Meal Prep Dynamite Shrimp Sushi Bowl
These Meal Prep Dynamite Shrimp Sushi Bowls offer a deconstructed take on sushi. The shrimp tastes just like the PF Chang’s appetizer!
Servings: 4 servings
Calories: 393kcal
Ingredients
- 1 tbsp olive oil
- 1 lb shrimp
- 1 egg
- 1/2 cup flour
- 1/2 cucumber, diced
- 1/2 red pepper, julienned
- 1/2 sheet nori (seaweed paper), for garnish
- 2 green onions, sliced for garnish
- Sesame seeds for garnish
Dynamite shrimp sauce
- 1/2 cup light mayo
- 2 tsp Sriracha hot sauce
- 2 tsp sweet chili sauce
- 1 pinch salt
Sushi Rice
- 1 cup sushi rice
- 1 1/2 cups water
- 1 tsp butter
- 2 tbsp sugar
- 2 tbsp rice vinegar
- 1/2 tsp salt
Instructions
- Cook sushi rice, water and butter in a rice cooker (can be made up to 24 hours in advance and kept in the fridge). Once rice is cooked, stir in sugar, rice vinegar and salt and set aside.
- Preheat olive oil in a large frying pan over med-high heat.
- Add egg and flour to two small bowls. Toss shrimp in egg, then in flour in batches and add to frying pan, cooking for 1-2 minutes each side until crispy and shrimp are fully cooked. Transfer to a paper towel-lined plate and let cool 2-3 minutes.
- Meanwhile, mix together ingredients for Dynamite shrimp sauce in a large bowl. Add shrimp and toss to coat.
- Add rice, shrimp, veggies and garnishes to meal prep bowls and store in the fridge up to 5 days. Serve and enjoy!
Video
Notes
Add in more toppings like edamame, spicy mayo, avocado and more.
You can make this bowl with brown or white rice instead, but sushi rice is the most authentic option.
Store the leftovers in the fridge for up to 3 days. Keep the shrimp separately then reheat it in the microwave or in a pot on the stovetop.
Nutrition
Calories: 393kcal | Carbohydrates: 35g | Protein: 25g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 178mg | Sodium: 706mg | Potassium: 295mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1100IU | Vitamin C: 56.9mg | Calcium: 70mg | Iron: 3.8mg