Sushi-style shrimp salad

Total Time
25 min
12 min
5 min
Have a hankering for sushi? Save on SmartPoints® but maximize flavor with this sushi-style shrimp salad. I mean, let's face it: who doesn't love a salad that has rice as an ingredient? This cold-tempered recipe makes just enough for one serving, but each of the components can be made ahead of time, so it's a great option for meal-prepping. Instead of enjoying this as a salad, you can even roll it up in the suggested large Bibb lettuce leaves to make four individual wraps. Or, get adventurous and wrap it in a piece of seaweed snack for a real sushi experience!


quick cooking brown rice

¼ cup(s)

rice vinegar

1½ Tbsp

canola oil

½ tsp

pickled ginger

1 tsp, minced

prepared wasabi paste

½ tsp


¼ tsp

cooked shrimp

3 oz, peeled and deveined medium

English cucumber(s)

¼ cup(s), sliced, diced

shredded carrot(s)

¼ cup(s)


2 Tbsp, chopped

uncooked scallion(s)

1 Tbsp, sliced

bibb lettuce

4 leaf/leaves, or green leaf lettue

unsalted toasted sesame seeds

¼ tsp


  1. Cook rice according to package directions. Transfer to small bowl to cool.
  2. Whisk together vinegar, oil, ginger, wasabi paste, and sugar in medium bowl. Add rice, shrimp, cucumber, carrot, avocado, and scallion and toss to combine.
  3. Place lettuce on plate. Top with shrimp salad and sprinkle with sesame seeds.
  4. Per serving (1 plate)

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