Spicy Shrimp Sushi Cakes
(230g) water, 18 servings, 35 minutes + 1 hour freezing, air frying, Ana Rodriguez, asian, avocado oil + 1 tbsp sesame oil + 1soy sauce, avocado sliced, chives, cooked and cleaned, finely chopped, fish and seafood, green part, instant pot, instant vortex, mayonnaise, rice, rice vinegar, rice vinegar + 1 tsp sugar, serrano pepper, sesame oil, shrimp, sliced, soy sauce, sriracha, to taste, toasted black sesame seeds, washed and rinsed
Ingreadient
- 2 cups rice, washed and rinsed
- 4 (230g) water
- 2 tbsp rice vinegar + 1 tsp sugar
- 1 tbsp avocado oil + 1 tbsp sesame oil + 1soy sauce
- ½ lb ( 250 g) small shrimp, cooked and cleaned
- Avocado sliced
- serrano pepper, sliced
- Toasted black sesame seeds
- Green onion or chives, finely chopped, green part
- 2 tbsp mayonnaise
- 1 tbsp sesame oil
- sriracha, to taste
- 1 tsp rice vinegar
- 1 tbsp soy sauce
Direction
- Place the stainless steel inner pot inside the Instant Pot®. Add the rice. Press Rice and set time to 8 Minutes.
- Once done, add the vinegar and sugar mixture. Pour into a square or rectangular pan lined with plastic wrap or parchment paper, press well, and freeze for 1 hour.
- Unmold and cut into rectangles. Brush with the oil and soy sauce mixture.
- On the Instant Vortex control panel, press Air Fry, then set time to 8 Minutes and temperature to 395˚F (200˚C). Press Start.
- Put back in for 5 Minutes at 400˚F (205˚C) to finish browning. Let cool before moving.
- Finely chop the shrimp, place in a bowl, add the ingredients for the spicy sauce, and mix well.
- Assemble the sushi cakes by placing a slice of avocado, then the shrimp, chives, and serrano pepper. Garnish with toasted sesame seeds.
