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Spring Roll Bowl

Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 people

Ingredients
  

  • 3 cups sushi rice cooked
  • 1 english cucumber
  • 1 large carrot
  • 1 cup edamame shelled
  • 1 cup spring onion chopped
  • 1 tbsp sesame seeds
  • 2 tbsp coconut aminos or soy sauce
  • 2 tbsp kewpie mayo
  • 1 tbsp sriracha
  • 2 tbsp butter
  • 1 lb large shrimp
  • 2 cups purple cabbage chopped
  • 1 tsp garlic minced
  • 1 tbsp rice vinegar

Instructions
 

Veggie Prep

  • Thinly slice the carrot, cucumber and cabbage. Set aside. Chop green onion and save for topping.
  • Cook edamame according to instructions and salt to taste.

For the Shrimp

  • Wash, peel and devein shrimp. If using frozen, thaw completely. Heat butter and garlic in a skillet and sear shrimp for 10 minutes. Season with salt & pepper. Set aside

For the rice

  • Cook sushi rice according to instructions. Once cooked, add rice vinegar and fold in completely.

Sriracha Mayo

  • Combine kewpie mayo, sriracha and a dash of coconut aminos for the perfect topping sauce.

Assembly

  • Start with the rice and add desired amount of shrimp. Top with veggies, coconut aminos, sriracha mayo and sesame seeds.