Rice salad with shrimps in sushi style, with avocado and sesame

Pour water into a medium pot. Add chopped ginger, 50 ml of rice vinegar, and salt. Place on heat, wait for a vigorous boil, and simmer for 20 minutes.

While the ginger is boiling, prepare the shrimp. Clean them, leaving the tail intact. Make a deep cut along the back, then open them like a butterfly. Add a little salt.

Let's prepare the dressing: mix 75 ml of rice vinegar with vegetable oil, soy sauce, and dark sesame oil in a small bowl. Whisk vigorously, then season with salt.

After boiling the water with ginger for 20 minutes, remove it from the heat. Let it cool for a few minutes and then dip the shrimp in the water for 1-2 minutes. Then take them out of the water; if they curled up, unfold them again and place them in a bowl with the prepared dressing.

Remove the ginger from the water. Add rice to the same water, bring to a boil, and cook for 15 minutes (you may need to add a little more water). Drain the rice and mix it with rice vinegar and sugar.

Toast sesame seeds for 5 minutes at 250 degrees until golden, then add them to the rice.

Wash and dry the lettuce greens. Toss watercress, alfalfa sprouts, and lettuce into a large bowl, add a few spoons of dressing, and mix well.

Divide the salad into 4 dinner plates. Place 4 slices of avocado on each plate (in a circle, like a pinwheel or wheel), and arrange 4 shrimp (tails towards the center of the plate, between the avocado). Fill the empty spaces between the shrimp with rice. Drizzle with dressing over the avocado and shrimp.

Hold the seaweed leaves over an open flame on both sides until they become crispy and 'curly' (about 30 seconds). Cut into thin strips for the finished dish.