Shrimp Sushi recipe

Ingredients:
10 large Shrimp, raw.
Water, for boiling.
Salt.
2 cups of Sushi rice.
Wasabe horseradish sauce.

Procedures:
Skewer the shrimp from head to tail with toothpicks to prevent curling.

Place in lightly salted boiling water for 3 minutes, then transfer to ice water.

When cooled remove the shell and skewers. Make a slit in the underside of the shrimp and cut through almost to the top but not completely. Remove the dark vein.

Moisten your hands with a mixture of 1 cup water and 2 tablespoon vinegar. Take a 1 1/2 tablespoons of the sushi rice and form into a rectangular block about 2 inches long with rounded edges and sides.

Scoop up a tiny amount of Wasabe horseradish with the tip of your finger and spread it on the inside of the shrimp.

Place the shaped rice on top of the Wasabe and press gently. Press into the shrimp, but make sure it holds its shape.