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Juicy shrimp covered in tangy chili-mayo mix sits atop fluffy sushi rice, paired with fresh crunchy veggies. This colorful bowl brings fancy restaurant taste with fully cooked seafood, making it a filling yet refreshing meal option.
I came up with this when I wanted those tasty poke shop flavors at home. There's something so good about the mix of hot seasoned shrimp with cool crunchy veggies that it's now part of my regular cooking routine.
Main Components
- Short grain sushi rice: Gives you that must-have sticky feel
- Large shrimp: Go for 21-25 per pound for the right size bites
- Fresh produce: Look for solid cucumbers and snappy carrots
- Fresh citrus: Grab juicy limes for that zingy kick
- Asian sweet chili sauce: Hits that perfect sweet-hot spot
- Japanese mayonnaise: Makes the sauce super smooth
- Shelled edamame: Brings extra protein and bite
- Crispy fried shallots: Can't skip this crunchy topping
Going for good-quality wild caught shrimp really makes this dish stand out. You'll notice their natural sweetness coming through in every bite.
Putting It Together
- Final Construction:
- Start with rice on bottom. Add shrimp pieces. Arrange veggies. Sprinkle with toppings and extra sauce.
- Rice Flavoring:
- Warm up mirin slowly. Add sugar and salt till dissolved. Stir into hot rice.
- Rice Method:
- Wash rice until clear. Cook with right amount of water. Let it rest without peeking.
- Finishing Shrimp:
- Mix warm chopped shrimp with sauce blend. Let sit for a moment.
- Sauce Base:
- Stir mayo till creamy. Slowly add sweet chili sauce. Drop in sriracha and lime juice. Add salt to taste.
- Cooking Shrimp:
- Get water bubbling. Toss in shrimp until they turn pink. Drain and cut up.
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The old-school way of fixing rice really counts here. When you wash it right and season it well, you get the perfect base for this tasty bowl.
Hot and Cold Mix
What makes this bowl really pop is how the temps work together. Rice that's cooled just a bit won't make your fresh veggies soggy but still gives you that nice warm-cool contrast.
Amazing Sauce
The sauce blends rich creaminess with sweet heat that sticks to each shrimp just right. Always make more sauce than you think you need so you can pour it all over your finished bowl.
Make-Ahead Options
Everything keeps well on its own. You can fix the sauce, cook the shrimp, and slice the veggies up to four days early. Just make your rice fresh for the best taste.
Mix It Up
Try brown rice or quinoa if you want more fiber. Throw in purple cabbage, sweet corn, or lightly cooked greens. You might also like adding chunks of tropical fruit or seaweed sprinkles.
Serving Ideas
For parties, lay out all ingredients so folks can build their own bowls. Give them different sauce choices too. A side of miso soup rounds out the meal nicely.
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This dish gives you that cozy food feeling while still being fresh and healthy. You can change it up however you want and it turns out great every time, making it a must-know for your cooking lineup.
Frequently Asked Questions
- → Can I use pre-cooked shrimp instead?
- Sure thing! Skip boiling and just chop up the shrimp before tossing it in the sauce.
- → What’s another rice option if I don’t have sushi rice?
- You can swap with white or brown rice. The feel will change a bit, but it’ll still taste great.
- → How can I make this less spicy?
- Simply cut back on the sriracha or skip it, and use less sweet chili sauce for a gentler flavor.
- → Can this meal be prepared in advance?
- Absolutely! Store the shrimp, rice, and veggies separately in the fridge, and throw them together when you’re ready to eat.
- → What’s a lighter alternative to mayo for the sauce?
- You can try Greek yogurt—it’s tangy but still gives the sauce that nice creamy texture.