SUSHI SALAD

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RICE MIXTURE
200 gr of rice
450 ml of water
3 gr salt (½ teaspoon)

20 gr granulated sugar
25 ml vinegar
2 nori sheets

SHRIMP MIXTURE
300 gr shrimp
2 gr salt (⅓ teaspoon)
3 gr onion powder (1 teaspoon)
3 gr garlic powder (1 teaspoon)
2 gr paprika powder (⅔ teaspoon)
1.5 gr black pepper powder (½ teaspoon)
20 ml olive oil

SAUCE
75 grams mayonnaise
75 grams chili sauce
10 grams sambal

EXTRA
1 avocado
lettuce
½ cucumber
½ mango
black sesame seeds
fried onions

Wash the rice. Once the water is clear, it is good.

Put the rice in a pan with a thick bottom. Add water and salt. Cook, covered, over high heat. Once the water starts to foam, reduce heat. Cook for 15 minutes. Turn off the heat and do not remove the lid. Let the rice rest until it reaches room temperature.

Cook the vinegar and sugar in a saucepan. Once the sugar is dissolved, turn off the heat. Let the syrup come cool down to room temperature.

Add the sugar-vinegar mixture to the rice. Mix well. Cut the nori sheets into small pieces and add them to the rice mixture. Mix well.

Put the shrimp in a bowl. Add onion powder, garlic powder, black pepper, salt, paprika powder, and olive oil. Mix well.

Put the shrimp in a pan and cook until done.

In a bowl, combine mayonnaise, chili sauce, and sambal. Mix until smooth. Set aside 50 grams of the sauce and put the rest in a piping bag.

Put the fried shrimp in a bowl and add the sauce (50 g). Mix until well combined.

Cut the cucumber and avocado into halves and slice them. Cut the mango into cubes.

On a plate, arrange the lettuce followed by the cucumber. Spread the rice on top. Place the avocado on the rice and drizzle some sauce on it. Spoon the shrimp on top. Garnish with sesame seeds and fried onions. Arrange the mango on the plate and garnish the sides with cucumber.

Tips:

Add your favorite vegetables. Substitute shrimp with chicken.
Season with salt and pepper to taste.