Shrimp Sushi Bowl + Healthier Yum Yum Sauce
Serving size: 4 bowls
16 oz frozen shrimp
3 cups cooked white or brown rice
½ cup thinly sliced peeled cucumbers
1/2 cup thinly sliced radishes
1 large avocado thinly sliced
1 large spiralized carrot (use spiralizer! If you don’t have one, order one from amazon OR cut carrots into thinly sliced pieces)
2 tbsp white sesame seeds
1 tsp apple cider vinegar
3 Tbsp coconut oil
1 clove fresh garlic (minced)
1/2 tsp kosher salt
1/4 tsp pepper
1 tsp sugar in the raw
2 stalks green onion
Pinch brown sugar
Yum Yum Sauce:
1/4 cup organic mayonnaise or plain Greek yogurt
1 Tbsp organic ketchup
1/2 tsp liquid aminos or soy sauce
1/4 tsp granulated garlic powder
1/4 tsp all purpose seasoning (i.e. trader joe’s salute seasoning)
Pinch of salt + pepper to taste
Let shrimp defrost in warm water for 20-30 minutes and peel tails off.
In a large fry pan, over medium heat add coconut oil and minced garlic. Stir with spatula then add shrimp.
Next, add 1/2 tsp salt and 1/4 tsp pepper to shrimp and cook over medium heat for 5-6 minutes or until done. Set shrimp aside.
In a large bowl, combine cooked rice, apple cider vinegar, and brown and white sugar. Mix with spoon and set aside.
Next, line up serving bowls and to each add 1/2 cup-3/4 cup rice per each bowl.
Then, layer on top of each rice: shrimp, cucumber, radish, avocado, carrot, green onion and sesame seeds.
Lastly, in a small mixing bowl combine: all yum yum sauce ingredients and mix with whisk or fork. Use spoon to drizzle on top of sushi bowls!
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