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Sushi Salad with Shrimp and Avocado

Main Course, Salad


Ingredients 1

4 cups cooked sushi rice
½ cup seasoned rice vinegar, (salt and sugar already added)
½ cup salad oil
1 cup fresh cucumber, peeled and chopped
½ cup fresh scallions scallions, sliced
½ lb. bay shrimp, cooked
2 cups edamame, cooked and chilled
¼ cup pickled ginger, chopped
¼ cup toasted sesame seeds
1 large ripe avocado, peeled and diced
½ cup soy sauce
1 tbsp. prepared wasabi
Toasted sesame seeds


  1. STEP 1:
    Toss the rice in a large mixing bowl with the vinegar and oil, breaking up large clumps of rice. If rice is cool, add the cucumber, scallions, shrimp, edamame and pickled ginger. Mix ingredients gently with a large spatula to blend evenly. Put salad in a large serving bowl and sprinkle with toasted sesame seeds. Chill salad an hour or two. Mix the soy sauce with the prepared wasabi and serve alongside the salad in a small bowl with a spoon. Top salad with diced avocado and offer soy garnish, serve right away. Each salad should be topped with desired amount of soy-wasabi mix. Makes 6 to 8 servings.
Chef’s Note: Grilled fish such as salmon or tuna can be a part of this salad to make it a satisfying main course salad during hot weather.


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