Spicy Shrimp Sushi Bowl
An easy to put together sushi that doesn't require rolling. Delicious! Great as a light meal, or as an appetizer.
Ingredients
- ½ avocado cut into slices
- 6 shrimp
- ½ teaspoon chili powder
- dash salt to taste
- dash pepper to taste
- 1 carrot sliced into matchstick size
- 6 slices seedless cucumber
- ½ sheet nori cut into thin strips
Sushi Rice
- ½ cup sushi rice
- 1 cup water
- ½ teaspoon vegetable oil
- 2 tablespoon rice wine vinegar
- 1 teaspoon sugar
Spicy Dressing
- ¼ cup low fat sour cream
- 1 Tbs Sriracha
- ½ teaspoon sugar
- ⅛ teaspoon Black sesame seeds
- ⅛ teaspoon White sesame seeds
Instructions
- 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.
Nutrition
Calories: 198kcalCarbohydrates: 31gProtein: 5gFat: 6gSaturated Fat: 2gCholesterol: 27mgSodium: 192mgPotassium: 448mgFiber: 3gSugar: 5gVitamin A: 2910IUVitamin C: 10.6mgCalcium: 69mgIron: 1.2mg
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