Sushi Bowls

AuthorGeo FoodsCategory

Ingredients

 1 ½ cups cooked short grain rice
 1 tbsp rice vinegar
 ½ pound cooked shrimp
 2 tsp extra-virgin olive oil
 Salt
 1 avocado, thinly sliced
 1 cup diced cucumber
 1 medium carrot, peeled and sliced into matchsticks
 2 tbsp mayonnaise1
 1 tbsp sriracha
 1 tbsp lemon juice, divided
 · Soy sauce, for serving
 · Toasted sesame seeds, for garnish

Preparation

1

In a bowl, toss rice with rice vinegar. Season with salt to taste. Toss shrimp with one tablespoon olive oil. Season with salt to taste and place on top of rice. Arrange avocado, cucumber and carrots on top of rice next to shrimp. Whisk together mayonnaise, sriracha and lemon juice and drizzle over the sushi bowl. Drizzle with soy sauce and sprinkle with toasted sesame seeds. Drizzle with soy sauce if desired.

Related Recipes

Ingredients

 1 ½ cups cooked short grain rice
 1 tbsp rice vinegar
 ½ pound cooked shrimp
 2 tsp extra-virgin olive oil
 Salt
 1 avocado, thinly sliced
 1 cup diced cucumber
 1 medium carrot, peeled and sliced into matchsticks
 2 tbsp mayonnaise1
 1 tbsp sriracha
 1 tbsp lemon juice, divided
 · Soy sauce, for serving
 · Toasted sesame seeds, for garnish

Directions

1

In a bowl, toss rice with rice vinegar. Season with salt to taste. Toss shrimp with one tablespoon olive oil. Season with salt to taste and place on top of rice. Arrange avocado, cucumber and carrots on top of rice next to shrimp. Whisk together mayonnaise, sriracha and lemon juice and drizzle over the sushi bowl. Drizzle with soy sauce and sprinkle with toasted sesame seeds. Drizzle with soy sauce if desired.

Sushi Bowls

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