Shrimp Bowl Recipe
jasmine rice, chili crunch oil, red cabbage, cucumber, avocado, daikon radish, carrots yum yum sauce
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Ingredients
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Grains
Vegetables
Fruits
Condiments
Method
Preparation of Rice
- 1
Cook Jasmine Rice
Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 1.5 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for another 5 minutes, then fluff with a fork.
Vegetable Preparation
- 2
Avocado Preparation
- 3
Slice Avocado
Cut 1 medium avocado in half, remove the pit, and scoop the flesh out with a spoon. Slice it into thin wedges.
Assembly
- 4
Assemble the Shrimp Bowl
In a large bowl, start with a base of the cooked jasmine rice. Arrange the sliced red cabbage, cucumber, daikon radish, grated carrot, and avocado on top of the rice. Drizzle with 2 tablespoons of chili crunch oil and 3 tablespoons of yum yum sauce. Toss gently to combine before serving.