While Sandy Nguyen, an activist and community organizer in New Orleans, refers to this dish as “sushi,” it’s closer to a ceviche, but wrapped in local herbs such as mint, sorrel, or purple shiso from community gardens along the Gulf. Seek out herbs with large leaves for this purpose. Roasted rice powder lends a subtle, nutty flavor to the lightly cooked shrimp, and is available in Vietnamese markets.
- 3 lb. large shrimp, peeled and deveined
- ¼ cup fresh lime juice
- 3 cups fresh, large herb leaves such as mint, shiso, or basil (or a combination), divided
- 1 medium red onion (12 oz.), halved and thinly sliced
- 3 Tbsp. Vietnamese roasted rice powder (Thinh Viet Nam)
- Soy sauce, for serving
- Prepared wasabi paste, for serving