Japanese Grand Prix- Sushi and Shrimp Stir fry


The Japanese Grand Prix at Suzuka always proves interesting. The fans are crazy, the racing great, and the food... so fun!  If you've made your own sushi, you know the key is two things. Well made rice and the freshest fish.


With a little sugar and some rice vinegar, sushi rice has it's own unique flavor and texture.


Even though we planned to give a tutorial to our resident Brazilian, it turned out he was way better at making sushi than we were. Who knew!?


My resident beer pourer also did his job sportingly.


We made quite a feast, despite using only about 5 ingredients. That's the magic of sushi.



Basically the rice is the only thing you need a recipe for. Vinegared rice + fresh fish+ sliced vegetables + toasted nori = homemade sushi rolls.

Vinegared Rice (Sumeshi)

from   sushi: easy recipes for making sushi at home by Emi Kuzako, Fiona Smith, Elsa Petersen-Schepelern

1 3/4 cups Japanese style short-grained rice
3 tablespoons Japanese rice vinegar
2 1/2 tablespoons sugar
2 teaspoons sea salt

Put rice in large bowl and wash thoroughly, until water is clear. Drain and leave in strainer for 1 hour.

Transfer to a deep, heavy saucepan, add 2 cups water. Cover and bring to a boil over high heat, about 5 minutes.

Lower heat and simmer, covered for about 10 minutes, or until all the water is absorbed. Do not lift lid until the end. Remove from heat and leave, still covered, for about 10-15 minutes.

Mix the rice, vinegar, sugar, and salt in a small glass measuring cup and stir until dissolved.

Transfer cooked rice to a large shallow dish. Sprinkle generously with vinegar mixture.

Using a wooden spoon, fold the vinegar mixture into the rice. Do not stir. While folding, cool the rice quickly using a fan. Let the rice cool to body temperature before using to make sushi.


Shrimp and Vegetable Stir Fry

Adapted from Damn Delicious

1 tablespoon canola oil
1 pound medium shrimp, peeled and deveined
1 pound snow peas
3 tablespoons reduced sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon rice wine vinegar
1 tablespoon brown sugar, packed
1 tablespoon freshly grated ginger
2 cloves garlic, minced
1 teaspoon sesame oil
1 teaspoon cornstarch
1 teaspoon Sriracha

In a small bowl, whisk together soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, garlic, sesame oil, cornstarch and Sriracha; set aside.

Heat oil in a large skillet or wok over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes. Add snow peas, and cook, stirring frequently, until tender, about 2-3 minutes.

Stir in soy sauce mixture until well combined and slightly thickened, about 1-2 minutes.

Serve immediately, garnished with sesame seeds and green onion, if desired.