It is “delicious Tuesday” where we bring you new, fresh, local, healthy recipes and food tips every week. Find out what is in the season and what you are driven during and after your work!
I had some shrimp frozen shrimp from the last point granules that I wanted to use, and these funny little staps are ideal for starters for a late summer dinner or starters in a grill … you know if we can do that again!
Ideally, we would have wrapped them from it last long weekend, but now they have been perfected and impressed them at their next socially distant meeting!
Make your meal healthier: tip:
If you have no shrimp (the season only starts this week, you should find it easy soon), frozen regularly (but make sure you deal on the ocean) or you can use a crab so that it is more like a Californian role.
Click through to get a recipe! …
Makes 4 or 5 large or 12 small small ones, depending on their ball size
INGREDIENTS:
For the rice
– 1/ cup of sushi rice
– 1/8 cup of rice vinegar (make sure it is not the “experienced” way!)
– 1/2 TL cane sugar
– 1/4 teaspoon of kosher salt
– Small piece of combination (optional)
– 1/2 tl black sesame seeds (optional)
For the stack:
– approx. 12 shrimp, peeled, disappointed, cooked
– 1 cup of cucumber, seasoned
– 1 large avocado, pureed
– 1 teaspoon of chives
– 3 teaspoons of black sesame seeds
– 4 TL BRAGGS liquidamino (or low sodium soya)
– 4 vegan Mayo
– 1 TL Srirachas sauce (optional)
Instructions:
To make the rice, rinse the grains in a fine stitch sieve several times.
Place the rice in a saucepan with 1 cup of water (1: 1 ratio). Bring the water to cook over medium heat and then reduce it to a boil and cover it. Cook for approx. 15-20 minutes until the water is absorbed (make sure it does not burn).
Sitting covered for about 10 minutes.
Carefully heat the vinegar in a small saucepan and stir the sugar and salt until it is dissolved. (Add the Kombu piece when used and dispose of it when the mixture is ready for watering.)
Mix the rice in a large bowl until it has cooled slightly (steaming almost stops), pour the vinegar mixture and fold it into the rice.
You can now add the sesame seeds if you use them.
Stir the rice until the vinegar mixture is absorbed.
It can now cover a room temperature (I covered it with a loose layer of plastic film) for a few hours to cool completely.
Combine the chopped cucumber and chives in a small bowl. Crush the avocado in another bowl and mix in another Mayo with the Sriracha (if used).
Chop the shrimp into smaller pieces so that they are easier to eat.
Fill the floor with a measuring cup (1 cup of size) or a desired circular object first with the cucumber mix, then the avocado, then the shrimp and finally the rice.
Tap the serving plate and tap the release if necessary. Repeat until the ingredients are all used.
Add a small amount of the Mayo up and sprinkle them with the black sesame seeds.
Serve and enjoy!
Let us know whether you create this recipe by publishing it on Instagram or Twitter and using the hashtag #livebarrelife! And if there are certain meals, fruit, vegetables or meat, you would like to see in the blog!
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Photos and recipe from: Christine McAvoy
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