Nordic Shrimp Tartare-Style Salad
Nordic Shrimp Tartare-Style Salad
Ingredients
- 2 cups (430 g) Calrose rice (sushi rice)
- 2 cups (500 ml) water
- 3 tbsp (45 ml) rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- 2 Lebanese cucumbers, cut into small dice
- 1/2 Asian pear, cored and cut into small dice
- 1 green onion, finely chopped
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) lime juice
- 1 tbsp pickled ginger, finely chopped
- 1 lb (450 g) fresh Nordic shrimp, cooked and shelled, or frozen and thawed Nordish shrimp, patted very dry
- 1/4 cup (60 ml) sesame mayonnaise (Wafu-style)
- 1/4 cup (60 ml) store-bought teriyaki sauce (optional)
- Roasted black and white sesame seeds, to taste
Instructions
- Rinse the rice under cold running water until the water runs clear. Drain well.
- In a pot, bring the rice and water to a boil (see note). Cover and cook over low heat for 12 to 15 minutes or until the water has been completely absorbed by the rice. Remove from the heat and let rest for 5 minutes, covered.
- In a small bowl, stir the vinegar, sugar and salt together until the sugar has dissolved. Pour the mixture over the cooked rice. Using a fork, fluff the grains of rice, stirring gently to coat with the vinegar mixture. Let cool.
Nordic Shrimp Tartare-Style Salad