PREPARATION:

Sauteed Shrimp Salad:

1. In a medium sized bowl, combine all ingredients except the shrimp and canola oil. Toss the shrimp in the soy mixture until well coated. Allow the shrimp to marinate at room temperature for 20 minutes.
2. In a large sauté pan over medium high heat, add the canola oil. Once the oil begins to smoke, pour the shrimp and sauce into the pan. Working quickly, continuously turn the shrimp until just pink, about 1 minute. Remove the shrimp to a separate bowl and set aside.
3. Continue to cook the sauce mixture until it reduces slightly, another minute or so.
4. To serve family style, place a large portion of onigiri in the center of a warmed serving platter. Arrange the shrimp around the rice and drizzle with the sauce from the pan. Serve immediately.

Onigiri:

1. Place 1 cup of the vinegar and ½ cup of the sugar in a small saucepot and bring to a boil. Heat through until the sugar is dissolved and remove from the heat. Place the cucumber and carrot in a small bowl. Pour the hot vinegar mixture over the cucumber and carrot and let sit, uncovered, for about 15 minutes. Drain and discard the liquid. Chop the carrot and cucumber into small pieces. Toss to combine. Combine 3 tablespoons sushi rice wine vinegar, 1 teaspoon sugar and ½ teaspoon salt in a small cup, stir to mix well until the salt and sugar is dissolved. Set aside until ready to use.
2. Place the sushi rice in a large sieve and the sieve in a large mixing bowl. Fill the bowl with enough cool water to cover the sushi rice. Stir the sushi rice in the water with your hands and agitate about 10 times by quickly moving your hand back and forth, swishing the sushi rice against the side. Then lift the sieve out of the bowl and discard the water
3. Repeat 3 more times until the water is almost clear. After draining the water for the last time, let the sushi rice sit in the sieve, in the mixing bowl, for at least one hour, discarding the water periodically. Transfer the sushi rice to a small pot and add 1 cup of water. Bring to a boil and cover with a lid. Turn the heat down to the lowest setting and let cook, undisturbed for 20 minutes. Turn off the heat and let sit, covered, for 5 more minutes. Remove the lid and transfer the sushi rice to a wooden sushi tub, or if you don’t have one, a shallow glass or ceramic dish. Drizzle the sushi rice wine vinegar mixture in a circular motion over the sushi rice. Using a sushi rice paddle or spatula, cut through the sushi rice. Lift and turn the sushi rice over, being careful not to mash it. When the sushi rice has been tossed well, let cool to room temperature. If the sushi rice is not going to be used right away, gently gather the sushi rice into a ball and cover with a damp towel.
4. Combine the sesame seeds in a dredging pan. Using a dry measure half-cup, lightly damp the inside with water with your fingers and fill halfway with sushi rice. Add about 2 tablespoons of the pickled vegetables, then fill the rest of the cup with sushi rice. Carefully remove and dredge in the sesame seeds before arranging on the “Bento Box.” Repeat with the remaining ingredients.

   This recipe was featured in the Sushi on a Budget Episode of Emeril Green.