Recipe adapted from Nishiki Rice
Pictures by Kelly
3 cups cooked sushi rice
1/2 pound cooked shrimp*
1/2 cup thinly sliced celery
1/4 cup green onions, chopped
1/4 cup carrot, peeled and shredded
1/4 cup cucumber, peeled, seeded, and cut into small chunks (optional)
1/4 cup rice vinegar
salt, to taste
1 avocado, cut into slices
lettuce, roughly chopped
- Combine rice, celery, shrimp, green onions, carrot, cucumber (optional) and vinegar. Refrigerate until read to serve.
- To serve, arrange lettuce on plates. Top with about 3/4 cup rice mixture. Place a few slices of avocado on each plate. Serve with wasabi, if desired.
*Use small shrimp or medium/large shrimp that have been cut into pieces