Sakura Shrimp Sticky Rice

Sakura Shrimp Sticky Rice is a comforting home-style dish that fills the table with a familiar aroma the moment it is served. Steamed glutinous rice is folded together with fragrant stir-fried ingredients, slowly absorbing their oils and flavors until each grain becomes plump and tender. Once molded and turned out, freshly toasted sakura shrimp are sprinkled on top, their delicate fragrance unfolding in the air and adding beautiful layers to the dish.

This is a dish that needs no special occasion, yet always makes you want to sit down and enjoy a proper meal. Each grain of rice stands on its own, the aromas build gently layer by layer, and every bite carries a familiar and comforting taste of home.

 

Watch step by step recipe video below:

Ingredients 

 

Sticky Rice:

470 g long-grain glutinous rice
160 g pork (thinly sliced or diced)
30 g dried small shrimp
6 dried shiitake mushrooms, soaked until soft
1 tsp rice wine
1 tsp vegetarian mushroom oyster sauce

Seasoning:

2 tbsp oil
1  tsp salt
1  tsp sugar
1 tsp white pepper
2 tbsp crispy fried shallots
2 tbsp soy sauce
2 tbsp vegetarian mushroom oyster sauce
2 tbsp sesame oil
½  cup water

Topping:

20 g sakura shrimp (dried baby shrimp)
1 tbsp oil
Cilantro for garnishing (optional)

 

Preparation:

1. Rinse the glutinous rice until clean. Add water and soak for at least 4 hours, overnight is best.
2. Drain well. Dampen a steaming cloth and wring out excess water, then line it in the steamer. Add the soaked rice, poke a few holes in the rice mound, cover, and steam over boiling water for about 25 minutes until fully cooked.
3. Slice the soaked shiitake mushrooms into strips. Slice the pork and marinate with rice wine and vegetarian mushroom oyster sauce for 5 minutes.
4. Heat oil in a pan. Sauté the shiitake mushrooms and dried shrimp until fragrant, then add the pork. Season with salt, sugar, and white pepper. Add crispy fried shallots, soy sauce, vegetarian mushroom oyster sauce, sesame oil, and water. Bring to a gentle simmer over low heat.
5. Add the steamed glutinous rice to the pan. Turn off the heat and quickly mix while hot until evenly combined.
6. Lightly grease a bowl. Pack the sticky rice mixture firmly into the bowl, cover with a large plate, and quickly invert onto the plate to un-mold.
7. Heat a small amount of oil in a pan. Add the sakura shrimp and stir fry just until they slightly change color. Sprinkle over the sticky rice and garnish with cilantro.