4. To serve, divide the seasoned rice between four serving bowls. Top the rice bowls with cooked vegetables and tender shrimp. Garnish with additional cilantro and lime wedges, if desired.

This sunomono salad features salted cucumbers, wakame seaweed, cherry tomatoes, and briny shrimp tossed in a mirin and rice ...

This new take on a classic Louie Salad is excellent for a healthy summer meal. The tart and slightly spicy creamy dressing ...