Succulent shrimp, creamy avocado, crisp vegetables, and seasoned rice drizzled with tangy soy dressing.
# What You'll Need:
→ Seafood
01 - 14 ounces cooked shrimp, peeled and deveined
→ Rice
02 - 1 1/4 cups sushi rice
03 - 1 1/2 cups water
04 - 2 tablespoons rice vinegar
05 - 1 tablespoon sugar
06 - 1/2 teaspoon salt
→ Vegetables & Fruit
07 - 2 medium avocados, diced
08 - 1 medium cucumber, diced
09 - 2 medium carrots, julienned
10 - 4 radishes, thinly sliced
11 - 2 scallions, thinly sliced
12 - 1 sheet nori, cut into thin strips
13 - 2 tablespoons pickled ginger (optional)
→ Dressing
14 - 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
15 - 2 tablespoons rice vinegar
16 - 1 tablespoon sesame oil
17 - 1 teaspoon honey or maple syrup
18 - 1 teaspoon freshly grated ginger
→ Garnish
19 - 1 tablespoon toasted sesame seeds
20 - 1 tablespoon sriracha or chili mayo (optional)
# Method:
01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a saucepan, bring to a boil, then cover and simmer over low heat for 12–15 minutes or until water is absorbed. Let stand, covered, for 10 minutes.
02 - In a small bowl, stir together rice vinegar, sugar, and salt until dissolved. Gently fold seasoned mixture into the cooked rice. Allow rice to cool to room temperature.
03 - Whisk soy sauce, rice vinegar, sesame oil, honey or maple syrup, and freshly grated ginger together in a small bowl until fully combined.
04 - Divide the sushi rice among four serving bowls. Top evenly with shrimp, avocado, cucumber, carrots, radishes, and scallions.
05 - Drizzle each bowl with dressing and sprinkle with toasted sesame seeds and nori strips. Add pickled ginger and a light drizzle of sriracha or chili mayo if desired.
06 - Serve immediately and enjoy while fresh.
