Ingredients
Scale
For the Seasoned Sushi Rice:
- 1 ½ cups uncooked short-grain sushi rice
- 2 cups water (for cooking the rice)
- ¼ cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
For the Sautéed Garlic Shrimp:
- 1 lb large shrimp (about 21–25 count), peeled and deveined, tails removed
- 1 tablespoon olive oil or avocado oil
- 3 cloves garlic, minced
- 1 tablespoon low-sodium soy sauce
- ½ teaspoon sesame oil
- Pinch of red pepper flakes (optional, for a little extra heat)
For the Creamy Spicy Mayo:
- ½ cup high-quality mayonnaise (Japanese Kewpie mayo is excellent if available)
- 2–3 tablespoons Sriracha (adjust to your preferred spice level)
- 1 teaspoon rice vinegar
- 1 teaspoon low-sodium soy sauce
- ½ teaspoon sugar (optional, to balance the heat)
Instructions
- Prepare the Sushi Rice:
- Rinse the sushi rice in a fine-mesh sieve under cold running water. Swirl the rice with your hand until the water runs clear. This step is crucial for removing excess starch and preventing gummy rice.
- Add the rinsed rice and 2 cups of water to a medium saucepan or rice cooker. If using a saucepan, bring to a boil, then immediately reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15-20 minutes, or until all the water is absorbed. Do not lift the lid during this time.
- Once cooked, remove the rice from the heat and let it stand, covered, for 10 minutes.
- While the rice rests, prepare the vinegar seasoning. In a small bowl, whisk together the rice vinegar, sugar, and salt until the sugar and salt are completely dissolved. You can gently heat this mixture for 30 seconds in the microwave to help it dissolve faster.
- Fluff the cooked rice with a rice paddle or wooden spoon and transfer it to a large, non-metallic bowl. Slowly drizzle the vinegar mixture over the hot rice while gently folding and “cutting” it in with the paddle. Avoid stirring or mashing the rice. Continue until the rice is evenly seasoned and has a glossy sheen. Let it cool slightly.
- Cook the Garlic Shrimp:
- Pat the peeled and deveined shrimp completely dry with paper towels. This will help them get a nice sear instead of steaming.
- Heat the olive oil in a large skillet or pan over medium-high heat. Add the shrimp in a single layer, being careful not to overcrowd the pan (work in batches if necessary).
- Cook for 1-2 minutes per side, until the shrimp are pink and opaque. In the last 30 seconds of cooking, add the minced garlic, soy sauce, sesame oil, and optional red pepper flakes. Toss to coat the shrimp and cook until the garlic is fragrant (about 30-60 seconds). Be careful not to burn the garlic.
- Remove the shrimp from the pan immediately and set aside.
- Whisk the Spicy Mayo:
- In a small bowl, combine the mayonnaise, Sriracha, rice vinegar, soy sauce, and optional sugar. Whisk until smooth and creamy.
- Taste and adjust the seasonings. Add more Sriracha for more heat, more soy sauce for saltiness, or a touch more sugar to balance the flavors. You can transfer it to a squeeze bottle for easy drizzling.
- Prepare the Toppings:
- While the rice and shrimp are cooking, prepare all your fresh ingredients. Dice the cucumber, slice the avocado, shred the carrots, and slice the green onions. Have your edamame and any other desired toppings ready to go. This “mise en place” approach makes assembly quick and stress-free.
- Assemble the Shrimp Sushi Bowls:
- Divide the seasoned sushi rice evenly among four bowls, creating a base layer.
- Artfully arrange the cooked shrimp and your prepared toppings (avocado, cucumber, carrots, edamame) over the rice. Create distinct sections for each ingredient for a visually appealing presentation.
- Drizzle a generous amount of the spicy mayo all over the top of the bowl.
- Garnish with a sprinkle of toasted sesame seeds, thinly sliced green onions, and optional nori strips.
- Serve immediately with extra soy sauce, pickled ginger, and wasabi on the side if desired.
Nutrition
- Serving Size: One Normal Portion
- Calories: 650-750