Curry Shrimp Sushi

This Curry Shrimp Sushi by Lanelle Harrington aka Sushi Banton is the perfect fusion dish!

Sushi has become one of the fastest growing food trends in T&T. Everyone is becoming more aware of its presence here.

I wanted to take this trend and infuse it with our local flavours. It being Lenten season I used shrimp and some vegetables to create this flavourful dish. I loved the fact of infusing our culture and breaking the stigma that sushi has to be eaten raw. This fully cooked sushi is just one of the many variations I used to break the norm.

Since it has become so popular all of the ingredients are very easy to find simply source the nearest seafood store and they will have the sushi items there. I enjoy sushi with some wine and great company.

I hope you will give this a try and see how endless the possibilities are with this dish.

Curry Shrimp Sushi

Experience the delicious fusion of curry shrimp sushi. This dish combines local flavors with a twist on traditional sushi.

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Course: Appetizer, Snack

Cuisine: Caribbean, Japanese, Tobago, Trinidad

Author: Renee

Equipment

• Sushi Bamboo Mat

Ingredients

• 1 cup Sushi rice
• 1 Cucumber
• 2 Tomatoes
• 1 Onion
• 3 Garlic cloves
• 3 Chadon Beni leaves
• ½ cup Rice vine vinegar
• 2 Nori half sheets
• ½ lb Shrimp -21/25 shrimp size
• 1 tbsp Curry powder
• 1 tsp Masala
• Salt to taste
• Black pepper to taste

Instructions

• Soak the rice with just enough water to cover it.
• Let it soak for an hour until it turns white and has a brittle feel. Note: (Sushi rice has a lot of starch so soaking it helps to remove the starch )
• Use a rice steamer and allow the rice to cook until the machine is finished. If using a pot just add enough water to cover the rice.
• Place foil over the pot and pierce a small hole into the foil. Cover and allow the rice to cook for 15- 20 minutes on a low heat. Note: ( Keep checking every 5 minutes to make sure all the water has not dried out)
• Cut the garlic, half onion, tomatoes and chadon beni into small dices. Then cut the other half of onion and cucumber into thin slices.
• When the rice is finished place into a bowl and add the vinegar while hot. Allow to cool and every 10 minutes give it a quick mix. Note 🙁 Adding the vinegar while the rice is hot helps the rice to absorb all the flavour of the vinegar.)
• Take the shrimp and place 3 slices along the base of the shrimp, press down to flatten .Note : ( see video on this step)
• Season shrimp with curry, masala, chadon beni, salt and black pepper. Mix well. Sauté the garlic and onions then add shrimp and allow to cook for 5 minutes.
• To make the salsa place the tomatoes, onion, garlic, chadon beni, alt and black pepper into a bowl and mix well.
• To make the roll put the nori on the bamboo mat shiny side down. Wet your hands, then spread the rice on the nori. Fill in ingredients and roll the sushi with the bamboo mat. Wet your knife then cut the roll into 8 pieces. Note ( please see video on this step )
• Top sushi with salsa and drizzle with your favourite sushi sauce.
• Serve and enjoy.

Video

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