Make your own sushi bowls at home! Just 6 main ingredients plus toppings. Crunchy shrimp in spicy-sweet yum-yum sauce is combined with sushi rice, creamy avocado, crisp cucumber, and salted edamame. Tempura flakes add crunch! Top with soy sauce and wasabi for the full sushi experience.
2cupscooked sushi riceprepare according to package
½cupseasoned rice vinegar
1tablespoonsugar
1teaspoonsea salt
Main Ingredients
8ozraw shrimptails off and deveined
¼cupcornstarchseasoned w/ salt and pepper
vegetable oilfor frying
1cucumberpeeled and sliced
½cupedamameshelled and salted
1avocadopeeled and sliced
Sauce
1partsweet chili sauce
1partYum Yum sauce
Toppings
2tablespoontempura flakes
2teaspoonblack sesame seeds
1teaspoonwasabi paste
½cuplow sodium soy sauce
Instructions
Make sushi rice. Cook rice according to package then stir in seasonings: seasoned rice vinegar, sugar and salt. Split rice between two serving bowls.
Prepare veggies and edamame. Peel and cut cucumber into quarters. Cut off the ends. Cut each quarter into half cylinders. Cut each half cylinder into 6-8 long and thin pieces. Divide cucumber slices and put half in each bowl. Peel and seed avocado. Dice into small chunks, divide and put half into each bowl. Cook and shell edamame if using frozen edamame. Lightly salt if not already salted. Add veggies to each serving bowl.
Fry shrimp. Heat ½" of oil in a large frying pan. While oil is heating up, add cornstarch to a large bowl. Season cornstarch generously with salt and pepper. Make sure shrimp is thawed if using frozen and pat dry to remove any liquid. Then add shrimp to the bowl and toss to coat with cornstarch. Fry shrimp until crisp and golden – about 2-3 minutes on each side. Move cooked shrimp to a plate lined with a paper towel to soak up excess oil.
Coat shrimp in sauce. In a large bowl, mix together sweet chili sauce and yum yum sauce. Add cooked shrimp then toss to coat.Add shrimp to each serving bowl.
Add toppings. Sprinkle rice with black sesame seeds. Sprinkle tempura flakes over shrimp.Drizzle with soy sauce with wasabi paste mixed in or serve separately.
Video
Notes
Black or white pepper can be used.
You can use wine wine vinegar in place of seasoned rice vinegar if that's what you have, just add a touch more sugar as needed.
If using frozen cooked shrimp, defrost by placing in a strainer and running under room temperature water until completely defrosted. Pat dry then toss in sauce and add to bowls.