Upside-Down Deep Cut Coconut Shrimp Nigiri

Menu Part


5 Each Deep Cut Coconut (Item# 057446)
3 Ounces Sushi Rice, Cooked, Seasoned
1/2 Ounce Scallions, Finely Chopped
1 Ounce Sweet Soy
2 Ounces Thai Chili Sauce


  1. Fry the Coconut Breaded Shrimp in a 350°F fryer until 165°F internal temperature.
  2. Mix the rice and scallions and season the rice with sushi vinegar.
  3. Make small balls of rice and top the body of the shrimp.
  4. Drizzle with sweet soy sauce and a side of Thai chili sauce.

View as PDF