Blistered Shishito Peppers sauteed in Soy Ginger Sauce are an Asian restaurant favorite that you can now easily make at home with this simple 20 minute recipe!
Over the years I’ve turned hundreds of friends and family members on to the deliciousness that is a Shishito Pepper! Ok, maybe that’s a slight exaggeration, but lets just say I’ve introduced a lot of people to these amazing little peppers and everyone has loved them!
What are shishito peppers?
Shishito peppers are a sweet pepper from East Asia, often served as a starter at popular sushi restaurants such as Nobu, Ra and Katsuya. The fun thing about these peppers is that they’re a mild, sweet pepper, yet about one in every ten is spicy! Surprise!
I call them the “Russian roulette” of peppers because you never know when you’re going to get a spicy one!
Up until a couple of years ago, I was only able to find fresh shishitos at the Asian markets around San Diego. Now I see them at most major grocery stores, including Sprouts and Trader Joe’s.
2 tablespoons rice vinegar (or white wine vinegar)
2 tablespoons sugar
1 tablespoon kosher salt
1/2 cup soy sauce (for the rice cakes)
2 tbsp sesame oil (for cooking rice cakes)
Begin by rinsing the sushi rice well, then combining the rice and 2 cups of water in a medium pot. Bring to a boil then reduce the heat to low and cover. Cook for 15 minutes, then remove from the heat, keep the rice covered away from the heat for 10 minutes.
Next, combine the rice vinegar, sugar and salt in a small bowl and microwave for 30 seconds.
Place the cooked rice in a glass bowl and add the vinegar mixture to the rice, combining well.
Allow the rice to cool, then form the rice into small rectangles using your hands, a cookie cutter or this sweet little contraption, also known as a sushi rice mold.
This nifty little tool was part of the “Sushi Party Kit” I picked up at the Japanese Market for $3.50. Have I mentioned how much I love that place?
Once the rice is formed into tight rectangular shapes, cook them lightly on each side over medium heat with 1 tbsp of sesame oil.
Remove from the skillet and dip the rice cakes into the soy sauce.
Next, cook the rice cakes for an additional 2-3 minutes in 1 tbsp sesame oil on each side or until crisp and golden brown.
Remove from the skillet and top with the spicy tuna, then garnish with additional chopped chives.
These scrumptious little bites are just as good as the ones you get in the restaurant and probably even better because of all the tender, love and care that you put into making them at home! 😉