Looking for a quick breakfast or snack? Prepare a bunch of these jar treats and keep it in the fridge for a delicious treat any time.
Preparation time: 30 minutes
Cooking time: 20 minutes
1 tablespoon cane vinegar
1 tablespoon sugar
a pinch of salt
1 cup rice
4 medium white shrimps
1 piece nori or dried seaweed
1 tablespoon Japanese mayo kewpie
4 pieces oak leaf lettuce
1 In a large bowl, mix in vinegar, sugar, and salt until they dissolve. mix in a scoop of hot cooked rice to make sushi rice. Allow it to cool, then set aside.
2 cook shrimp in boiling salted water until color turns to orange. Allow it to cook before peeling its shell and head. chop into 1-centimeter bits. Set aside.
3 Remove seed and skin off avocado, then slice in 1⁄2-centimeter thin pieces.
4 Fold nori into 3. Then, with clean scissors, snip off shreds of nori into matchstick cuts.
5 In a jar, place rice at the bottom, then squeeze in Japanese mayo. Add oak leaf lettuce, chopped shrimp, and avocado slices. Top with nori shreds.
Chef ’s Note
You can substitute the shrimp with crabstick or crab, and substitute avocado with mango if avocado is off-season.
This recipe was originally published in the August-September 2016 issue of Breakfast Magazine.