Shrimp Sushi Bowl

Shrimp Sushi Bowl

Serves 4

For the Marinated Shrimp

• 1 pound cooked, cooled and peeled shrimp
• 1/2 cup rice wine vinegar
• 1/8 cup sugar
• 1/8 cup chopped ginger
• 5-6 cloves of garlic, sliced thin
• 1 large shallot, sliced thin

For Sushi Rice (per Alton Brown)

• See link for Alton Brown's Sushi Rice. I followed it exactly for quantities and directions.
• 2 cups sushi or short grain rice
• 2 cups water, plus extra for rinsing rice
• 2 tablespoons rice vinegar
• 2 tablespoons sugar
• 1 tablespoon kosher salt

For Shrimp Sushi Bowl

Feel free to increase or decrease the quantities and add to or leave out the 'condiments' per your own taste.

• 1/2 English cucumber, sliced into matchsticks
• Several sheets of Gimme Organic Seaweed Sheets, cut into 1/2" wide strips
• 1 avocado, sliced
• 1 cup bean sprouts
• Black Sesame Seeds
• 1 Recipe of Sushi Rice
• 1 Recipe of Marinated Shrimp

For the Marinated Shrimp

• Warm up vinegar and sugar over low heat until sugar is dissolved.
• Remove from the heat and add ginger, garlic and shallots and let sit until cool
• Once cool, pour over cooled shrimp and refrigerate for 4-6 hours.

For the Sushi Rice (per Alton Brown)

• Place the rice into a mixing bowl and cover with cool water.
• Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
• Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
• Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature.

For the Sushi Bowls

• Remove the shrimp from the vinegar marinade, but reserve the marinade.
• Put rice in each bowl. I used a small bowl lined with saran wrap to mold the rice
• Then place each item, as desired, on your rice.

It's up to you on whether or keep some of the marinated shallots or ginger with your shrimp, but we find them VERY tasty. * Drizzle some reserved marinade over all and sprinkle with sesame seeds.

Pics and printable recipe available at: Nourish and Nestle

bon appetit