Recipe for the Month of March 2004
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Habanero Chili Sushi
From the Cookbook “Sushi Modern”
Courtesy of Tuttle Publishing
“Sushi Modern” takes a quintessential Japanese dish and fuses it with flavors from around the world – with surprising, delicious results. This recipe is not for the faint of heart! The Habanero is said to be the hottest of all chilies. Yellowish-orange in color, it is about the size of a Ping-Pong ball, but irregular in shape. If possible, wear rubber gloves when handling hot chilies, since they can linger on the skin even after repeated washing.
Ingredients:
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1 white onion, thinly sliced in round slices
Directions:
Soak onion slices in a bowl of cold water for 10 minutes. Drain well.
In a small bowl, combine Japanese mayonnaise, parsley, prosciutto and chili, and stir to mix.
Stir in orange juice and then onion slices.
Divide sushi rice equally among 4 bowls.
Spoon one-fourth of chili mixture into each bowl. Top with a shrimp.
Serve with soy sauce.
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8 tablespoons Japanese mayonnaise
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Leaves from 8 parsley sprigs, finely chopped
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4 thin prosciutto slices cut into fine threads
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¼ small Habanero chili, seeded and finely chopped
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1 tablespoon orange juice
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2 cups prepared sushi rice
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4 small cooked shrimp, shelled and deveined
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Soy Sauce for serving
Serves 4