Ingredients List

• 2/3 c (160 ml) St-Hubert Thai sauce
• 1 c (250 ml) sushi rice
• 2 c (500 ml) coldwater shrimp
• 1/4 c (60 ml) mayonnaise
• 2 tbsp (30 ml) ponzu or soy sauce 
• 1 or 2 green onions, chopped
• 2 tbsp (30 ml) coarsely chopped cilantro
• 1 1/3 c (330 ml) edamame
• 1 c (250 ml) chopped red cabbage
• 1 avocado, chopped
• 1 1/3 c (330 ml) cucumber, cut into semi-circles

Preparation Instructions

1. In a saucepan, cook the sushi rice according to package instructions. Transfer to a bowl and let cool.
2. In a bowl, toss the shrimp with the Thai sauce, mayonnaise, ponzu sauce, green onions and cilantro.
3. Divide the rice among 4 bowls and garnish with the ingredients, alternating colours like this: edamame, red cabbage, cucumber, shrimp with avocado in the middle.
4. Pour the remaining shrimp sauce over the shrimp as a vinaigrette.
5. Enjoy immediately.