East Meets West Sushi Salad - cooking recipe

Ingredients

3 cups cooked sushi rice, Cooled (Nishiki is really good)
3/4 cup celery, Thinly Sliced
1/2 lb small shrimp, Shelled and Cooked
1/4 cup green onion, Chopped (And Tops)
1/4 cup seasoned rice vinegar (Marukan Gourmet)
5 large butter lettuce leaves (Or other lettuce)
1 medium avocado
toasted sesame seeds, For garnish
wasabi powder, Prepared (paste)

Preparation

Combine rice, celery shrimp, green onions & tops and vinegar. Refrigerate until ready to serve.
To serve, arrage a lettuce leaf on each 5 individual serving plates. Top with about 3/4 cup rice mixture. Remove peel and seed from avocado. Thinly slice avocado and divide among the 5 plates.
Sprinkle lightly with toasted sesame seeds and serve with Hime Japanese Horseradish Powder (Wasabi), prepared, if desired. Makes 4-5 servings.