Dynamite Shrimp Sushi Bowls
with Edamame & Spicy Mayo
Cooking time
20 minutes
Servings
2/4
Calories
760 /serving
Presenting the Dynamite Bowl, styled after your favourite sushi roll! You're looking at mouth-watering shrimp studded with mild furikake spices, perfectly cooked rice, and hits of avocado and pickled ginger. And we created the most ingenious spicy mayo to go with.
We will send you:
- 285g Shrimp (BAP-certified)
- 2 Scallions
- 150g Shredded cabbage
- 150g Edamame (or green peas)
- 30ml Mayonnaise
- 160g Jasmine rice
- 15ml Maple syrup
- 15ml Sambal oelek
- 15g Marinated ginger
- 57g Avocado purée
- 30ml Rice vinegar
- 10g Mild Furikake (black sesame seeds, white sesame seeds, crushed nori, sugar, kosher salt)
Contains: Eggs • Sesame • Shrimp • Soy • Sulphites
You will need:
Large pan (non-stick if possible)
Medium pot
Microwave
Oil
Salt & pepper (S&P)
Total Fat
29 g
Saturated Fat
3 g
Sodium
1350 mg
Total Carb
88 g
Sugars
12 g
Protein
36 g
Fibre
7 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, thinly slice the scallions crosswise.
- In a small bowl, combine the mayo, maple syrup, sambal oelek, ½ the mild furikake, ½ tsp of the vinegar (double for 4 portions) and S&P.
- In a medium bowl, combine the cabbage, scallions, remaining vinegar, a drizzle of oil and S&P.
Warm the edamame
- In a second small bowl, combine the edamame and 1 tbsp water (double for 4 portions).
- Cover tightly with plastic wrap. Microwave, 1 to 2 min., until warmed through.
- Drain and add a drizzle of oil; season with S&P.
Cook the shrimp
- Meanwhile, pat the shrimp dry (remove the shells from the tails if desired); season with the remaining mild furikake and S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
Plate your dish
- Divide the rice between your bowls.
- Top with the shrimp, cabbage, edamame and avocado purée.
- Drizzle with the spicy mayo.
- Garnish with the marinated ginger. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
