Sushi-Style Shrimp Salad
5
Points®
Total time: 25 min • Prep: 12 min • Cook: 5 min • Serves: 1 • Difficulty: Easy
We love this salad that's basically sushi-meets-shrimp salad. The recipe makes just enough for one, 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.
Ingredients
Quick cooking brown rice
¼ cup(s)
Unseasoned rice vinegar
1½ Tbsp
Canola oil
½ tsp
Pickled ginger
1 tsp
Prepared wasabi paste
½ tsp
Sugar
¼ tsp
Cooked frozen shrimp
3 oz
English cucumber
¼ cup(s), sliced
Shredded carrots
¼ cup(s)
Avocado
2 Tbsp
Scallions
1 Tbsp
Bibb lettuce
4 leaf/leaves, medium
Unsalted toasted sesame seeds
¼ tsp
Instructions
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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