Tik Tok Shrimp Rice Bowl

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If you have some leftover rice or leftover shrimp/salmon, you might wanna make this easy and yummy lunch (or dinner). You can also make the rice and shrimp, like I did, and enjoy yourself a delicious meal. This is also perfect for meal prepping. You make the salmon or shrimp and rice on Sunday and are hooked up for the week.

This is a completely customizable dish. You can add in whatever you like and have. I did not have kimchi, which is something that would definitely work well here, if you do have it, add it in.

I also pickled my cucumber with some rice vinegar, salt and sugar for some extra tang. The longer you leave the thinly sliced cucumber soaking, the more flavorful it tastes. I had some nori paper and sliced that up to do the sushi thing but to be honest, abandoned that ship and just ate it straight up with a fork.

Now to the sauces. I highly recommend the Kewpie Mayo with this one, but regular mayonnaise works of course. The Sriracha hot sauce and low sodium soy sauce is a must as well. Mix it all together with your scallions to create a simple sushi masterpiece.

Tik Tok Shrimp Rice Bowl

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Servings: 2

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Ingredients 

• 2 cups sushi rice, cooked
• 2/3 lb shrimp, peeled + deveined

Japanese Cucumber Salad:

• 1 large cucumber, sliced thin
• 2 tbs rice vinegar*
• 1 tbs sesame oil**
• 1 tbs sugar
• salt to taste
• 2 tbs sesame seeds

Assembly:

• 1 avocado, sliced
• 2 scallions, chopped
• low sodium soy sauce, to taste
• Sriracha, to taste
• kewpie mayo, to taste
• Nori paper, cut into squares

Instructions

Shrimp:

• Place your shrimp in a pot with cold water. Bring to a boil and cook the shrimp for about 2 minutes. Remove them from the pot and transfer them immediately to a bowl filled with cold water and ice. Wait 5 minutes and then chop them up.

Cucumber Salad:

• In a medium bowl, toss the cucumber, vinegar, oil, sugar and salt.
• Toast your sesame seeds in a small pan on medium low heat tossing constantly. Don't walk away, they burn easily. Mix them into the salad.

Assembly:

• Place the cooked shrimp in a dish and spread it out flat. Spread out the chopped shrimp on top. Drizzle with soy sauce, Sriracha and kewpie mayo as desired. Add the scallions and mix everything with a fork to combine. Add on your avocado and salad and scoop up the goods with the nori paper squares and eat like sushi.

Notes

You can use any type of rice.

For the Cucumber Salad: you can use white wine vinegar instead of rice vinegar. You can use olive oil instead of sesame oil.

Regular mayonnaise works here too.

Nutrition

Calories: 1128kcal | Carbohydrates: 171g | Protein: 47g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 243mg | Sodium: 206mg | Potassium: 1290mg | Fiber: 14g | Sugar: 9g | Vitamin A: 368IU | Vitamin C: 17mg | Calcium: 236mg | Iron: 6mg

Author: Stella Drivas