Name: Deconstructed sushi rice bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice, rinsed; 1/3 cup water; 1 tbsp rice vinegar; 1/4 tsp sugar; 1/2 tsp salt; 8 oz large shrimp (21 to 25 per lb), peeled and deveined; 3.5 oz cucumber, diced; 3/4 medium carrot, grated; 2 tbsp avocado, sliced; 1 tbsp low-sodium soy sauce; 1 1/2 tsp fresh ginger, grated; 1 tsp sesame seeds; 1/2 tsp toasted sesame oil; 1 tbsp water; 4 olive oil cooking sprays

Instructions

Prep 20 min · Cook 15 min

Combine the rinsed rice and the first measurement of water in a small pot. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
In a small bowl, whisk together half the rice vinegar, the sugar, and half the salt. Fold the mixture into the cooked rice and set aside to cool slightly.
Pat the shrimp dry and season with the remaining salt. Coat a 12-inch non-stick skillet with cooking spray and set over medium-high heat. Cook the shrimp for 2 minutes, flip, and cook for 2 minutes more until pink and opaque. Done when pink, opaque, and curled into a loose C, 145°F.
In a small jar or bowl, whisk together the soy sauce, grated ginger, the second measurement of water, the remaining rice vinegar, and the toasted sesame oil.
Place the rice in a bowl. Top with the seared shrimp, diced cucumber, grated carrot, and sliced avocado. Drizzle with the soy-ginger dressing and sprinkle with sesame seeds.

Nutrition

Ingredients

Instructions

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