Shrimp "Nigiri" with Creole Tomato Paste

Nigiri Sushi is a single piece of fish served over a small oval shaped clump of rice.  Layered between the fish and rice is generally a smear of wasabi.  In the United States, we often use the word sushi to reference Maki Rolls.  And as everything in America is sometimes, it is backwards and bigger.  Traditionally the rice is on the inside, leaving much smaller rolls.  Maki Rolls at most sushi restaurants in America, are "Super-Sized" for what seems to be perceived value.  Using fresh ingredients, either way you roll it, its good.  Here is my version of Cajun Nigiri.

Steam rice in oven, season with sugar, salt, rice vinegar.  Allow mixture to reside at room temperature, covered with a damp towel.  Place tomato in oven with tarragon and mint stems, until the tomatoes are roasted with little water remaining. The shrimp must be fresh.  Cut the shrimp from the bottom, removing the sand track, but allowing the shrimp to remain in one piece.  With cut side down, massage shrimp until flat, the massaging keeps the shrimp from wanting to curl.  Flash cook shrimp in seasoned water, shock in ice bath, reserve.  Make small rice ball from mixture and place in the palm of your hand, push down with your thumb creating a more linear egg-like shape.  Place rice on plate, smear tomato, then place shrimp.  Or you can buy a California roll from the super market.  

Japanese technique, Louisiana ingredients.