Description
An easily customizable sushi bowl with brown rice, fresh veggies, marinated shrimp and a spicy sauce.
Ingredients
Scale
- 1 ½ Tbsp. low sodium soy sauce or tamari
- Zest and juice of 1 medium lime
- 1 ½ Tbsp. Sriracha, divided
- ½ Tbsp. sesame oil
- 1-inch piece fresh ginger, minced
- 1 lb. cooked shrimp, tails removed, chopped
- ½ medium English cucumber, thinly sliced
- 5 medium radishes, thinly sliced
- 1 cup matchstick carrots
- 1 Tbsp. rice wine vinegar
- 2 cups cooked brown rice
- 1 medium ripe avocado, sliced
- 2 Tbsp. mayonnaise
- 2 Tbsp. black or white sesame seeds (optional)
Instructions
- In a medium glass bowl, whisk together soy sauce or tamari, lime zest and juice, ½ tablespoon Sriracha, sesame oil and ginger. Add chopped shrimp and toss to coat. Cover the bowl and refrigerate 30 minutes.
- Place cucumber, radishes and carrots in a medium glass bowl and toss with rice wine vinegar. Let vegetables pickle until the shrimp is ready.
- Assemble four bowls with brown rice, marinated shrimp, pickled vegetables and avocado. In a small bowl, whisk together the mayonnaise and remaining 1 tablespoon Sriracha. Drizzle sauce on the shrimp and vegetables in each bowl. Top with sesame seeds (if using).
Notes
Cooking Tips:
- You can cook brown rice in just 15 minutes in the Instant Pot or pressure cooker! Simply combine 1 cup brown rice with 1 ¼ cups water, set to sealing and cook on manual high pressure for 15 minutes with a quick release. To cook brown rice on the stove, combine 1 cup brown rice with 2 cups water in a saucepan and cook on medium-low, covered, for 45-50 minutes or until al dente, stirring occasionally.
Substitution Tips:
- Try cooked lump crab instead of shrimp.
- Add cooked shelled edamame for a higher protein bowl.
A note about food safety for raw fish/seafood:
- Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
- The warning must include (1) a description of the specific foods being served raw or undercooked or (2) be tagged with an asterisk (*) or similar mark, and the same mark must be used to show the raw or undercooked ingredients on a menu or menu board.
- This warning applies to foods such as:
- Fish served raw or undercooked (sushi, sashimi, ceviche- includes raw fish such as shrimp, salmon, smoked salmon, tuna, smoked tuna, red snapper, sea urchin, etc)
- Raw or undercooked molluscan shellfish (oysters, clams, mussels, scallop)
- Raw or undercooked arthropods (lobster, crab, crayfish)
- Raw sea snails (whelk, conch)
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 378
- Sugar: 4g
- Sodium: 582mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 224mg
Keywords: sushi, sushi bowls, rice bowls, bowls, shrimp, dinner