Avocado & Shrimp Sushi Salad

From Yoko, p. 90 of Moosewood Restaurant New Classics: 350 Recipes for Homestyle Favorites and Everyday Feasts, by The Moosewood Collective. New York: Clarkson Potter, 2001. (ISBN 0-609-80241-0 (pbk.))

 

INGREDIENTS

1 c sushi rice (short grain white)

1 1/2 c water

1 lb. peeled and deveined shrimp

1/4 c rice vinegar

2 t sugar

3/4 t salt

2/3 c peeled and grated carrots

1/4 c minced scallions

1/4 c grated daikon radish

1 T toasted sesame seeds

1+ sheet nori seaweed (I like lots of nori)

1 ripe avocado

optional: salad greens, citrus wedges

 

DIRECTIONS:

Bring rice and water to boil in saucepan. Reduce heat and simmer, covered, until rice is cooked, about 15-20 mins.

 

Have another pot with simmering water and cook shrimp until pink and firm, 2-3 mins. Drain.

 

In a cup, mix rice vinegar, sugar and salt until dissolved.

 

Put cooked rice in large bowl. Add vinegar mixture, carrots, scallions, daikon, sesame seeds, and crumbled nori. Mix and set aside to cool at room temperature.

 

To serve, put greens on individual plates (I think it's better without the greens), mound rice, arrange avocado and shrimp. Put a citrus wedge on the side if desired. Garnish with nori.

 

The original recipe has a wasabi vinegar dressing, which I didn't like. I think the vinegar in the rice is sufficient seasoning, but if I were to add anything, perhaps a little drizzle of soy sauce at the end.

 

Done