Name: Sushi Rice Power Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 0.25 cup dry white rice; 6 oz raw shrimp; 0.5 cup frozen shelled edamame; 0.25 whole avocado; 0.5 cup raw cucumber; 1 tbsp rice vinegar; 1 tsp sesame oil; 1 tbsp coconut aminos; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 sheet dried nori; 1 tsp sesame seeds

Instructions

Prep 10 min · Cook 20 min

Rinse 0.25 cup dry white rice under cold water until the water runs clear. Combine with 0.5 cup water in a small saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
While the rice cooks, place 0.5 cup frozen shelled edamame in a bowl of warm water to thaw, then drain. Slice 0.5 cup raw cucumber into thin rounds.
Pat 6 oz raw shrimp dry with paper towels and season both sides with 0.25 tsp sea salt and 0.25 tsp black pepper.
Heat 1 tsp sesame oil in a non-stick skillet over medium-high heat. Add the shrimp and sauté for 2-3 minutes per side until they are pink and opaque.
Once the rice is finished, remove from heat and let it sit covered for 5 minutes. Fluff with a fork and stir in 1 tbsp rice vinegar.
Slice 0.25 whole avocado into thin wedges and use kitchen shears to cut 1 sheet dried nori into thin strips.
Assemble the bowl by placing the seasoned rice at the bottom, then arrange the sautéed shrimp, edamame, cucumber, and avocado on top.
Drizzle the entire bowl with 1 tbsp coconut aminos and garnish with 1 tsp sesame seeds and the nori strips before serving.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More lunch recipes