Island Bowl Recipe

Cook rice

Rinse 1 cup short-grain brown rice under cold water until water runs clear. Combine rinsed rice, 1.5 cups water, and 1/2 tsp kosher salt in a small saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 35–40 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered 10 minutes; fluff with a fork and transfer to a warm bowl.

Prepare shrimp and mango

Pat shrimp dry with paper towels. Dice 3/4 cup ripe mango into small pieces and set aside.

Marinate shrimp briefly

In a medium bowl combine 1 tbsp olive oil, 1 tbsp lime juice, 1 tsp honey, 1 minced garlic clove, 1/4 tsp red chili flakes, 1/2 tsp salt and 1/4 tsp black pepper. Add shrimp and toss to coat. Let marinate 5–10 minutes (not longer, to avoid texture change).

Cook shrimp

Heat a nonstick skillet over medium-high heat. When hot, add the marinated shrimp in a single layer and cook 1.5–2 minutes per side until pink and opaque (total 3–4 minutes). Remove from heat and turn off burner. Immediately add the diced mango and gently toss with the shrimp so mango warms but doesn't break down. Transfer shrimp and mango to a plate.

Prepare the vegetables: dice 1/2 cup fresh pineapple, seed and thinly slice or dice 1/2 cup cucumber, thinly slice 1/2 cup red bell pepper, and shred 1/2 cup purple cabbage. Place vegetables in a mixing bowl and add 2 tbsp sliced scallions.

Lightly toss vegetables with 1 tsp rice vinegar and a pinch of salt to brighten flavors. Season to taste; set aside.

Make finishing sauce: whisk together 1 tbsp soy sauce, 1 tsp rice vinegar, and 1/2 tsp sesame oil in a small bowl. Taste and adjust: add up to 1/2 tsp honey if you prefer sweeter, or a squeeze of a lime wedge for more acidity.

Assemble the Island Bowl: Divide the warm cooked rice between two bowls. Top each bowl with half the tossed vegetables, half the mango-chili shrimp, and scatter pineapple pieces as desired. Drizzle the soy-sesame dressing evenly over both bowls.

Garnish and serve: Sprinkle 2 tbsp chopped cilantro and 1 tsp toasted sesame seeds across both bowls. Serve with lime wedges for squeezing and additional red chili flakes if desired.