice and Shrimp Salad recipe featuring tender rice, succulent shrimp, crisp cucumbers, and spicy chili peppers, perfectly seasoned with mirin, soy sauce, sesame oil, and a splash of lemon juice. Enjoy a delightful fusion of textures and tastes!
- 09 May 2024
- Cook time 10 min
- Prep time 25 min
- 6 Servings
- 11 Ingredients
Welcome to a delightful fusion of flavors with our Sushi Rice and Shrimp Salad recipe. This dish combines the delicate texture of sushi rice with the cool crunch of cucumbers, the kick from red hot chili peppers, and the savory goodness of shrimp. Perfect for a light lunch or an impressive dinner, this recipe is sure to please any palate.
Ingredients:
Instructions:
- Rinse the 2 cups of white rice under cold water until the water runs clear.
- Cook the rice in a rice cooker or follow the package instructions for stove-top cooking. Once cooked, set it aside to cool.
- Bring a pot of water to a boil. Add the 32 oz of shrimps and cook until they turn pink and opaque, about 3-5 minutes.
- Drain the shrimps and let them cool. Once cool, peel and devein them if necessary. Cut the shrimps into bite-sized pieces.
- Peel and dice the 2 cucumbers.
- Slice the 2 red hot chili peppers thinly, removing seeds if desired for less heat.
- Chop the 1/2 cup of scallions finely.
- In a small bowl, mix together 2 tbsp of mirin, 1/3 cup of vinegar, 1 tbsp of soy sauce, 1 tsp of sesame oil, and 2 tbsp of lemon juice. Stir well.
- In a large bowl, combine the cooled rice, cooled shrimp, chopped cucumbers, sliced chili peppers, and chopped scallions.
- Pour the dressing over the mixture and toss gently to combine all ingredients evenly.
- Sprinkle 1 tsp of sesame seeds over the top of the salad.
- Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve cold as a refreshing, flavorful meal.
Tips:
- Rinse the white rice thoroughly under cold water before cooking to remove excess starch, which ensures a fluffy texture.
- If you prefer a milder salad, remove the seeds from the red hot chili peppers to reduce the heat.
- Toast the sesame seeds lightly in a dry pan over low heat to enhance their nutty flavor.
- For a more visually appealing dish, consider peeling the cucumbers in alternating strips to create a striped pattern.
- Ensure the shrimps are cooked just until they turn pink and opaque to avoid a rubbery texture.
- Allow the rice to cool slightly before mixing it with the other ingredients to maintain texture and flavor balance.
- Use fresh lemon juice for a more vibrant and zesty taste in your salad.
Congratulations! You've mastered the Sushi Rice and Shrimp Salad. This refreshing and flavorful dish is a testament to your culinary skills. Serve it as a main course or a side dish, and enjoy the compliments from your family and friends. Happy cooking!
| Nutrition Facts | |
|---|---|
| Serving Size | 360 grams |
| Energy | |
| Calories 430kcal | 17% |
| Protein | |
| Protein 27g | 18% |
| Carbohydrates | |
| Carbohydrates 70g | 20% |
| Fiber 1.94g | 5% |
| Sugar 2.96g | 3% |
| Fat | |
| Fat 3.56g | 4% |
| Saturated 0.77g | 3% |
| Cholesterol 190mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 130mg | 25% |
| Vitamin B1 0.52mg | 43% |
| Vitamin B2 0.11mg | 8% |
| Vitamin B3 6mg | 39% |
| Vitamin B6 0.49mg | 29% |
| Vitamin B9 220ug | 55% |
| Vitamin B12 1.68ug | 70% |
| Vitamin C 24mg | 27% |
| Vitamin E 2.23mg | 15% |
| Vitamin K 16ug | 14% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.51mg | 0% |
| Iron, Fe 4.14mg | 38% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 500mg | 40% |
| Potassium, K 470mg | 14% |
| Selenium, Se 54ug | 104% |
| Sodium, Na 330mg | 22% |
| Zinc, Zn 2.61mg | 24% |
| Water | |
| Water 250g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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