Chef Kristine’s Cookbook

Sushi Salad with Shrimp and Avocado

Enjoy with Sauvignon Blanc
Course Main Course, Salad
Cuisine Asian
Keyword Rice, Shrimp


  • Salad:
  • 4 cups sushi rice cooked
  • ½ cup seasoned rice vinegar
  • ½ cup salad oil
  • 1 cup cucumber fresh, peeled, chopped
  • ½ cup scallions sliced
  • ½ lb. bay shrimp cooked
  • 2 cups edamame peeled, cooked, chilled
  • ¼ cup pickled ginger chopped
  • ¼ cup sesame seeds toasted
  • 1 large ripe avocado peeled, diced
  • Garnish:
  • ½ cup soy sauce
  • 1 tbsp. prepared wasabi prepared
  • sesame seeds toasted


  • 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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