A salad bowl that represents almost all of the components of one of my favorite cuisines. This is light yet filling and definitely big on taste. I would recommend adding wasabi on the side if you like things hot; I happen to not be a major fan of the stuff so I skipped on it. And also consider adding pickled ginger to the bowl, which I bought to use here, but forgot to include in the dish and thus the photo – yea I’m scattered. I had already eaten my bowl when I discovered I had neglected to include it. There’s always next time.
Feel free to sub in salmon or crab for the shrimp. I also thought about subbing in quinoa for the rice – just a suggestion. Tried to keep it as authentic as possible here – don’t forget the chopsticks!
Sushi Bowl Ingredients:
- 2 cups short grain rice
- 1 lb wild shrimp
- 2 medium avocados, sliced
- 2 medium carrots, sliced into strips
- 2 kirby cucumbers, sliced
- 2 cups shredded red cabbage
- 2 sheets Nori Paper, sliced thin into strips
- OPTIONAL: Sesame Seeds & chopped Scallions for garnish
- Cook your rice as per instructions on the package.
- Deshell and devein the shrimp. Add them to a medium pot and cover them with water. Bring to a boil and cook for 30 seconds or until opaque – don’t over cook. Remove from heat and run the cold water over the shrimp to stop the cooking process. Chop into bite size pieces.
- Assemble salad as desired and gently toss.
Soy Sauce Ingredients:
- 1/4 cup Rice Vinegar
- 1/4 cup Soy Sauce (or Tamari)
- 1/4 cup olive oil
- 1/4 cup coconut sugar
- 1 small clove garlic, grated
Whisk together all ingredients well.
Yields 4 servings.