Sushi-Style Rice Salad with Shrimp, Avocado, and Sesame
⏳ Time
50 minutes
🥕 Ingredients
16
🍽️ Servings
4
Description
Can serve as both a salad and a main dish.
Ingredients
- Water - 1 qt
- Ginger - 7.9 oz
- Rice Vinegar for Sushi - 5 fl oz
- Salt - 1¼ g
- Tiger shrimp in brine - 16 pieces
- Soy Sauce - 0 fl oz
- Vegetable Oil - 3 fl oz
- Sesame Oil - 2½ ml
- Long-Grain Rice - 3.2 oz
- Sugar - 1¼ g
- Toasted Sesame - 0.4 oz
- Eel - 22.9 oz
- Watercress - 2.6 oz
- Alfalfa sprouts - 2.6 oz
- Avocado - 2 pieces
- Dried Nori Seaweed - 2 pieces
Step by Step guide
Step 1
Pour water into a medium pot. Add roughly chopped ginger, 50 ml of rice vinegar, and salt. Bring to a vigorous boil and simmer for 20 minutes.
Step 2
While the ginger is boiling, prepare the shrimp. Peel them, leaving the tails intact. Make a deep cut along the back, then butterfly them. Lightly salt.
Step 3
Prepare the dressing: mix 75 ml of rice vinegar with vegetable oil, soy sauce, and dark sesame oil in a small bowl. Whisk vigorously, then season with salt.
Step 4
When the water with ginger has boiled for 20 minutes, remove it from heat. Let it cool for a few minutes and then immerse the shrimp in the water for 1-2 minutes. Remove them from the water; if they curl up, butterfly them again and place them in the bowl with the prepared dressing.
Step 5
Remove the ginger from the water. In the same water, add the rice, bring to a boil, and cook until done for 15 minutes (you may need to add a little more water). Drain the rice and mix it with rice vinegar and sugar.
Step 6
Toast the sesame seeds in the oven for 5 minutes at 482°F until golden, and add them to the rice.
Step 7
Wash and dry the lettuce greens. Toss watercress, alfalfa sprouts, and lettuce into a large bowl, add a few tablespoons of dressing, and mix well.
Step 8
Divide the salad onto 4 dinner plates. On each plate, also place 4 slices of avocado (arranged in a circle, like a pinwheel), and lay 4 shrimp (tails towards the center of the plate, positioned between the avocado). Fill the empty spaces between the shrimp with rice. Drizzle dressing over the avocado and shrimp.
Step 9
Hold the sheets of seaweed over an open flame on both sides until they become crispy and curl up (about 30 seconds). Cut into thin strips and garnish the finished dish.
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