How to make a Quick & Delicious SHRIMP SUSHI BOWL

sriracha

🥗Healthier: hot sauce

💰Cheaper: chili paste

Hot sauce can provide similar heat with fewer calories.

avocado

🥗Healthier: mashed avocado

💰Cheaper: frozen avocado

Frozen avocado can be more affordable and still creamy.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Liquid aminos are often less expensive and gluten-free.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu is a budget-friendly protein alternative.

Pat the shrimp dry to ensure it is completely dry.

Add 2 teaspoons of spicy sesame oil (or regular olive oil) and 1 teaspoon of soy sauce to the shrimp.

Mix in mayonnaise and Sriracha until the shrimp is well coated.

Place the shrimp in the refrigerator until ready to cook.

Mix mayonnaise and Sriracha together to make spicy mayo, adjusting Sriracha to taste.

Set the spicy mayo aside.

In a pan over medium-high heat, bring 1 and 1/4 cups of water to a boil.

Once boiling, add 1 cup of rinsed sushi rice and mix until the water runs clear.

Reduce heat to the lowest setting, cover, and cook for 15 to 20 minutes until all water evaporates.

Check the rice after 10 minutes to ensure it is cooking properly.

Once done, turn off the heat and let the rice cool for about 10 minutes.

Dissolve 2 and 1/2 teaspoons of sugar and 3/4 teaspoon of salt in 2 and 1/2 teaspoons of hot rice vinegar.

Pour the vinegar mixture over the rice in parts, mixing gently to avoid mushiness.

Melt a little butter in a skillet over medium-high heat.

Add the shrimp in a single layer and cook for 2 to 3 minutes, flipping halfway through until fully cooked.

Remove the shrimp from the pan once cooked.

Layer the sushi bowl starting with rice, then add cucumber slices, jalapenos, carrots, shrimp, avocado, and seaweed.

Drizzle with spicy mayo and top with salsa negra and other desired toppings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens