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!?