Spicy Shrimp Sushi Bowls
A little bit of shrimp and inspiration, created these shrimp sushi bowls. I really tossed a bunch of pantry staples together, cooked the rice in the instant pot. The result is dinner salvation and happy children. For a vegetarian version, add in tofu instead of the shrimp. I am serious as simple as that.
So, sushi bowls are a real thing! It is effectively a deconstructed version of sushi. I have done this in a super easy way, just as I do with most things.
Layering in the Shrimp Sushi Bowls
This recipe, uses three basic layers.
- A seasoned sushi rice layer. I use jasmine rice and it works quite well.
- A cucumber avocado salad layer
- Spicy Shrimp
All of this is dressed up with nori, sesame seeds and some carrots and scallions for crunch and nutrition. So, there you have it. My kind of a recipe, it is what we call a sushi bowl in my house. And, now to make things easier and more flexible, if you want to skip the rice for any reason of your choice, it is still a very good meal to lean on.
I marinate the shrimp while the rice is cooking and assemble the salad as the rice is cooking and then do a quick flash stir fry for the shrimp. Everything else sort of just gets tossed in. You can actually use sushi grade tuna or salmon. If you want to keep it even more simple try topping it with scrambled eggs. You get the gist.
Fresh shrimp is great, but frozen shrimp that is pre-shelled and deveined works just as well. As they say, it’s all good!
I am writing this post away from home. The next month holds quite a bit a travel for various reasons. The upside, I get to catch up on some shows, I normally do not have time to watch.
Another recipe along these lines are these sushi bowls.
My Instagram account now has a tapbio link, to help you get to the recipes easily. So, here’s to a wonderful week ahead.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for pre-order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
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A easy take on sushi, these sushi bowls will help you use up loads of veggies and are fun to assemble.
Ingredients
- 1 pound shelled and de-veined shrimp
- 2 tablespoons sriracha or other chili sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil to stir fry
- 1/2 cup of jasmine or sushi rice
- 2 tablespoons of mirin (rice wine)
- 1 tablespoon vinegar
- 1 teaspoon salt or to taste
- 1 teaspoon sugar
- 1 large cucumber cubed
- 2 avocadoes, peeled and cubed
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- Chopped Nori
- Grated Carrots
- 1 tablespoon black sesame seeds
- 1 tablespoon while sesame seeds
Instructions
- Toss the shrimp with the sriracha and sesame oil and set aside to marinate while doing the other things.
- Place the rice with 1 cup of water in the instant pot. Put on the rice setting. Mix the mirin, vinegar, salt, and sugar and set aside.
- While the rice is cooking, chop the cucumber and the avocado and toss with the mayonnaise and sour cream.
- Release the pressure from the rice, this can be done anytime after the rice cycle is done. Fluff the rice and stir in the mirin and vinegar mixture.
- Heat the vegetable oil in a pan, add the shrimp and cook for 2 to 3 minutes.
- Set out 4 bowls. Divide the rice into these bowls. Top with the cucumber, avocado mixture and the shrimp.
- Finally add the grated carrots and chopped nori. Sprinkle with the sesame seeds and scallions. Enjoy.