One of the first restaurants Jeff, my husband, took me to when I moved to Japan was a sushi-go-round. These restaurants serve sushi on small plates that are brought to you on a conveyor belt. When you sit down you have a touch screen TV monitor where you can view the menu selections, pick the sushi you want, order, and then when your sushi is about to arrive at your table a jingle will play and your order is served in designated colored bowls. If you decide not to place an order, then you can grab any of the prepared plates that come by your table that are not already assigned to another table.
We loved this experience and would eat 8-10 plates each and a side item (like fried chicken or shrimp). We also appreciated how every table comes with its own hot water dispenser so you could make your own cup of green tea.
When you’re done, you simply ring a chime and a server comes to your table, calculates how many plates you ate and the price, which is determined by the color of the plate. Each plate was either 100 Yen to 500 Yen. At that time, I just rounded it in my head like $1.00 to $5.00.
Whenever we would go, we would always make our cup of hot green tea, say cheers and then select the avocado and shrimp sushi. It is sushi rice with slices of avocado, cooked shrimp, very thin slivers of onion, and a delicious mountain of Japanese mayonnaise. SO GOOD! OISHI (which means delicious or “so good” as it pertains to food in Japanese). I would always try to eat this in one mouthful, but the toppings were stacked up so high it was almost impossible. We never got bored with this sushi. There were plenty of other variations that make my mouth water just reminiscing about it.
We now live in Clovis, New Mexico and there aren’t any conveyor belt sushi restaurants. I made this salad because I love the pairing of avocados with shrimp. This salad is delicious, light, and colorful with good texture. Of course, it reminds me of Japan.
|Shrimp and Avocado Salad with Sesame Ginger Dressing
|½ Orange Bell Pepper|
|A handful of Roasted Sesame Seeds|
|1-2 heads of Romaine Lettuce|
|3-4 chopped Scallions|
|Salt and Black Pepper|
|Sesame Ginger Dressing (Newman’s Own)|
|1 cup of Baby Shrimp|
|A handful of Sliced Almonds|
Start by chopping ROMAINE LETTUCE into bite size pieces and discard the stalk
- Put the lettuce into a mixing bowl
- Add Newman’s Own Sesame Ginger Dressing and mix well with the lettuce
- Place dressed lettuce onto a serving bowl
- Then slice AVOCADO and ORANGE BELL PEPPERS
- Place them as you like onto the lettuce
- Chop the SCALLIONS and sprinkle over the rest of the salad
- Then add SLIVERED ALMONDS and ROASTED SESAME SEEDS
- Top with cooked SMALL SHRIMP, SALT and BLACK PEPPER
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