Shrimp & Rice Squares

by Tiffani Faison
of Sweet Cheeks Q, Boston, MA

Serves about 20 for appetizers

Ingredients

  • 1/2 cup rice wine vinegar
  • 2 tablespoons sugar
  • ½ teaspoon table salt
  • 2 cups sushi rice
  • 3 cups water
  • 1 lb cooked, peeled and de-veined, tail-off shrimp, cut in half lengthwise
  • 2 tablespoons sugar
  • ¼ cup rice wine vinegar
  • ½ teaspoon kosher salt

Place the sugar, vinegar and salt in a non-metallic bowl and stir until dissolved. Add the cucumber and stir to combine. Set the pickled cucumber aside.

Place the rice and water in a saucepan over high heat and bring to the boil. Reduce the heat to low, cover with a tight-fitting lid and cook for 12 minutes. Remove from the heat and set aside, covered, for 10 minutes or until the rice is cooked. Place the vinegar, sugar and salt in a non-metallic bowl and stir until dissolved. Spread the hot rice over the base of a large, shallow non-metallic dish and sprinkle with the vinegar mixture.  Gently fold the rice and vinegar together with a spatula until cool to the touch. Line a 8 X 10 cake pan with plastic wrap. Line the base of the pan with the shrimp. Spread the rice on top of the shrimp and evenly and firmly press down. Place a sheet of plastic wrap or non-stick baking paper on top of the rice and fold the plastic wrap up over the sides to enclose. Place a piece of cardboard on top and weigh down with cans. Refrigerate for 1 hour. 

  • 1/2 cup rice wine vinegar
  • ¼ cup white soy sauce
  • 2 tablespoons fish sauce
  • 2 teaspoons freshly squeezed lime juice
  • 1 tablespoon sugar
  • ½ teaspoon table salt
  • 3 English cucumbers, seeded and rough chopped
  • 1 cup cilantro, chopped
  • 2 jalapenos, seeded and veined, rough chopped
  • pickled ginger and wasabi paste for garnish

Combine the vinegar, soy, fish sauce, lime juice, sugar and salt in a large bowl and whisk until the sugar dissolves.  Place the cucumbers, cilantro and jalapenos into a food processor and pulse until it resembles a rough, chunky salsa. Pour into the bowl with the vinaigrette and toss to combine. 

Turn the chilled shrimp/rice out onto a cutting board and cut into bite sized cubes.  Garnish with the salsa and serve garnished with additional soy, ginger and wasabi.