Shrimp Sushi Bowl

A fresh, customizable bowl with marinated shrimp, seasoned rice, and vibrant toppings. Perfect for a quick lunch or dinner.

Yields: 2 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Special Equipment: rice cooker

Ingredients

• ½ lb (225g) cooked shrimp, peeled and deveined

• 1 tbsp soy sauce

• 1 tsp sesame oil

• 1 tsp rice vinegar

• ½ tsp honey or agave (optional)

• ½ tsp grated ginger

• 1 small garlic clove, minced

• Pinch of chili flakes or sriracha (optional)

For the Bowl:

• 1 cup sushi rice (or jasmine or brown rice)

• 1½ cups water

• 1 tbsp rice vinegar

• 1 tsp sugar

• ½ tsp salt

Toppings (customize as desired):

• ½ avocado, sliced

• ½ cup cucumber, thinly sliced or julienned

• ¼ cup shredded carrots

• ¼ cup edamame, steamed

• 2 radishes, thinly sliced

• 1 sheet nori, cut into strips

• Green onions, thinly sliced

• Sesame seeds

• Pickled ginger (optional)

Optional Sauces:

• Spicy mayo (mix 2 tbsp mayo + 1 tsp sriracha)

• Ponzu or extra soy sauce on the side

Directions

1. Cook the Rice: Rinse rice until water runs clear. Cook with water (1:1.5 ratio) according to package instructions. Mix rice vinegar, sugar, and salt in a small bowl, then stir into warm rice. Let cool slightly.

2. Marinate the Shrimp: In a bowl, combine soy sauce, sesame oil, rice vinegar, honey, ginger, garlic, and chili. Add shrimp, toss to coat, and marinate for at least 10 minutes while prepping toppings.

3. Prep the Toppings: Slice avocado, cucumbers, radishes, and green onions. Steam edamame and shred carrots if not pre-shredded.

4. Assemble the Bowls: Divide rice into two bowls. Top with marinated shrimp and arranged toppings. Drizzle with spicy mayo or sauce of choice. Sprinkle with sesame seeds and nori strips.

   Tips: Use pre-cooked shrimp for speed, or sauté raw shrimp until pink and opaque.

   Swap rice for cauliflower rice or salad greens for a low-carb option.

   Add mango or pineapple for a sweet twist.