East Meets West Sushi Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 5 |
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I got this recipe off a NISHIKI Premium Grade Rice bag (Sushi Rice). It sounded so yummy and I didn't want to lose it! Really Simple too! Ingredients:
3 cups cooked sushi rice, cooled (nishiki is really good) |
3/4 cup celery, thinly sliced |
1/2 lb small shrimp, shelled and cooked |
1/4 cup green onion, chopped (and tops) |
1/4 cup seasoned rice vinegar (marukan gourmet) |
5 large butter lettuce leaves (or other lettuce) |
1 medium avocado |
toasted sesame seeds, for garnish |
wasabi powder, prepared (paste) |
Directions:
1. Combine rice, celery shrimp, green onions & tops and vinegar. Refrigerate until ready to serve.
2. To serve, arrage a lettuce leaf on each 5 individual serving plates. Top with about 3/4 cup rice mixture. Remove peel and seed from avocado. Thinly slice avocado and divide among the 5 plates.
3. Sprinkle lightly with toasted sesame seeds and serve with Hime Japanese Horseradish Powder (Wasabi), prepared, if desired. Makes 4-5 servings.
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