Sushi Salad - Core
Source of Recipe
WW Community
List of Ingredients
1.5 c cooked brown basmati rice, chilled (for best results, make a few hours or a day ahead and refrigerate)
1.5 lb shrimp, peeled and deveined
1/2 tsp sesame oil (not Core; 1.5 WPAs spread over 4 servings)
1.5 tsp canola oil
1 TBS minced fresh or jarred ginger, divided
1 TBS minced fresh or jarred garlic
1 seeded, diced fresh or jarred jalapeno, to taste (we used about 5 slices from a jar)
3 scallions, sliced (white and green parts)
1/8 c soy sauce
1 tsp wasabi paste or prepared horseradish (or to taste)
ripe avocado, diced
small cucumber, peeled, seeded, and diced
1/2 yellow bell pepper, seeded and diced Recipe
Heat the canola and sesame oils over medium-high heat. Saute shrimp, 2 tsp of ginger, garlic, jalapeno and scallions until shrimp are cooked through. Set aside to cool.
In a small dish, combine the soy sauce, remaining ginger, wasabi/horseradish, and additional chopped jalapeno, if desired.
Combine the rice, shrimp, avocado, cucumber, and bell pepper in a large bowl. Toss well to combine. Drizzle the sauce over the salad, and toss well again.
Serves 4 as a main dish, 6 as a side salad or appetizer
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