INGREDIENTS
4 oz
Shrimp, cooked
1
Avocado
1
Carrot, medium
1/3 cup
Cucumber
1 tbsp
Lemon juice
2 tbsp
Mayonnaise
1
Soy sauce
1 tbsp
Sriracha
1 1/2 cups
Rice, cooked short grain
1
Kosher salt
1
Sesame seeds, Toasted
2 tsp
Olive oil, extra-virgin
1 tbsp
Rice wine vinegar