Preparation:
Wash rice; drain 30 minutes; cook. Heat mirin, vinegar, sugar, salt, until boiling. Cool.
Remove rice from heat and leave 10 minutes. Turn into large shallow dish; pour vinegar dressing over.
Mix gently until rice is at room temp. Shape sushi into neat ovals.
Peel shrimp leaving tails. Split down the underside-not all the way through-and flatten.
Mix wasabi.
Dab small amount onto rice ovals; top with shrimp. Wrap a thin strip of nori around each sushi. Makes 24. |
