Author Notes
Cupcake-looking Sushi with Edamame and Shrimp. —Rie
Ingredients
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120 grams
Cooked Short Grain Rice
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1/2 teaspoon
Vinegar.
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1/4 teaspoon
Sugar
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30 grams
Cooked Shrimp
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60 grams
Boiled Edamane Beans
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1 teaspoon
White Sesame Seeds
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1/2 tablespoon
Mayonnaise
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1/2 teaspoon
Soy Sauce
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1/4 teaspoon
Wasabi Paste
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1
Sausage(For decoration)
Directions
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Prepare Sushi Rice. Dissolve sugar in vinegar. Add the vinegar in the rice while the rice is still hot.
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Cut the shrimp into small pieces. Shell the edamame beans and cut into pieces.
Save half of the edamame for topping cream.
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Mix the shrimp, edamame and white sesame seeds with the sushi rice.
Divide the sushi rice into 3 equal sized balls.
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Layout a piece of plastic wrap and place a rice ball in the center. Lift and hold the four corners of the plastic wrap and twist.
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Flatten the top for cream topping. Place the rice ball in a paper cup with flat side up.
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Dry the tofu to remove excess water: Wrap the tofu in a paper towel and heat it in a microwave for about 1 minute.
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Mix the tofu with edamame, soy sauce and Wasabi paste in a food processor, to get a nice smooth creamy texture.
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Decorate the rice ball with the tofu cream using a decoration tube or spoon so it will look like a cupcake!
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Repeat to make 2 more "Cupcake" Sushi.
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For decoration, slice sausage and cut the top into zigzag shape to imitate tulip flower.
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Put edamame on both sides to imitate leaves of the flower.
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