Cook rice with 1 tsp salt. While cooking the rice, steam shrimp. Put cooked rice into a large bowl. Mix vinegar, salt and sugar. Add to rice. Mix wasabi powder with water in a small cup, set aside for 10 minutes. Put a small ball of rice in your hand and press with fingers to make a long shape. Place shrimp and fish on top of each rice ball. Serve with a small dish of soy sauce and wasabi. NOTE: If wasabi is not available, use horseradish. Wet palm with salt/vinegar mix before making rice ball.
STEAMED STUFFED TOFU one 16 oz pkg. Tofu, cubed
½lb. boneless white fish fillet
½lb. shrimp shelled and deveined
½tsp. salt
1tbsp. sesame oil
1 tbsp. finely grated ginger
1 clove minced garlic
3 tbsp. soy sauce
1/8 cup green onion, chopped
¼tsp. white pepper 1 tbsp. rice wine
1 tbsp. cornstarch ½ egg white
1 tbsp sesame seed oil
Gently rinse tofu cubes and place on a plate and allow to drain off excess liquid for several hours. Mince fish and shrimp, combine with seasoning ingredients. Cut tofu in half lengthwise, and then divide each half into 4 pieces. Remove 1 tbsp. tofu from each piece and stuff with a heaping tbsp. filling (wet finger to smooth top off filling).
Arrange stuffed tofu on heatproof plate, place the plate into steam tray, and sprinkle with ginger. Put water in pot, and then place the steam tray in the cooker. Steam for 15 minutes. Drain off liquid, pour on soy sauce and sesame oil. Garnish with green onion. Makes 4 servings. Perfect to serve with hot rice.
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