Sweet Rice with Garlic, Shrimp, and Arugula

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

If you don't have a special sushi sauce on hand, you can solve this problem by mixing regular rice vinegar with rice wine and sugar. If you don't have rice wine, sweet sherry can be used as an alternative.

Ingredients

Rice Vinegar for Sushi - 3 fl oz
Jasmine Rice - ½ kg
Raw cane sugar - 1.8 oz
Arugula - 3.5 oz
Sesame Oil - 1 fl oz
Garlic - 12 cloves
Fish Oil - 3 spoons
Lemon - 2 pieces
Shrimp - ½ kg
Cilantro - 1.8 oz

Step by Step guide

Step 1

In a separate pot, bring jasmine rice to a boil. Heat a wok, add sesame oil, and lightly sauté the finely chopped garlic, making sure not to overcook it, or else the garlic will become bitter.

Step 2

Squeeze the juice of two lemons into the wok, add fish sauce, sushi vinegar, sugar, and shrimp. Simmer everything until the broth made from the juice, vinegar, and oil begins to boil vigorously; once that happens, reduce the heat.

Step 3

You need to time it so that by this moment the jasmine rice is cooked to about four-fifths of its full doneness. This is easy to achieve. Typically, the package states that this rice cooks fully in fifteen to seventeen minutes. Therefore, you should cook it for about thirteen minutes. During this time, try to complete all the tasks with the juice and shrimp.

Step 4

Add arugula and cilantro to the boiling broth, along with the rice and any remaining water, if available. Stir the rice with the shrimp and broth. Cover the skillet with a lid, turn off the heat, and let it sit for another two to three minutes. During this time, the rice will cook through and absorb the sauce.