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Sake-Steamed Shrimp with Steamed Mizuna and Sushi Rice

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Dinner: ent


  • 1 c Sake'
  • 10 Whole shiso leaves
  • 20 md Shrimp; peeled and deveined
  • 1/2 c Sushi Rice
  • 4 tb Low-sodium soy sauce
  • 4 ts Prepared wasabi paste
  • 1 1/2 c Short or medium-grain rice
  • 3 tb Rice vinegar
  • 1 tb Sugar
  • 1 1/2 ts Kosher salt
  • 1 lb Mizuna or other mild spicy green such as; baby kale or arugula
  • Kosher salt and freshly ground pepper


1. 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.
2. 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. Serve with 1 tablespoon soy sauce and 1 teaspoon wasabi paste.
Sushi Rice: 1. 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.
2. Heat the vinegar, sugar, and salt in a nonreactive pan over medium heat, stirring until the sugar and salt are dissolved. Set aside.
3. Place the rice and 1 1/2 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 1/2 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.
Mizuna: 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.
Serving Ideas : Green Tea Ice Cream in cedar sakĀ‚ boxes
Recipe by: Martha Stewart
Posted to recipelu-digest by "Valerie Whittle" <> on Feb 15, 1998