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Sushi Bowls

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Servings: 2 people
Course: Main Course
Cuisine: Japanese
Ingredients Method

Ingredients
  

FOR THE TUNA
  • ½ lb. raw sushi grade tuna, cubed
  • 3 tbsp. soy sauce
  • 1 tsp. rice vinegar
  • ½ tsp. sesame oil
  • ½ tsp. honey
FOR THE SPICY SHRIMP
  • 8-10 cooked, peeled, deveined shrimp
  • ¼ cup mayonnaise
  • 1 tbsp. sriracha
  • 1 pinch of sugar
FOR THE BOWLS
  • 2 cups cooked sushi rice, cooled
  • 1 small carrot, shredded
  • 1 avocado, cubed
  • ½ cup English cucumber, seeded and cubed
  • Furikake seasoning

Method
 

  1. In small bowl, combine the soy sauce, rice vinegar, sesame oil and honey. Once combined, add cubed tuna and set aside.
  2. In another small bowl, combine mayonnaise, Sriracha hot sauce, a pinch of sugar and cubed shrimp. Stir together and set aside.
  3. To assemble bowls, place one cup of cooked sushi rice in each bowl. Top rice with cubed avocado, cucumber, shredded carrot, tuna and/or shrimp.
  4. Sprinkle the top of each bowl with Furikake seasoning.
  5. Enjoy!