Shrimp Sushi Bowl
Enjoy the fresh flavors of sushi with this easy-to-make shrimp sushi bowl, featuring succulent shrimp, vibrant vegetables, and perfectly seasoned sushi rice.
Ingredients
For the sushi rice
- 2 cups sushi rice Rinsed under cold water
- 2.5 cups water
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
For the shrimp and toppings
- 1 pound shrimp, peeled and deveined High-quality shrimp recommended
- 1 avocado, sliced
- 1 cucumber, julienned
- 1 carrot, grated
- 1 radish, thinly sliced
- 2 green onions, chopped
- sesame seeds for garnish
- nori sheets, cut into strips (optional)
- soy sauce or tamari, for serving
- spicy mayo (optional, for drizzling)
Instructions
Preparation
- Rinse the sushi rice under cold water until the water runs clear. Drain well.
- In a medium pot, combine the rinsed rice and water. Bring to a boil over high heat.
- Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice has absorbed all the water and is tender.
- While the rice cooks, prepare the shrimp. Heat a non-stick skillet over medium heat and add a drizzle of oil.
- Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on each side, until they turn pink and opaque. Remove from heat.
- In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture.
- Allow the seasoned rice to cool slightly.
Assembly
- To assemble the bowls, divide the sushi rice equally among bowls.
- Top each bowl with shrimp, avocado, cucumber, carrot, radish, and green onions.
- Sprinkle sesame seeds on top and add nori strips if desired.
- Drizzle with soy sauce or spicy mayo before serving.
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Notes
For extra toppings, consider providing pickled ginger and wasabi. Allow customization with soy sauce or spicy mayo for personal preference.