In a bowl, mix peeled shrimp with a pinch of salt, pepper, and sake. Set aside.

Slice the onion thinly.

Boil water in a pan, blanch the spinach briefly, then rinse under cold water. Squeeze out excess water and chop into bite-sized pieces.

Wipe the pan dry, add olive oil, and heat over medium. Sauté the onion until softened.

Add the marinated shrimp to the pan, draining any excess liquid. Cook until the shrimp changes color. Sprinkle in the flour and stir until no longer powdery.

Add the canned tomatoes, salt, pepper, consomme, and milk. Stir and bring to a boil. Add the spinach and simmer on low heat until the sauce thickens.

Grease a heatproof dish with butter (optional). Layer the cooked rice, then pour the tomato sauce over it. Top with pizza cheese.