For the shrimp, combine all shrimp ingredients in a small bowl and set aside for 15 minutes.

Set up a large pot or wok with a steaming rack. Add water until there’s enough to just barely touch the bottom of the steaming rack. Bring water to a boil over high heat. Place an 8”x8” aluminum square pan on top of the steaming tray.

Once water comes to a boil, lower the temperature so that it’s simmering. Add the shrimp to the pan and put a lid on top. Let steam for 3-5 minutes until shrimp is pink and cooked through. Remove shrimp from the pan, cut into bite-sized pieces, then set aside in a separate bowl.

Next, in a medium bowl, whisk together all ingredients for the rice roll except green onion. Make sure it’s a smooth consistency.

Heat up your steaming station again with the square pan. Once water is simmering, ladle in about ⅓ of a cup of the rice roll mixture or enough to evenly coat the bottom of the square pan. Sprinkle green onion evenly over the rice roll mixture. Place some of the diced shrimp in a row about ½ inch from the edge of the pan.

Place a lid over the wok/pot, let steam for 3 minutes. Then, remove the lid. Using a spatula, gently roll the rice mixture into a nice roll and remove from the pan.

Repeat steps 5 and 6 until you use up all the rice roll mixture and shrimp.

Whisk together all sauce ingredients in a small bowl and spoon some sauce over the rice roll before serving.