When I was pregnant with my last child, the only thing I wanted was sushi—but pregnant people aren't supposed to eat raw seafood. This simple yet delicious recipe is a safe way to satisfy a sushi craving. Add a thinly sliced jalapeno garnish to take this appetizer over the top. —Lizzy Richtig, Wisner, Nebraska
Ingredients
- 2 cups uncooked jasmine rice
- 1 cup chopped cooked peeled shrimp
- 2 green onions, chopped
- 3 tablespoons spicy mayonnaise
- 4 tablespoons olive oil
- 1 medium ripe avocado, peeled and halved
Directions
- Cook rice according to package directions. Press onto the bottom of an 8-in. square pan. Refrigerate until cooled, at least 2 hours.
- Meanwhile, in a small bowl, combine shrimp, green onions and mayonnaise; cover and refrigerate.
- Cut rice into 1-in. squares. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add rice squares in batches; cook until lightly browned, 4-5 minutes on each side. Remove to paper towels. Repeat with remaining oil and rice squares.
- Cut each avocado half into 8 slices. Cut each slice into 4 pieces, for a total of 64 pieces. Top rice squares with 3/4 teaspoons shrimp mixture and a piece of avocado.
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