Name: Spicy Shrimp Roll Bowl
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 4
Ingredients: 1 lb (450g) large shrimp, peeled and deveined; 2 cups sushi rice, rinsed; 3 tbsp rice vinegar; 1 tbsp sugar; 1 tsp salt; 3 tbsp sriracha mayo (or 2 tbsp mayo mixed with 1 tbsp sriracha); 1 tbsp sesame oil; 1 avocado, sliced; 1 cucumber, thinly sliced; 2 sheets nori (seaweed), cut into strips; 2 tbsp tobiko or masago (flying fish roe); 2 green onions, thinly sliced; 1 tbsp toasted sesame seeds; Soy sauce, for serving

Instructions

Prepare the rice

Cook 2 cups of sushi rice according to package instructions. While still hot, mix with rice vinegar, sugar, and salt in a large bowl. Spread out to cool slightly while preparing other ingredients.
Cook the shrimp

Heat a large skillet over medium-high heat. Add 1 tablespoon of sesame oil and cook the shrimp for 2-3 minutes on each side until pink and opaque. Remove from heat and let cool slightly.
Make the spicy sauce

In a medium bowl, combine the sriracha mayo with 1 tablespoon of soy sauce. Toss the cooked shrimp in this mixture until well coated.
Prepare the vegetables

Slice the cucumber into thin rounds or matchsticks. Cut the avocado into thin slices. Slice green onions on a diagonal for garnish.
Assemble the bowls

Divide the rice among 4 serving bowls. Arrange the spicy shrimp, cucumber slices, and avocado slices on top of the rice. Sprinkle with green onions, sesame seeds, and tobiko.
Add the finishing touches

Place strips of nori around the sides of each bowl. Drizzle with additional sriracha mayo if desired and sprinkle with toasted sesame seeds.

Spicy Shrimp Roll Bowl

Ingredients

Instructions

Nutritional Information