I had a problem with this recipe before I even got into the kitchen. It calls for a medium avocado. All the avocadoes at my local grocery store were the same size. I've never cooked with an avocado before so I have no idea what a "medium" avocado looks like. My next problem is obvious in the picture. 1/2 pound of shrimp is not nearly enough. Fortunately my last problem turned out not to be a problem at all. When I added the vinegar, the smell was overpowering. I was sure it was too much. It's not. It's just perfect.
This recipe is lacking something. I can't put my finger on it. It does suggest you serve it with toasted sesame seeds and wasabi powder, neither of which I had on hand. Both of those ingredients would add more flavor, but more texture is needed also.
Verdict: Not bad, but I probably won't be making this one again
3/4 cup thinly sliced celery
1/2 pound small, shelled, cooked shrimp
1/4 cup chopped green onions & tops
1/4 cup Marukan Seasoned Gourmet Rice Vinegar
5 large butter head or other leaf lettuce leaves
1 medium avocado
Combine rice, celery, shrimp, green onions & tops and vinegar. Regrigerate until ready to serve. To serve, arrange a lettuce leaf on each of 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 to 5 servings.
*Combine 1-1/4 cups Nishiki Rice and 1-3/4 cups water in medium saucepan. Bring to a soft boil. Reduce heat to low. Cover and simmer 20 minutes, or until liquid is absorbed. Remove from heat. Let stand covered, 10 minutes. Makes about 3 cups cooked rice.
Recycle: vinegar bottle
Compost: celery leaves and avocado peel