Japanese Shrimp And Rice - cooking recipe

Ingredients

1 cup sushi rice
1/4 cup rice vinegar
2 tbsp thinly sliced pickled ginger
1 small cucumber, halved lengthwise and thinly sliced
3 None green onions, thinly sliced diagonally
1 medium avocado, peeled, pitted and cut into 3/4-inch pieces
1 lb cooked large shrimp, peeled and deveined, tails intact
1 tbsp toasted sesame seeds

Preparation

Rinse the rice under cold water. Place the rice and 1 cup water in a medium saucepan. Cover with a tight-fitting lid and bring to a boil. Reduce the heat to low; simmer, covered, for 12 mins or until the water is absorbed.
Remove the rice from the heat. Let stand, covered for 10 mins (don't lift the lid). Fluff with a fork. Transfer the rice to a large bowl. Add the vinegar and half the ginger and stir to combine.
Add the cucumber, onion, avocado and shrimp to the rice mixture and toss to combine. Spoon into bowls. Serve sprinkled with sesame seeds and the remaining ginger.