Recipe makes 4 servings
- 2 cups cooked white rice (sticky is best for this recipe but any white rice will do)
- 12 cooked shrimp (I used part of a shrimp ring)
- 2 tbsp mayonnaise
- 1 pkg roasted seaweed snacks (or seaweed paper)
- 1 carrot, julienned (or chopped)
- ½ English cucumber, julienned (or chopped)
- 1 green onion
- 1 tbsp sesame seeds
- 1 tsp sesame oil (optional)
- sushi ginger & wasabi (optional)
- 1 chipotle pepper (fresh or ground)
- ¼ cup mayonnaise
- ¼ cup soya sauce
- 2 tbsp rice wine vinegar
- 1 tsp sugar
Sidebar: to julienne carrots or cucumber, first start by creating a rectangular piece by slicing off the round edges. Chop each piece lengthwise, then flip and chop once lengthwise once again. To see a full photo tutorial of this process, visit www.CookingWithJax.com this Sunday!
You can create this dish either in a casserole dish and serve it family style, or you can make each bowl individually (which might be nice if you leave out toppings taco style, so each person can customize their own serving).
Place cooked rice in either bowls or casserole dish to create a base layer.
Crunch up a package of seaweed snacks (or 2 sheets of seaweed) and sprinkle on top of the rice.
Next, chop up shrimp into small pieces, and combine with 2 tbsp mayonnaise. Add this as the next layer.
Top with julienned carrot and English cucumber, then sprinkle with chopped green onions, sesame seeds, ginger, and wasabi.
Combine ingredients for chipotle sauce, and place in a small sandwich bag. Cut off the tip, and finish off each bowl/casserole dish with a drizzle before serving.
Combine ingredients for dipping sauce and serve on the side.