Brown rice with seaweed and shrimp
4 servings
45 minutes
Brown rice with seaweed and shrimp is an exquisite dish of Chinese cuisine that combines the rich flavor of seafood with the deep, nutty notes of brown rice. The recipe's origins trace back to China's coastal regions, where fresh shrimp and seaweed are traditionally used in cooking. Wakame adds a delicate texture to the dish, while rice vinegar and mirin provide a subtle sweet-sour balance. Garnished with sprouts and nori, it is not only beautiful on the plate but also rich in vitamins. It pairs perfectly with lime, which enhances the freshness of the ingredients. This dish is a great option for those seeking a nutritious and refined treat with vibrant flavors of Eastern cuisine.
1
In a large pot, mix brown rice, water, and a large pinch of salt, mirin, and bring to a boil.
- Brown rice: 1 glass
- Water: 3 glasss
- Salt: to taste
- Mirin: 0.5 tablespoon
2
Reduce the heat to maintain a simmer. Cover and cook for 30 minutes, stirring constantly until most of the water is absorbed and the rice is al dente.
- Brown rice: 1 glass
- Water: 3 glasss
3
Add wakame and place the fish on top of the rice.
- Kelp (sea kale): 30 g
4
Cover with a lid and cook for about 5 minutes until the wakame absorbs the water and the shrimp are sautéed. Remove from heat. Add soy sauce and rice vinegar.
- Peeled shrimp: 12 pieces
- Kelp (sea kale): 30 g
- Soy sauce: 1 tablespoon
- Rice vinegar: 1 tablespoon
5
Place on plates, garnished with sprouts and nori on top. Serve with lime wedges.
- Pea shoots (sprouts): 160 g
- Radish sprouts: 1 glass
- Dried nori seaweed: 1 piece
- Lime: 2 pieces