Popcorn Shrimp And Avocado Sushi And Creamy Ranch Sauce #rsc

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 3
• 1 cup sushi rice, uncooked
• 1/3 cup lemon juice
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 lb shrimp, cooked and without tail
• 2 tablespoons all-purpose flour
• 1 egg, beaten
• 2 tablespoons milk
• 1 teaspoon mayonnaise
• 2/3 cup breadcrumbs
• 1 avocado
• 1/4 cup hidden valley® original ranch® dressing
• 1 teaspoon soy sauce
• 1 teaspoon parmesan cheese

Recipe

• 1 1. rinse the sushi rice several times in running water until water gets clear. drain in a colander. cook in a saucepan with a lid or rice cooker according to package directions.
• 2 2. while rice is cooking, make popcorn shrimp. clean shrimp with running water, drain completely and sprinkle all-purpose flour (not listed) lightly. in a bowl, combine all-purpose flour, egg, milk and mayonnaise. mix well. dip each shrimp in the batter and coat with bread crumbs.
• 3 3. in a skillet, heat canola oil and deep-fry shrimp until golden browned and crisp. (350 degrees f) drain on paper towel. set aside.
• 4 4. make sauce for sushi rice. in a small bowl, combine lemon juice, sugar and salt. mix well.
• 5 5. when the rice is done, transfer to the medium bowl. add the sauce for sushi and mix gently. don’t stir too much. let cool.
• 6 6. make sauce for topping. in a bowl, combine ranch dressing, soy sauce and parmesan cheese. mix well.
• 7 7. halve avocado, remove seed and slice each halved avocado thinly.
• 8 8. place the sushi rice into 8x8 clear baking dish. spread about 2/3 of ranch dressing sauce, arrange sliced avocadoes and put popcorn shrimp. spread the rest of sauce on top.