Dragon Roll Sushi Bowls Recipe
Dragon Roll Sushi Bowls
A deconstructed sushi bowl is a fun way to serve dinner. It requires less hands-on time than rolls and can be filled with all your favorite ingredients.
Serves: 4Prep: 15 minutesCook: 15 minutesTotal: 30 minutesDifficulty: Easy
Serves: 4
Ingredients
- 1 cup organic sushi rice
- 1 pound organic medium raw shrimp, peeled and deveined
- 2 cloves organic garlic, minced
- 2 tbsp. organic lemon juice
- 1⁄2 cup organic mirin
- 1⁄3 cup organic sugar
- 1 tbsp. organic rice wine vinegar
- 3 tbsp. water
- 1⁄2 cup organic soy sauce
- 1⁄2 cup organic mayonnaise
- 1⁄4 cup organic Sriracha
- 1⁄2 cup organic English cucumber, quartered and sliced
- 1 organic avocado, chopped
- 1⁄2 cup organic mango, chopped
- 1 organic jalapeno, sliced
- Sesame seeds, to serve
Directions
- Prepare rice according to package directions. Set aside to cool.
- In a large pot, add shrimp, garlic and lemon juice. Fill with enough water to cover shrimp completely. Bring to a boil and cook until pink, about 2-3 minutes. Drain and transfer shrimp to a bowl fill with ice water.
- In a small saucepan over medium heat, add mirin, sugar, vinegar and water. Simmer until sugar is dissolved. Add soy sauce and bring to a boil. Reduce heat to a simmer and allow sauce to thicken.
- In a small bowl, combine mayonnaise and Sriracha.
- In four serving bowls, divide rice, shrimp, cucumber, avocado, mango and jalapeno. Drizzle with eel sauce and spicy mayonnaise sauce. Sprinkle with sesame seeds.
- Serve and refrigerate leftovers.
Serves: 4
Ingredients
- 1 cup organic sushi rice
- 1 pound organic medium raw shrimp, peeled and deveined
- 2 cloves organic garlic, minced
- 2 tbsp. organic lemon juice
- 1⁄2 cup organic mirin
- 1⁄3 cup organic sugar
- 1 tbsp. organic rice wine vinegar
- 3 tbsp. water
- 1⁄2 cup organic soy sauce
- 1⁄2 cup organic mayonnaise
- 1⁄4 cup organic Sriracha
- 1⁄2 cup organic English cucumber, quartered and sliced
- 1 organic avocado, chopped
- 1⁄2 cup organic mango, chopped
- 1 organic jalapeno, sliced
- Sesame seeds, to serve
Directions
- Prepare rice according to package directions. Set aside to cool.
- In a large pot, add shrimp, garlic and lemon juice. Fill with enough water to cover shrimp completely. Bring to a boil and cook until pink, about 2-3 minutes. Drain and transfer shrimp to a bowl fill with ice water.
- In a small saucepan over medium heat, add mirin, sugar, vinegar and water. Simmer until sugar is dissolved. Add soy sauce and bring to a boil. Reduce heat to a simmer and allow sauce to thicken.
- In a small bowl, combine mayonnaise and Sriracha.
- In four serving bowls, divide rice, shrimp, cucumber, avocado, mango and jalapeno. Drizzle with eel sauce and spicy mayonnaise sauce. Sprinkle with sesame seeds.
- Serve and refrigerate leftovers.
| Amount per serving | |
|---|---|
| Sodium | 2540mg |
| Total Fat | 29g |
| Saturated Fat | 4.5g |
| Protein | 31g |
| Cholesterol | 195mg |
| Total Carbohydrate | 75g |
| Dietary Fiber | 6g |
| Sugars | 26g |
| Calories | 690 |