Sushi is one of my all-time favourite lunches. It doesn’t help that living in downtown Toronto, I am surrounded by delicious sushi joints that offer all kinds of amazing lunch specials for super cheap. It’s so tempting to go out and get that $10 combo, even though I’m trying to save money to pay back those student loans when I graduate in a few months.?
Lucky for us sushi addicts, there’s these Shrimp Sushi Bowls. With Spicy Mayo. Yesssssssss.?
Though I used pre-cooked shrimp (yes, that same kind of shrimp from your grandma’s old-school shrimp cocktail ring?), you can just as easily include some seared ahi tuna or raw salmon, or pretty much any other kind of seafood. Hell, you can just as easily turn this into a vegetarian dish with some high-protein edamame too.
I like to think of this bowl as a deconstructed California roll, with buttery avocado and crunchy cucumbers. Add in some sticky rice (seasoned with a pinch of sugar and rice vinegar), then some nori (dried seaweed) and sliced roasted sweet potato and you’ve got yourself a delicious twist on the grain bowl. I also added in some in-season rainbow chard for an added boost of nutrients. What really takes this recipe over the top though, is my patented, secret-recipe SPICY MAYO.?
Okay, I guess since I run a recipe blog, I should be sharing this “secret” recipe with you all. Well, you’ll be pleasantly surprised to learn that spicy mayo (the same kind you get at sushi restaurants) is just mayo and sriracha. That’s it!?
So what are you waiting for? Get your butt in the kitchen and start whipping this baby up. You’ll have the most delicious lunches covered for the next week, and your lazy work week self will thank you.?
Are you going to give these Shrimp Sushi Bowls with Spicy Mayo a try? If you do be sure to tag me on Instagram and Twitter – I’d love to see what kind of a concoction you come up with!?
- 1 sweet potato, sliced about ½ inch thick
- Olive oil
- Pre-cooked shrimp
- Rainbow chard
- ½ cucumber, chopped
- 1 avocado, thinly sliced
- 1 sheet nori, divided
- Wasabi paste
- Soy sauce
- ½ cup store-bought sticky rice (I use the PC kind)
- 1½ cups water
- 2 tsp granulated sugar
- 2 tsp rice wine vinegar
- Sesame seeds for garnish
- ½ cup mayo
- ¼ cup sriracha hot sauce
- Preheat oven to 450 degrees. Wash and slice sweet potato into ½-inch thick coin-like pieces. Brush each side with a bit of olive oil, then place directly on oven racks to cook once preheat. Cook for about 4-5 min each side.
- Meanwhile, cook sticky rice, then prepare the rest of the sushi bowl by placing shrimp, chard, cucumber, avocado and nori in bowl.
- Once bowl is assembled, drizzle spicy mayo overtop using a ziploc bag with a hole cut out at one of the corners (or use the spicy mayo as a dipping sauce).
- Rinse rice well under running water until liquid runs clear. Add rice and water to a boil, bringing to a boil then simmering for about 12 minutes. Drain any excess water and rinse rice under cold water to make it ready to eat right away.
- Add sugar and rice vinegar, then mix gently using a fork, being careful not to mash rice.