It takes a minute to make and you can sprinkle it on everything.
, of course, so you’ll want to make sure it’s relatively dry. When you pick some up in your hand, the grains should fall easily from your fingers. Stickier rice will gum up once you throw it in the skillet. , the seaweed you’d typically see used to make sushi hand rolls, and tear them up. Add them to a small food processor along with 1/2 a teaspoon of kosher salt, and pulse until the mixture reaches the consistency of glitter. As she works, Andrea notes that it “smells like the ocean.
will burn. Once the garlic starts to get fragrant with a cooked, not raw, aroma, add the shrimp. This will cause the temperature in the pan to drop, so crank up the heat a little bit.cooked through. At that point, add in the rice and stir to incorporate the shrimp. are cooked and pink, drizzle in and incorporate the fish sauce. Then, turn off the heat—this will buy you time, Andrea says—and add the green onions.
Once the green onions have softened, add in the nori dust, stir, and serve. All of the grains should be evenly coated with the seasoning.
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