Asian Noodle & Rice Recipes | HAIKU

Ingredients

• 250 mL (1 cup) sushi rice cooked and seasoned with 30 mL (2 tbsp.) rice vinegar
• 1 nori seaweed leaf, cut in half
• 15 mL (1 tbsp.) spicy mayonnaise
• 15 mL (1 tbsp.) chopped green onion
• 2 thick slices of ham, pan-fried
• 2 pieces of sweet omelette (see recipe on the right)
• 6 Haiku Panko Crispy Shrimp (see recipe opposite)
• Crispy Shrimp: 2 liters (8 cups) canola or vegetable oil (for frying)
• 250 mL (1 cup) tempura batter mix
• 500 mL (2 cups) Haiku gluten-free panko
• 30 medium shrimp (size 31/40), raw and peeled
• Sweet Omelette: 4 eggs
• 15 mL (1 tbsp.) mirin
• 5 mL (1 tsp.) sugar
• 5 mL (1 tsp.) soy sauce