Shrimp sushi bowls✨ . For the Shrimp:▪️1 lb. Shrimp, peeled and deveined▪️1/4 Cup Mayo ▪️1 Tbsp Sriracha▪️1 Scallion Green, sliced▪️ . For the Sushi Rice:▪️1 Cup Sushi Rice, uncooked▪️2 Tbsp Rice Vinegar▪️1 Tbsp Sugar▪️1 tsp Salt▪️ . For the Edamame Cucumber Salad:▪️1 Cup Cucumber, diced▪️1/2 Cup Edamame▪️1/2 Avocado, diced▪️1 Tbsp Soy Sauce▪️1 Tbsp Rice Vinegar▪️1 Tbsp Sesame Oil▪️1 tsp Sesame Seeds▪️ . For Serving:▪️Microgreens (optional)▪️2-4 Packs Seaweed▪️ . 🌱Vegan Modification: Leave out the shrimp mixture and double the cucumber edamame salad... add cubed tofu for more protein if you wish! . 1️⃣ Rinse rice until water runs clear then cook according to package directions on the stove or in a rice cooker; in a separate bowl mix together the rice vinegar, sugar, and salt until dissolved and set aside until rice is done cooking 2️⃣ Bring a pot of generously salted water to a boil; add shrimp and cook 2-3 minutes until pink (larger shrimp may take a little longer); place the shrimp in an ice bath to stop cooking process, remove tails and roughly chop 3️⃣ Place shrimp into a bowl and mix in the mayo, sriracha, and scallion (you can cut down the sriracha if you're sensitive to spicy) and set aside in the fridge 4️⃣ Next, make the cucumber salad by mixing together the cucumber, avocado, edamame, soy sauce, vinegar, sesame oil, and sesame seeds 5️⃣ When the rice is done cooking, mix in the vinegar mixture being careful not to mash the rice 6️⃣ Serve warm sushi rice with a dollop of shrimp, cucumber salad, and microgreens on top (optional); enjoy by wrapping bites in seaweed (or you can eat it bowl style without the seaweed) . ⏲40 minute total prep + cook time . Recipe makes 2 sushi bowls
