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Spring Roll Bowl

Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings: 4 people
Ingredients Method

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

Method
 

Veggie Prep
  1. Thinly slice the carrot, cucumber and cabbage. Set aside. Chop green onion and save for topping.
  2. Cook edamame according to instructions and salt to taste.
For the Shrimp
  1. 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
  1. Cook sushi rice according to instructions. Once cooked, add rice vinegar and fold in completely.
Sriracha Mayo
  1. Combine kewpie mayo, sriracha and a dash of coconut aminos for the perfect topping sauce.
Assembly
  1. Start with the rice and add desired amount of shrimp. Top with veggies, coconut aminos, sriracha mayo and sesame seeds.