Name: Deconstructed Sushi Rice Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 0.25 cup dry white rice; 6 oz raw shrimp; 0.5 cup frozen shelled edamame; 0.13 whole avocado; 0.5 cup raw cucumber; 2 medium radishes; 1 sheet nori seaweed; 0.5 tsp sesame oil; 1 tbsp tamari; 1 tsp rice vinegar; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp sesame seeds

Nutrition

Per serving

519 calories

Protein: 51g; 38% of calories
Carbs: 53g; 41% of calories
Fat: 12g; 21% of calories

Instructions

Prep 10 min · Cook 15 min

Rinse the rice and cook in a small pot with 0.5 cup water; bring to a boil, then simmer covered for 15 minutes.
While rice cooks, thaw edamame in warm water and slice the cucumber, radishes, and avocado.
Pat the shrimp dry and season with sea salt and black pepper.
Heat sesame oil in a skillet over medium-high heat and sauté the shrimp for 2-3 minutes per side until pink and opaque.
Whisk tamari and rice vinegar in a small bowl to create a light dressing.
Fluff the rice and place it in a bowl, then top with the cooked shrimp, edamame, cucumber, radishes, and avocado.
Tear the nori sheet into small pieces over the bowl and sprinkle with sesame seeds.
Drizzle the tamari dressing over the top and serve immediately.

Nutrition

Ingredients

Instructions

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