Sushi Bowls

  • 14 Sep - 20 Sep, 2019
  • Mag The Weekly
  • Cookery


· 1 ½ cup cooked short grain rice

· 1 tablespoon rice vinegar

· ½ pound cooked shrimp

· 2 teaspoon extra-virgin olive oil

· Salt

· 1 avocado, thinly sliced

· • cup diced cucumber

· 1 medium carrot, peeled and sliced into matchsticks

· 2 tablespoon mayonnaise

· 1 tablespoon sriracha

· 1 tablespoon lemon juice, divided

· Soy sauce, for serving

· Toasted sesame seeds, for garnish


In a bowl, toss rice with rice vinegar. Season with salt to taste. Toss shrimp with one tablespoon olive oil. Season with salt to taste and place on top of rice. Arrange avocado, cucumber and carrots on top of rice next to shrimp. Whisk together mayonnaise, sriracha and lemon juice and drizzle over the sushi bowl. Drizzle with soy sauce and sprinkle with toasted sesame seeds. Drizzle with soy sauce if desired.