Spicy Shrimp Bowl (Print Version)
# Ingredients:
→ Shrimp
01 -
1 lb shrimp, peeled and cleaned up
02 -
1/3 cup mayo
03 -
2 teaspoons spicy sriracha
04 -
2 tablespoons chili sauce that's on the sweeter side
05 -
Juice from half a lime
06 -
Small sprinkle of salt
→ Sushi Rice
07 -
2 cups short-grain rice for sushi
08 -
Water, 2 cups, for cooking that rice
09 -
2 teaspoons sugar
10 -
3 tablespoons of mirin (sweetened rice wine)
11 -
3/4 teaspoon fine salt
→ Assembly
12 -
1 cup of edamame (shelled already)
13 -
An avocado, chopped up into cubes
14 -
Thinly sliced cucumber
15 -
Shredded carrot, about one big one
16 -
Half a bunch of green onions, finely diced
17 -
Crispy onions for texture
18 -
A scattering of sesame seeds
19 -
Crushed peanuts for topping
# Instructions:
01 -
Combine mayo, lime juice, chili sauce, sriracha, and salt in a bowl. Whisk it and set aside.
02 -
Toss shrimp into boiling water and cook them for one minute. Drain thoroughly, chop into smaller pieces, then coat with part of the sauce you made earlier.
03 -
Rinse the rice until the water runs clear. Cook it for about 15 minutes, then let it rest (lid on) for 10 minutes more. Once ready, mix it with mirin, salt, and sugar that's been warmed.
04 -
Add a bit of sesame oil and salt to the edamame. Toss sliced cucumber with some mirin. Slice carrots thinner if needed and dice the green onions up nicely.
05 -
Put the rice on the bottom as a base. Top it with shrimp, avocado cubes, crispy onions, veggies, peanuts, sesame seeds, and whatever sauce is left.
# Notes:
01 -
Swap out stuff you don’t like for things you do.
02 -
Let the rice sit quietly after cooking for the best texture.
03 -
Keep extra sauce handy in case anyone wants more.