- Portion size 30 servings
- 1 cup water
- 3/4 cups sushi rice
- 1/2 teaspoon grated gingerroot
- 1 2/3 cup shrimp
- 1/2 cup diced raw shrimp
- 1/2 teaspoon grated lime rind
- 2 teaspoons lime juice
- 1 hot pepper flakes
- 1 teaspoon vegetable oil
- 1/2 cup diced peeled fresh mango
- 1/2 cup diced peeled fresh pineapple
- 2 tablespoons chopped fresh coriander optional
- 1 tablespoon toasted or plain black sesame seeds
- 10 cm bamboo shoots
- 10 cm lemongrass
- 10 cm sugar cane
- lime wedged
In saucepan, bring water, rice, salt and ginger to boil; reduce heat, cover and simmer for 20 minutes. Remove from heat; let stand, covered, for 15 minutes.
Add coconut milk, stirring with fork; cover and let stand until rice is at room temperature and coconut milk is absorbed.
Meanwhile, in bowl, toss together shrimp with lime rind and juice and hot pepper flakes. In skillet, heat oil over medium-high heat; cook shrimp until pink, about 3 minutes. Add to rice along with mango, coriander (if using) and sesame seeds.
Using 2 tablespoons (25 mL) of the rice mixture, form into ovals around bamboo or lemongrass stalks. (Make-ahead: Cover and refrigerate for up to 1 day.)
Serve with lime wedges.