John and I made this recipe last week with salmon and decided to try it again with shrimp. Although I like the salmon rendition better, this shrimp one is very good, quick, and easy.

The shrimp cooks very quickly so it is good to get the rest of the components ready first. We usually have some cooked rice in the refrigerator and I sush-i-fy it by adding some sweetener and rice vinegar.

For the dressing, it is a combination of 1/2 teaspoon of toasted sesame oil, 1/4 cup soy sauce, 3 Tbl white vinegar, 2 Tbl of a neutral oil, 2 Tbl minced fresh ginger, and 2 Tbl of chopped scallions. After you have your “sushi rice” and dressing made then all you need to do is assemble the other ingredients which are shredded cabbage, chopped avocado, and thinly sliced Persian cucumbers.

Now cook the shrimp quickly and put it on top of the rice followed by the cucumbers, avocado, and cabbage. Ladle some of the sauce over everything and dust with sesame seeds or my favorite, furikake.

Note: We usually run out of the dressing so we make a double recipe.