Shrimp Sushi Bowl (gluten-free)
As I’ve mentioned in the past, this family is an ‘all things Asian’ food kind of family. As a result, in any given week, our dinner menu will usually include more Asian than non-Asian dinners. And, we are equal opportunity Asian food lovers, from the traditional Chinese to Japanese, Thai, Indian and Korean. So, while some of us are typically picky eaters, I know that when I prepare an Asian dinner, it will be happily and heartily enjoyed by all. However, all that being said, my two pickiest eaters haven’t quite jumped on the Sushi bandwagon and I took it as a challenge to get them to open their minds, and their mouths, to this delicious food form. Thus, the genesis of my Shrimp Sushi Bowl.
Because the Shrimp Sushi bowl is made to suit each personal taste, they are perfect for those that still cringed at the thought of seaweed in their food (not shockingly, they are the same ‘those’ who cringe with earth grown veggies in their food as well).
[bctt tweet=”Marinated #Shrimp #Sushi Bowl is perfect #recipe for those veteran and rookie sushi eaters. ” username=”nourish_nestle”]
The first (and most important step) is to marinate cooked and cooled shrimp in an Asian-based marinade. Garlic, ginger and scallops released their flavor in warm rice wine vinegar and sugar. Once cooled, this marinade was poured over the shrimp and the combo was put in the fridge to meld for 4-6 hours.
Then we figured out how to duplicate the sticky, ‘hold together’ sushi rice that I wanted. Luckily I found several recipes on the internet that provided instruction to make that rice. The one I went with was Alton Brown’s, which worked perfectly for us.
Next, Kate and I strolled the aisles of our local grocery store (I ❤️ my Harris Teeter) for the rest of our Shrimp Sushi Bowl fixings. Ultimately, we came home with Gimme Organic Sea Salt Seaweed Sheets, pickled ginger, avocado, cucumber and bean sprouts.
Finally, I cut the seaweed sheets and the cucumber into strips and sliced the avocado.
‘Serving dinner’ was as easy as laying all the ingredients out and letting everyone construct their very own Shrimp Sushi Bowl. And, not surprisingly, it was a big hit! The marinated shrimp was so very tasty and the reserved marinade added the perfect ‘dressing’ to the bowl. Not only did one of my guys try the dried seaweed and live to tell about it, but he even went so far as to say he’d eat it again! We all loved the taste and texture of the sticky ‘sushi’ rice and will look for more opportunities to use it in our Asian meals. The crisp cucumbers and sprouts, in addition to the creamy avocado, were the perfect additions to our bowls.
- 1 pound cooked, cooled and peeled shrimp
- 1/2 cup rice wine vinegar (gluten-free)
- 1/8 cup sugar
- 1/8 cup chopped ginger
- 5-6 cloves of garlic, sliced thin
- 1 large shallot, sliced thin
- For Sushi Rice (per Alton Brown)
- See link for Alton Brown's Sushi Rice. I followed it exactly for quantities and directions.
- 2 cups sushi or short grain rice (gluten-free)
- 2 cups water, plus extra for rinsing rice
- 2 tablespoons rice wine vinegar (gluten-free)
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- Feel free to increase or decrease the quantities and add to or leave out the 'condiments' per your own taste.
- 1/2 English cucumber, sliced into matchsticks
- Several sheets of Gimme Organic Seaweed Sheets, cut into 1/2" wide strips
- 1 avocado, sliced
- 1 cup bean sprouts
- Black Sesame Seeds
- 1 Recipe of Sushi Rice
- 1 Recipe of Marinated Shrimp
- Warm up vinegar and sugar over low heat until sugar is dissolved.
- Remove from the heat and add ginger, garlic and shallots and let sit until cool
- Once cool, pour over cooled shrimp and refrigerate for 4-6 hours.
- Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
- Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
- Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature.
- Remove the shrimp from the vinegar marinade, but reserve the marinade.
- Put rice in each bowl. I used a small bowl lined with saran wrap to mold the rice
- Then place each item, as desired, on your rice.
- It's up to you on whether or keep some of the marinated shallots or ginger with your shrimp, but we find them VERY tasty.
- Drizzle some reserved marinade over all and sprinkle with sesame seeds.
Shrimp Sushi Bowl
Would you add anything different to your Shrimp Sushi Bowl? I’d love to hear your ideas
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