When I was testing this recipe out, I tossed in some different veggies for more crunch. I really liked the combination, plus the added nutrients from all the veggies. Celebrating veggies aside, the secret is really in the sauce. I am a lover of soy sauce, so this soy sauce based liquid gold is worthy of bottling up and storing for basically anything you want to put sauce on. Since this is a sushi bowl, the main grain is rice. I used white rice, but brown rice would be a great substitute. You could also mix grains if you wanted to.
18 jumbo shrimp
1/2 cucumber, peeled and sliced
1/2 avocado, sliced
1 carrot, peeled and shredded
5-6 radishes, sliced thin
1/2 cup uncooked rice
For the Sauce:
4 tsp evoo
1/2 tsp sesame oil
4 tsp maple syrup
2 Tbsp soy sauce
3 Tbsp rice vinegar
1/2 tsp fresh ginger micro-grated
- To make the dressing, combine the olive oil, sesame oil, maple syrup, soy sauce, rice vinegar and ginger in a mason jar. Shake together to combine.
- Place the shrimp into a bowl, season with...
See the full directions on my site