A while ago I wrote a post about going to my Japanese co worker’s house to experience sushi making from an expert. Sushi: The Sacred Union of Land and Sea” as my co worker called it. The history of sushi is indeed fascinating, dating back to 2,000 years ago when rice was first cultivated in Japan. An ancient cook book mentions how fish was stored in cooked rice causing the rice to ferment, thus consequently preserving the fish.
Although this is still a “sushi recipe” I am, however, delving into the world of food deconstruction, as opposed to assembly. Spicy shrimp sushi bowl with avocado and carrots is what I would call an amicable “culinary divorce” if you will. Spicy shrimp sushi bowl with avocados and carrots is undoubtedly much easier to make than traditional sushi. For instance, the precise fine motor skills necessary to produce the perfect and visually pleasing sushi roll are not necessary. BONUS!
I started doodling at length, to come up with an artful arrangement. Thankfully no one else but the cat and I see my doodles. So, after much fiddling with the pencil, I finally came up with what I think is an appealing display of ingredients that capture the “spirit” of sushi, but still screams “deconstruction.”
Sliced avocados artfully arranged in a bowl, spicy shrimp, matchstick carrots, and a few nori strips in between. Don’t forget the thinly sliced cucumbers! All these lovely ingredients sitting atop a small mound of sushi rice. Finally, top everything with black, and white sesame seeds, and drizzle with Sriracha dressing.
Indeed, a lovely array of ingredients as well as fabulous flavors. By the way, I used my very own chili powder blend, make sure you check it out.
AND by all means, please share this post with your sushi loving friends.
- ½ avocado* cut into slices
- 6 shrimp
- ½ tsp. chili powder
- salt and pepper to taste
- 2 dozen matchstick carrots
- a few cucumber slices
- ½ sheet nori cut into thin strips
- Sushi rice:
- ½ cup sushi rice
- 1 cup of water
- ½ tsp. vegetable oil
- 2 Tbsp. rice wine vinegar
- 1 tsp. sugar
- Spicy Dressing:
- ¼ cup low fat sour cream
- 1 Tbs. Sriracha
- ½ tsp. sugar
- Black, and white sesame seeds for sprinkling
- First make the sushi rice:
- Place rice in a mesh sieve and rinse until water runs clear, then place in a rice cooker with vegetable oil. Stir.
- When the rice is done, transfer to a bowl, then cover and let it stand for 5 minutes.
- In a small bowl mix together rice wine vinegar and sugar then slowly pour over the rice a little at a time while stirring with a spoon. Cover and let it sit for about 10 minutes.
- Next, cook the shrimp:
- Sprinkle shrimp with salt, pepper and chili powder, then quickly pan fry them in vegetable oil, about 1-2 minutes on each side.
- Prepare the dressing:
- In a small bowl mix together sour cream, sriracha and sugar.
- To assemble the sushi bowl: Place ½ the rice in each bowl, top with avocado slices, shrimp, carrots and cucumber. Place a few nori strips among the carrots.
- Finally, sprinkle everything with black and white sesame seeds and then drizzle with the sriracha dressing.
- * I enjoyed the other half of the avocado with the leftover sriracha dressing and some sesame seeds.