Entree: Brazil – Brazilian Japanese – Temaki de Moqueca (Hand-rolled seaweed cone with sushi rice and moqueca-style coconut seafood)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Total 55 min

Ingredients

- 1 1/2 cups (300 g) sushi rice, rinsed
- 2 cups (480 ml) water for cooking rice
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (12 g) granulated sugar
- 1 tsp (5 g) salt for rice
- 8–10 nori sheets
- 12 large shrimp, peeled and deveined, approx. 12 oz (340 g)
- 8 oz (225 g) firm white fish (such as snapper or cod), cut into 1/2-inch (1 cm) pieces
- 1 cup (240 ml) coconut milk
- 1 tbsp (15 ml) dendê (palm) oil or extra-virgin olive oil
- 1 tbsp (15 ml) vegetable oil for searing
- 1 small yellow onion, finely chopped, about 3 oz (85 g)
- 2 cloves garlic, minced, about 6 g
- 1/2 red bell pepper, thinly sliced, about 3 oz (85 g)
- 1 medium tomato, seeded and diced, about 5 oz (140 g)
- 2 tbsp (30 ml) lime juice
- 1/4 cup (15 g) fresh cilantro, chopped
- 1/4 cup (60 ml) mayonnaise
- 1 tsp (5 ml) lime juice (for mayo)
- 2 tbsp (30 ml) soy sauce (shoyu) for serving
- Salt and freshly ground black pepper to taste

Instructions

1. Rinse the sushi rice until the water runs clear. Combine rice and 2 cups (480 ml) water in a rice cooker or saucepan; cook according to package directions until tender. Transfer to a bowl and gently fold in rice vinegar, sugar, and 1 tsp (5 g) salt; let cool to lukewarm.
2. Stir the mayonnaise with 1 tsp (5 ml) lime juice and a pinch of salt; set aside for serving.
3. Heat 1 tbsp (15 ml) vegetable oil in a skillet over medium-high heat. Season shrimp and fish lightly with salt and pepper and sear just until opaque (shrimp curl and fish flakes), about 1–2 minutes per side for shrimp and 2–3 minutes total for fish pieces. Remove and set aside.
4. In the same skillet, add 1 tbsp (15 ml) dendê or olive oil and reduce heat to medium. Sauté chopped onion and garlic until translucent, 3–4 minutes. Add red bell pepper and tomato and cook until softened, about 3 minutes.
5. Pour in 1 cup (240 ml) coconut milk and simmer gently for 3–4 minutes. Return the shrimp and fish to the skillet and warm through for 1–2 minutes. Stir in 2 tbsp (30 ml) lime juice and 1/4 cup (15 g) chopped cilantro; adjust salt and pepper. Remove from heat.
6. To assemble, place a nori sheet shiny-side down. With wet hands, spread about 1/3 cup (65 g) of seasoned sushi rice in a triangular shape toward one corner of the sheet, leaving a 1/2-inch border. Spoon 2–3 tbsp (30–45 ml) of the moqueca seafood mixture across the rice, drizzle a little lime mayo, and scatter a few cilantro leaves.
7. Roll the nori into a cone (temaki) by folding the corner with the filling over and rolling tightly toward the opposite edge. Serve immediately with soy sauce for dipping and extra lime wedges.
8. Repeat to make 8–10 cones; serve immediately so nori remains crisp.