Shrimp & Rice Bowl Recipe

Rinse and cook rice

Rinse 1.5 cups long-grain white rice under cold water until the runoff is mostly clear. Drain. Combine the rinsed rice, 360 ml water, and 0.5 tsp kosher salt in a medium pot. Bring to a boil over medium-high heat, then reduce to a low simmer, cover, and cook for 15 minutes or until water is absorbed.

Steam and season

Remove from heat and let sit, covered, 10 minutes. Fluff rice with a fork. Stir in 1 tbs rice vinegar and 0.5 tsp sugar while rice is warm. Optionally stir in 1 tsp oil to keep grains separate. Keep covered until ready to assemble.

Marinate shrimp

Pat 450 g shrimp dry with paper towels. In a bowl combine minced garlic (2 tsp), minced ginger (1 tsp), 1 tbs soy sauce, 1 tsp sesame oil, and 0.25 tsp black pepper. Add shrimp and toss to coat. Let marinate 5–10 minutes while rice cooks.

Cook shrimp

Heat 1 tbs vegetable oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1.5–2 minutes per side until pink and opaque (internal temperature 63°C / 145°F). Do not overcook. Remove from skillet and set aside.

Make soy drizzle

In a small bowl combine 2 tbs reduced-sodium soy sauce, 1 tbs lime juice, and 0.5 tsp honey (optional). Whisk until combined. Taste and adjust—add a splash more lime if you prefer tang.

Make spicy mayo

In a separate small bowl combine 3 tbs mayonnaise and 1 tsp sriracha. Stir until smooth. Adjust heat by adding more or less sriracha. Transfer to a squeeze bottle or small piping bag for easy drizzling.

Prepare vegetables

Thinly slice 3 scallions, separating whites and greens. Halve 8 cherry tomatoes. Roughly chop 0.25 cup cilantro. Slice 1 avocado just before assembling to prevent browning. Have 1 cup shredded carrots ready.

Divide the warm seasoned rice between 4 bowls (about 1 cup rice per serving).

Top each bowl with about 112 g cooked shrimp (divide evenly), 1/4 cup shredded carrots, a few slices of avocado, 2 halved cherry tomatoes, a sprinkle of chopped cilantro, and some scallion whites and greens as desired.

Drizzle each bowl with about 1/2 tbs soy drizzle and a generous squeeze or zigzag of spicy mayo (about 3/4 tbs). Sprinkle toasted sesame seeds and scallion greens on top. Add salt and black pepper to taste.

Serve immediately. Offer extra soy drizzle and sriracha on the side.