Deconstructed Shrimp Sushi (Print Version)
# Ingredients:
→ For the Bowl
01 -
2 cups cooked brown rice (about 1 cup dry; or sushi rice)
02 -
2 Tablespoons seasoned rice vinegar, divided
03 -
1 Tablespoon chia seeds (or sesame seeds)
04 -
1/2 pound cooked shrimp, chopped
05 -
1 cup carrot, diced
06 -
1 cup cucumber, diced
07 -
1 cup avocado, diced
→ For the Creamy Sriracha Dressing
08 -
3 Tablespoons mayonnaise (any type)
09 -
1 teaspoon sriracha (use 1/2 teaspoon for a less spicy version)
10 -
1 teaspoon honey
11 -
1 Tablespoon seasoned rice vinegar
# Instructions:
01 -
Mix cooked rice, 1 tablespoon of seasoned rice vinegar, and chia seeds together in a medium-sized bowl. Place rice in the refrigerator until cool or ready to serve.
02 -
In a small bowl, whisk together mayonnaise, sriracha, honey, and the remaining 1 tablespoon of seasoned rice vinegar until thoroughly combined.
03 -
When ready to serve, stir shrimp, diced carrot, and cucumber into the cooled rice mixture.
04 -
Top each serving with diced avocado and drizzle with the creamy sriracha dressing. Enjoy cold!
# Notes:
01 -
Using parboiled rice that cooks in about 10 minutes on the stovetop can save time.
02 -
You can substitute chia seeds with sesame seeds for a more traditional sushi flavor.
03 -
This dish can be prepared ahead of time; just add the avocado and dressing right before serving to keep everything fresh.
04 -
For a low-carb option, substitute cauliflower rice for the brown rice.