Ingredients
| 1 lb |
Nishiki cooked rice |
| 3 tbsp |
Sudachi Ponzu (green label) |
| 2 tbsp |
granulated sugar |
| 1/2 tsp |
salt |
| 1/2 lb |
small, shelled, cooked shrimp |
| 1/4 cup |
chopped green onion & top |
| 4 large |
lettuce leaves |
| 1medium |
cucumber |
| 1 medium |
avocado |
| 2 tsp |
roasted black sesame seeds (optional) |
| Instruction |
| 1. Add cooked rice to ponzu, sugar and salt; mix, using a folding motion until rice absorbs liquid. Cool to room temperature. |
| 2. Mix in shrimp and green onion & top. Refrigerate until cool. |
| 3. To serve, arrange one lettuce leaf on each of four individual plates. |
| 4. Top each with 1/4 cup rice (about 1 cup). |
| 5. Pare cucumber if desired.Halve lengthwise; remove and discard seeds. Cut crosswise into thin slices. |
| 6. Remove and discard avocado seed and skin. Thinly slice avocado. |
| 7. Attractively arrange equal portions of cucumber and avocado slices on each plate. |
| 8. Sprinkle each with sesame seeds and serve. Makes 4 servings. |
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