Shrimp Sushi

To cook shrimp, first pierce each shrimp lenghtwise with a long toothpick. This keeps the shrimp from curling tight while boiling. Then cook shrimp in shell in boiling water for 1-2 minutes. Cool immediately by running cold water over them. This helps shrimp retain color. Remove toothpicks & shell shrimp. Cut vertically so shrimp lay flat. Make a marinade with the rice wine vinegar & water, 1 tsp. each per shrimp, & marinate shrimp for about 15 minutes. Then refrigerate for 1 hour. To prepare rice, wash five or six times until water runs clear. Cook rice according to package directions. After rice is cooked, let it sit covered for at least 20 minutes. While sitting, prepare special sushi sauce by combining the vinegar, salt, sugar & rice wine (sake). Place rice into a bowl & pour sushi sauce into rice, dividing it in halves. Do not stir. Then cool down naturally or with fan. Never put into refrigerator. After one hour make bite size rice balls. Should be able to make 20. Place a shrimp on top of each ball.