Shrimp Teriyaki Lunch Box Recipe
Served with salad, California roll, 2 shumai, white rice, and 2 pieces shrimp tempura.
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Ingredients
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Shrimp Teriyaki
Salad
California Roll
Shumai
Shrimp Tempura
White Rice
Method
Shrimp Teriyaki
- 1
Prepare Shrimp
In a bowl, marinate the shrimp in teriyaki sauce for at least 30 minutes.
- 2
Cook Shrimp
Heat a skillet over medium heat and cook the shrimp until pink and cooked through, about 5-7 minutes. Sprinkle with green onions and sesame seeds before serving.
Salad
- 3
Assemble Salad
In a large bowl, combine mixed greens, sliced cucumber, and shredded carrots. Drizzle with sesame dressing and toss to coat.
California Roll
- 4
Prepare Sushi
Lay a nori sheet on a bamboo mat, spread half the sushi rice over the nori, leaving an edge. Place avocado, imitation crab, and cucumber along the center, then roll tightly. Slice into pieces.
Shumai
- 5
Prepare Filling
In a bowl, mix minced shrimp, ground pork, and seasonings to taste. Place a spoonful of filling in the center of each shumai wrapper, fold and pinch to seal.
- 6
Steam Shumai
Steam the shumai for about 10-15 minutes until cooked through.
Shrimp Tempura
- 7
Prepare Tempura Batter
Mix tempura batter according to package instructions.
- 8
Fry Shrimp
Heat oil in a deep pan. Dip shrimp in batter and fry until golden brown, about 3-4 minutes. Drain on paper towels.
White Rice
- 9
Cook Rice
Rinse uncooked rice under cold water. Combine rice and water in a pot, bring to a boil, then cover and simmer for 18-20 minutes until water is absorbed.
