Recipe makes 4 servings
Ingredients
- 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)
Chipotle Sauce:
- 1 chipotle pepper (fresh or ground)
- ¼ cup mayonnaise
Dipping Sauce:
- 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!
Directions
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.
Enjoy!
Enjoy!