How to Thaw Frozen Shrimp & Make Shrimp Mayo Rice Balls

[@Lina_Lithuania]

The beauty in a simplicity. Such a pleasure to watch your videos👌👌👌

[@cookingJapan]

Hello! Thank you for always watching my videos. Today is a holiday in Japan, so it's quiet in Tokyo this Monday morning. Seeing your comment made my morning! Arigato✨🥰

[@Piggybjorn]

Must be savory and tasty. You are using the tiger shrimp, known as good quality shrimp. Thanks for sharing.

[@cookingJapan]

Glad you enjoyed the video! Thank you for your comment 🙏🏻 Have a great weekend✨😊

[@fewchr]

How do you get your shrimps to freeze separately? My frozen shrimps always end up stuck to one another.

[@cookingJapan]

If you're freezing fresh shrimp, lay them out in a single layer on a baking sheet and freeze them for about 1-2 hours. Once they are frozen individually, you can move them to a freezer-safe bag. This way, they won't stick together. But if your shrimp came pre-frozen and are stuck together, they might have thawed a bit during transport and then refroze themselves :) Thanks so much for watching my videos 😊

[@fewchr]

@@cookingJapan that is truly amazing to know and appreciate that so much care goes into something people think is so simple.

[@cookingJapan]

@@fewchr Thank you! I appreciate your comment! 😊

[@MaryinWilm]

What type of rice are you using? Here we have “sushi” rice and Arborio rice but both are more expensive than the long grain that is available everywhere. Are there specific brands you prefer? I did see one bag labeled “new rice” but wasn’t sure what that meant? Also, my shiso (green perilla) plant went to seed last year and now it is growing all over my yard! Do you know of any good ways to preserve it? I tried freezing a few leaves but they turned brown. Maybe dehydrated? I hate to waste such a bounty! Have a great week 💕💕💕

[@cookingJapan]

Hello! I remember seeing Japanese rice labeled as "sushi" rice when I visited America. Japanese rice can be expensive there, right? In Japan, we use short-grain rice, and most brands taste great, so I don't have a particular preference. I just look for organic options. "New rice" is rice harvested in the same year, so it's fresh and flavorful. Here in Japan, we don't have long-grain rice, so it looks stylish to me 😆 It's amazing that you have so much shiso in your yard! You could make a shiso sauce (similar to basil pesto) with olive oil, shiso, salt, and pine nuts, and store it in jars or freeze it. That would be great! Have a wonderful weekend✨😊