Informations supplémentaires
25 min.
|
582 kcal
|
easy
|
|
Printable version
1. Cook the rice
Bring 1.5 2P | 2 3P cups of water to a boil. Peel and thinly slice the ginger. You can also grate it if you want the dish to be less spicy. Cook in the water for 1 minute and remove with a slotted spoon. Add the rice to the boiling water, cover and cook over low heat for 10-12 minutes.
2. Pickle the ginger
Put 1/3 cup of rice or wine vinegar in a pan with 1 tbsp of sugar and a pinch of salt. Bring to a boil. Cook for 1 minute until the sugar is dissolved. Put in a bowl with the ginger and let marinate.
3. Setup
Peel and grate the carrot(s). Slice the cucumber(s) in half, scrape out the seeds with a spoon and thinly slice. Tear or mince the nori sheet. De-shell the shrimps.
4. Cook the panko
Heat a pan over medium-high heat. Add the panko and cook for 2-3 minutes until golden and crispy. Remove from the pan.
5. Cook the shrimps
Add a drizzle of oil to the pan and cook the shrimps for 4-5 minutes until they turn pink.
6. Plate your dish
Serve the rice in a bowl and garnish with all the ingredients to taste. Serve each part of the meal family-style and let your children make their own sushi bowl. Bon appétit!
250gShrimps
60mlWafu Sauce
0.5unitGinger
1unitNori Sheet(s)
2unitLebanese Cucumber(s)
2unitOrganic Nantes carrot (s)
120mlPanko Breadcrumbs
180mlJasmine Rice
What you need
pan, pot, bowl, slotted spoon
582 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
80g
27%
fat
13g
20%
cholesterol
246mg
82%
fiber
4g
16%
protein
35g
saturated
2g
10%
sodium
697mg
29%
sugar
7g
trans
0g