Ingredients:

  • 1 cup (200g) sushi rice, rinsed well
  • 1 1/4 cups (300ml) water
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon (15g) granulated sugar
  • 1 teaspoon (5g) salt
  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) soy sauce
  • 1 teaspoon (5ml) sesame oil
  • 1/2 teaspoon (2.5ml) grated ginger
  • 1 clove garlic, minced
  • 1 avocado, pitted and sliced
  • 1 cucumber, thinly sliced
  • 1/2 cup (50g) shredded carrots
  • 1/4 cup (25g) edamame, shelled
  • 2 scallions, thinly sliced
  • 2 tablespoons (30ml) sesame seeds
  • Nori seaweed sheets, cut into strips or crumbled (2-3 sheets)
  • 2 tablespoons (30ml) mayonnaise
  • 1 tablespoon (15ml) sriracha
  • 1 teaspoon (5ml) rice vinegar
  • 1/2 teaspoon (2.5ml) sesame oil

Instructions:

  1. Combine rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes, or until water is absorbed. Fluff with a fork and let cool slightly.
  2. In a small bowl, whisk together rice vinegar, sugar, and salt until sugar is dissolved.
  3. Gently fold the sushi vinegar mixture into the cooked rice until evenly distributed.
  4. In a mixing bowl, combine shrimp with soy sauce, sesame oil, ginger, and garlic. Heat a pan to medium heat, and cook the shrimp until pink and opaque (about 3-5 minutes).
  5. In a small bowl, whisk together mayonnaise, sriracha, rice vinegar, and sesame oil. Adjust sriracha to your spice preference.
  6. Divide seasoned rice into two bowls. Top with cooked shrimp, avocado, cucumber, carrots, edamame, scallions, and sesame seeds.
  7. Generously drizzle the sriracha mayo over the bowls.
  8. Sprinkle with nori seaweed.
  9. Serve Immediately. Enjoy your delicious and easy Shrimp Sushi Bowl!