Sushi-Style Shrimp Salad
- Total Time
quick cooking brown rice¼ cup(s)
rice vinegar1 ½ Tbsp
canola oil½ tsp
pickled ginger1 tsp, minced
prepared wasabi paste½ tsp
cooked shrimp3 oz, peeled and deveined medium
English cucumber(s)¼ cup(s), sliced, diced
shredded carrot(s)¼ cup(s)
avocado2 Tbsp, chopped
uncooked scallion(s)1 Tbsp, sliced
bibb lettuce4 leaf/leaves, or green leaf lettue
unsalted toasted sesame seeds¼ tsp
- Cook rice according to package directions. Transfer to small bowl to cool.
- Whisk together vinegar, oil, ginger, wasabi paste, and sugar in medium bowl. Add rice, shrimp, cucumber, carrot, avocado, and scallion and toss to combine.
- Place lettuce on plate. Top with shrimp salad and sprinkle with sesame seeds.
- Per serving (1 plate)