Healthy Shrimp Sushi Bowl Recipe By Tasty
HEALTHY SHRIMP SUSHI BOWL RECIPE BY TASTY
Here's what you need: shrimp, quinoa, cucumber, large carrot, avocados, roasted seaweed, green onion, sesame seed, olive oil, rice vinegar, soy sauce, sesame oil, garlic powder, old bay seasoning, salt, black pepper, water, sriracha, mayonnaise
Provided by Yousef Elkady
Categories Dinner
Yield 2 servings
Number Of Ingredients 19
Steps:
- Pat your shrimp dry and season with garlic powder, Old Bay seasoning, salt and black pepper, ½ tsp soy sauce, ½ tsp sesame oil and ½ tsp rice vinegar.
- Add 2 Tbsp olive oil to your pot and pan fry your shrimp in the pot for 4-6 minutes, flipping halfway through. When shrimp is done cooking, remove from the pot.
- Once shrimp is removed, add 2 Tbsp of olive oil and toast quinoa for 2 minutes, stirring often.
- In a bowl, mix together ¼ cup rice vinegar, 2 Tbsp soy sauce and 1½ cups water.
- After quinoa is done being toasted, add the rice vinegar, soy sauce and water mixture to your toasted quinoa. Cook on medium for 10-15 minutes.
- Cut shrimp into bite-sized pieces.
- To make the sriracha mayo dressing, mix 2 Tbsp of sriracha with 4 Tbsp of mayo.
- To assemble, add your quinoa, cooked shrimp, cucumber, avocado and carrot in a bowl.
- Garnish with roasted seaweed, green onion and sesame seeds. Then, drizzle with sriracha mayo and serve.
Nutrition Facts : Calories 1304 calories, Carbohydrate 97 grams, Fat 87 grams, Fiber 20 grams, Protein 40 grams, Sugar 19 grams
CRUNCHY CALIFORNIA ROLL SUSHI BOWL RECIPE BY TASTY
This crunchy California roll sushi bowl is perfect for a quick dinner or an easy lunch for two. Avocado, toasted bread crumbs, pickled ginger, radishes, green scallions, and cucumbers make this a colorful and beautiful meal. Top it with an easy homemade spicy aioli to perfectly balance the flavors.
Provided by Katie Aubin
Categories Dinner
Time 40m
Yield 2 servings
Number Of Ingredients 18
Steps:
- In a small pot, season the water with a pinch of salt. Bring to a boil over high heat. Add the rinsed rice and return to a boil. Cover, reduce the heat to simmer, and cook for 20 minutes, until the water is absorbed and the rice is tender.
- In a small bowl, stir together the sugar, salt, and rice vinegar. Microwave for 2 minutes, or until the sugar dissolves.
- Transfer the cooked rice to a medium bowl and pour the vinegar mixture over it, then stir well using a wooden spoon.
- Heat the canola oil in a medium pan over medium-high heat. Once the oil begins to shimmer, add the panko and cook, stirring frequently, until golden brown, 1-2 minutes. Season with salt and pepper, and remove from the heat.
- In a small bowl, stir together the mayonnaise and Sriracha until smooth.
- To assemble the bowls, divide the seasoned rice between 2 serving bowls. Top with the crab, crispy panko, cucumber, radish, nori, scallions, sesame seeds, pickled ginger, and avocado. Drizzle the Sriracha mayonnaise over the top.
- Enjoy!
Nutrition Facts : Calories 1155 calories, Carbohydrate 106 grams, Fat 46 grams, Fiber 8 grams, Protein 64 grams, Sugar 72 grams
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