Shrimp Sushi Bowls with Spicy Mayo
These Shrimp Sushi Bowls with Spicy Mayo are a tasty, healthy lunch idea with the flavours of delicious sushi takeout!
Servings: 4 servings
- 1 sweet potato sliced about 1/2 inch thick
- 1 tbsp Olive oil
- 1 lb Pre-cooked shrimp
- 2 cups Rainbow chard chopped
- 1/2 cucumber chopped
- 1 avocado thinly sliced
- 1 sheet nori divided
- 1/2 cup store-bought sticky rice I use the PC kind
- 1 1/2 cups water
- 2 tsp granulated sugar
- 2 tsp rice wine vinegar
- Sesame seeds for garnish
- 1/3 cup light mayo
- 1 tbsp sriracha hot sauce
Preheat oven to 450 degrees. Wash and slice sweet potato into 1/2-inch thick coin-like pieces. Brush each side with a bit of olive oil, season with salt & pepper, then place directly on oven racks to cook once preheated. 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).
For sticky rice:
Rinse rice well under running water until liquid runs clear. Add rice and water to a pot on the stove, 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.
Calories: 489kcal | Carbohydrates: 59g | Protein: 29g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 442mg | Potassium: 901mg | Fiber: 7g | Sugar: 6g | Vitamin A: 9268IU | Vitamin C: 16mg | Calcium: 120mg | Iron: 2mg