Popcorn Shrimp and Avocado Sushi and Creamy Ranch Sauce #RSC

READY IN: 45mins




  • 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. 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. 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. Make sauce for sushi rice. In a small bowl, combine lemon juice, sugar and salt. Mix well.
  • 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. Make sauce for topping. In a bowl, combine ranch dressing, soy sauce and parmesan cheese. Mix well.
  • 7. Halve avocado, remove seed and slice each halved avocado thinly.
  • 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.