Servings: 2 servings
Calories: 657kcal
Equipment
Ingredients
- 280 g sushi rice dry weight
- 3 eggs
- 1 stalk green onion thinly sliced
- 1 teaspoon sake
- 2 tablespoons light soy sauce
For garnish
- 1 tablespoon pickled ginger
Marinade
- 6 shrimp large, raw
- 60 ml water
- 0.5 teaspoon baking soda
- 1 teaspoon salt
Procédé
- Rinse the rice 5-6 times, then cook. Set aside.280 g sushi rice
- Peel and devein the shrimp, then place them in a small bowl. Add the baking soda, salt, and water. Let stand for 15 minutes up to 1 day to give the shrimp a springy, crisp texture and help them stay juicy.6 shrimp, 60 ml water, 0.5 teaspoon baking soda, 1 teaspoon salt
- Drain the shrimp and rinse well.
- Beat the eggs in a bowl with a pinch of salt.3 eggs
- Heat a skillet or wok over medium-high heat and add a generous amount of oil.
- Add the eggs to the pan. When they start to bubble and the bottom begins to set, add the cooked rice (the egg will still be runny on top).
- Toss quickly to coat the grains with egg, then break up the mixture. Stir-fry until the rice separates into small pieces, about 3 minutes.
- Push the rice to one side of the pan and add the shrimp. Cook for about 30 seconds per side.
- Pour the sake over the shrimp and cook for another 20 seconds.1 teaspoon sake
- Fold the shrimp into the rice. Stir-fry for about 1 minute.
- Add the sliced green onion and stir.1 stalk green onion
- Season the rice with salt and pepper. Cook for 2 to 3 minutes.
- Create a small well in the pan and pour in the soy sauce. Let it cook until very fragrant, then toss it into the rice before it burns. Once incorporated, turn off the heat.2 tablespoons light soy sauce
- Taste and adjust the seasoning as needed.
- Place the shrimp in a rice bowl first, then mound the rice on top.
- Invert the bowl onto a plate and let it sit for 1 minute, then lift off the bowl to reveal a neat little mound.
- Garnish with pickled ginger on the side and a few sliced green onions.1 tablespoon pickled ginger
Notes
Use day-old rice, or cook fresh rice with 10% less water.
Nutrition
Calories: 657kcal | Féculents: 116g | Protein: 26g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Graisses trans: 0.03g | Cholesterol: 321mg | Sodium: 763mg | Potassium: 272mg | Fiber: 4g | Sugar: 0.3g | Vitamin A: 469IU | Vitamin C: 0.1mg | Calcium: 86mg | Iron: 4mg
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