This Shrimp Sushi Bowl is a light dinner made with fresh ingredients.
As I’ve mentioned in the past, this family is an ‘all things Asian’ food kind of family. As a result, in any given week, our dinner menu will usually include more Asian than non-Asian dinners. And, we are equal opportunity Asian food lovers, from the traditional Chinese to Japanese, Thai, Indian and Korean.
So, while some of us are typically picky eaters, I know that when I prepare an Asian dinner, it will be happily and heartily enjoyed by all.
However, all that being said, my two pickiest eaters haven’t quite jumped on the Sushi bandwagon and I took it as a challenge to get them to open their minds, and their mouths, to this delicious food form. Thus, the genesis of my Shrimp Sushi Bowl.
Because the Shrimp Sushi bowl is made to suit each personal taste, they are perfect for those that still cringed at the thought of seaweed in their food (not shockingly, they are the same ‘those’ who cringe with earth grown veggies in their food as well).
The first (and most important step) is to marinate cooked and cooled shrimp in an Asian-based marinade. Garlic, ginger, and scallops released their flavor in warm rice wine vinegar and sugar. Once cooled, this marinade was poured over the shrimp and the combo was put in the fridge to meld for 4-6 hours.
Then we figured out how to duplicate the sticky, ‘hold together’ sushi rice that I wanted. Luckily I found several recipes on the internet that provided instruction to make that rice. The one I went with was Alton Brown’s, which worked perfectly for us.
Next, Kate and I strolled the aisles of our local grocery store (I ❤️ my Harris Teeter) for the rest of our Shrimp Sushi Bowl fixings. Ultimately, we came home with Gimme Organic Sea Salt Seaweed Sheets, pickled ginger, avocado, cucumber and bean sprouts.
Finally, I cut the seaweed sheets and the cucumber into strips and sliced the avocado.
‘Serving dinner’ was as easy as laying all the ingredients out and letting everyone construct their very own Shrimp Sushi Bowl. And, not surprisingly, it was a big hit!
The marinated shrimp was so very tasty and the reserved marinade added the perfect ‘dressing’ to the bowl. Not only did one of my guys try the dried seaweed and live to tell about it, but he even went so far as to say he’d eat it again! We all loved the taste and texture of the sticky ‘sushi’ rice and will look for more opportunities to use it in our Asian meals. The crisp cucumbers and sprouts, in addition to the creamy avocado, were the perfect additions to our bowls.
'Deconstructed' Shrimp sushi bowl with marinated shrimp, dried seaweed and black sesame seeds.
Would you add anything different to your Shrimp Sushi Bowl? I’d love to hear your ideas
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