Description
Indulge in flavorful Teriyaki Shrimp Rice Bowls with this easy recipe! Learn how to create a delicious Asian-inspired dish that’s perfect for any meal.
Ingredients
- – 1 lb (454 g) large shrimps, peeled, de-veined
- – Generous pinch of salt
- – 1 tbsp (15 ml) lime juice
- – 2 tbsp (30 ml) water
- – 2 tsp (10 g) cornstarch (cornflour)
- – 1/4 cup (60 ml) soy sauce
- – 2 tbsp (30 ml) brown sugar or honey
- – 1/4 cup (60 ml) mirin
- – 2 cloves of garlic, minced
- – Pinch of cayenne pepper, up to 1/4 tsp (1 ml) for a spicy version
- – 1 – 2 tsp (5-10 ml) sesame oil
- – 2 green onions, thinly sliced
- – 1/4 cup (60 ml) sriracha sauce
- – 1/4 cup (60 ml) mayonnaise
- – 3 cups (720 ml) of cooked jasmine rice or any short grain rice
- – 1 cup (125 g) of shredded carrots
- – 2 avocados
- – 3 green onions, thinly sliced
- – 3 tbsp (45 ml) sushi ginger
- – Sesame seeds
- – 2 nori snack packets, you can find them in Asian stores, or in the Asian aisle in some supermarkets
Instructions
- Ensure the shrimp are dry by patting them with a towel. Combine the shrimp with a generous pinch of salt and put them aside.
- In a large skillet, heat 2-3 tablespoons of oil over medium-high heat. Once the oil is hot, add the shrimp and cook them. Sauté each side for around 2-3 minutes until they are nicely browned. Fry them in two separate batches to prevent overcrowding.
- Mix the cooked shrimp with lime juice in a bowl. Chill them in the refrigerator until needed, or cover the bowl with plastic wrap and store it in the fridge for up to three days.
- In a small bowl, mix cornstarch with 2 tablespoons of water until dissolved, then set it aside.
- Combine all the ingredients, except the green onions and sesame oil, in a small saucepan and warm it over medium heat. Stir until the sugar dissolves and let it come to a boil.
- Incorporate the cornstarch mixture into the sauce, stirring until it thickens. Remove from the heat once it reaches your preferred consistency, and then mix in the sesame oil.
- If the sauce becomes overly thick, add a small amount of water to dilute it.
- To assemble the teriyaki shrimp, place the shrimp in a bowl, pour the teriyaki sauce over them, and mix with green onions to combine.
- Blend the sriracha and mayonnaise until smooth. Store in the refrigerator until you’re ready to use it.
- Portion the jasmine rice into three separate bowls.
- Layer the rice with shredded carrots, slices of avocado, and nori sheets. Feel free to use any vegetables or salads of your choice to garnish the rice bowls.
- Evenly distribute the teriyaki shrimp among the three bowls. Sprinkle with green onions and sesame seeds, then add a drizzle of the sriracha mayonnaise before serving.
Notes
- Consider using brown rice or quinoa instead of jasmine rice for a healthier option with added nutrients and fiber.
- Customize toppings with your favorite vegetables like cucumber, bell peppers, or edamame for extra texture and flavor.
- Shape the rice into a mound using a small bowl before adding toppings for a restaurant-style presentation.
