Sweet & Tart Sesame Rice Salad
|Cooked short grain rice||2 Cup (32 tbs), cooled (Such As California Pearl)|
|Finely chopped carrot||1⁄2 Cup (8 tbs)|
|Finely chopped green onion||1⁄2 Cup (8 tbs)|
|Finely chopped cucumber||1⁄2 Cup (8 tbs)|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Sesame seed||2 Tablespoon|
|Butter lettuce leaves||4|
|Cooked shrimp||12 Medium, cooled, shelled and deveined|
Mix together rice, carrot, onion, and cucumber.
Combine vinegar, sugar, and salt; stir into rice mixture, cover, and chill for at least 1 hour or as long as overnight.
In a frying pan over medium-high heat, toast sesame seed, stirring, until golden (about 4 minutes); set aside.