Food & Wine Festival 2000 - Japan
Golden Shrimp and Yasai Maki Sushi
Golden Shrimp

23 surimi (fish paste)
8 large shrimp
1 oz sake
pinch of salt
6 t. flour
1 egg white
1 large onion, chopped
1/4 T. salt
9 oz Moto (recipe follows)
8 fresh peas, cooked

1 egg yolk
1 1/4 C vegetable oil
1/8 t. salt

Peel shrimp. Vut open like butterflies and remove vein. Soak in sake and pinch of salt solution for 30 minutes. Take shrimp out and wipe off with paper towel. Mix remaining ingredients (except peas) thoroughly. Coat the topside of the shrimp with flour then place 2 T. of the mixture on top. Coat entire shrimp with mixture. Put cooked green peas on top for coloring. Bake at 350 degrees for 6-7 minutes or broil for 5 minutes until golden brown.

Moto Method

Put egg yolk into a bowl and add salt. Start whipping egg yolk while adding vegetable oil slowly.
Note: If is becomes too hard, add egg whites to loosen. Finished product should be like mayonnaise.

Yasai Maki Sushi

3/4 C. sushi rice
1/2 sheet sushi nori (dried seaweed)
1 T. cucumber, diced & seeded
8 pieces gari (pickled ginger)
1 T. carrots, cooked & diced
1 T. kanpyo, cooked & diced
1 T. avocado, diced
1 T. sesame seeds
Bamboo rolling mat

Spread 3/4 C. of sushi rice into sheet of nori and sprinkle with sesame seeds. Place plastic wrap on top of bamboo mat. Flip sushi rice and nori onto bamboo mat (rice on bottom, touching plastic). Place remaining ingredients onto center of sushi nori. Starting at the edge closest to you, use the mat to roll up the sushi. After rolling, make the shape in cross section squarish by pressing the top with your fingers before removing the mat. Take the roll out of the mat, cut the roll in half, then cut each of those halves in half. Serve with pickled ginger.

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