Sushi Parfait

By slebel

This dish uses all the flavours of sushi in a different presentation. It can be made up to 4 hours in advance and refrigerated.

Ingredients

• large shrimp tossed in oil and grilled
• 1 c sushi rice
• 1 1/2 cups (375 mL) water
• 2 tbsp (25 mL) rice wine vinegar
• 1/2 tsp (2 mL) sugar
• 1 tsp (5 mL) salt
• 1 ripe avocado
• 2 tbsp (25 mL) sour cream
• 2 limes, juiced
• Salt to taste
• 2 cups (500 mL) cooked baby shrimp
• 1 tsp (5 mL) grated ginger
• 1/4 cup (50 mL) red onion finely diced
• 1/4 cup (50 mL) red pepper finely diced
• 1/4 cup (50 mL) yellow pepper finely diced
• 1 tbsp (
• suace 1/4 c tequila
• 1/4 c orange juice
• 1/4 c lime juice
• 2 T ketchup
• 2 T green tabasco or hot sauce

Preparation

Step 1

1. Place rice in strainer and rinse rice until the water comes clean. Place rice and water in a medium pot and place on high heat. Place a lid on the pot and when liquid comes to a boil turn down to a simmer. Simmer until all the water is absorbed, about 15 minutes. Remove pot from the heat and let stand 10 minutes, covered. Place rice in a bowl and add the rice wine vinegar, sugar and salt.

2. Peel avocado and remove pit. Either mash or purée with a food processor. Stir in the sour cream and squeeze in some lime juice. Season with salt.

3. Roughly chop the shrimp. In a small bowl combine shrimp, ginger, red onion, red pepper, yellow pepper and coriander, lime juice and sesame oil. Mix to combine.

4. Into 6 clear glasses, place 1 tbsp (15 mL) of the shrimp mixture, followed by a layer of the avocado mousse followed by a layer of the sushi rice. Continue until all the ingredients are used up, preferably with the shrimp as a last layer. Top each with a few pieces of julienned nori and the large shrimp.