Ingredients:
- 1/4 cup Uni (sea urchin);
- 4 large cooked shrimps;
- 1 cup cooked rice;
- 1/2 cup cooked quinoa;
- 2 tablespoons sushi flying fish eggs;
- 1/4 cup (60 ml) Japanese vinegar;
- 1/2 teaspoon sugar;
- 1 teaspoon wasebi powder;
- 1 teaspoon water;
- 1 tablespoon liquid aminos/soy sauce;
- 2 tablespoons Japanese pickled vegetable;
- 2 tablespoons pickled ginger;
- 1 sheet roasted seaweed
Recipe:
Serving for 2
- Rinse quinoa until water runs clear;
- Cook in water, one to one, until translucent;
- Set aside, cool to room temperature;
- Cook rice and cool to room temperature;
- Mix wasebi powder with water, one to one;
- Add liquid aminos/soy sauce, adjust to taste;
- Clean and devein shrimps;
- Cook shrimps in boiling water until turn pink;
- Take them out to cool;
- Shell and split to half along the back, set aside;
- Cut roasted seaweed to 1/4” ( 0.5 cm) thin strips;
- Dissolve sugar in Japanese vinegar;
- Mix cooked rice and quinoa with sugar vinegar mixture;
- 1/2 teaspoon liquid aminos;
- Add flying fish eggs;
- Layer with pickled ginger and vegetable;
- Top with shrimps, sea urchin and roasted seaweed;
- Serve with wasebi sauce in a small bowl.