Ingredients:

  • 1 cup (200g) sushi rice, rinsed well
  • 1 ¼ cups (300ml) water
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon (15ml) sugar
  • ½ teaspoon (2.5ml) salt
  • 1 pound (450g) peeled and deveined large shrimp
  • 1 tablespoon (15ml) soy sauce
  • 1 teaspoon (5ml) sesame oil
  • ½ teaspoon (2.5ml) grated ginger
  • 1 clove garlic, minced
  • 1 ripe avocado, diced
  • 1 cucumber, seeded and diced
  • 4 sheets nori seaweed, cut into thin strips
  • 2 tablespoons (30ml) mayonnaise (Japanese Kewpie mayo preferred)
  • 1 tablespoon (15ml) sriracha (or to taste)
  • 2 tablespoons (30ml) sesame seeds, toasted
  • Pickled ginger (optional)
  • Wasabi (optional)
  • Green onions (optional)
  • Edamame (optional)
  • Lime wedges

Instructions:

  1. Cook the Sushi Rice: Combine rice and water in saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes, or until water is absorbed. Remove from heat and let sit, covered, for 10 minutes.
  2. Prepare Sushi Vinegar: While rice cooks, whisk together rice vinegar, sugar, and salt in a small bowl until sugar dissolves.
  3. Season the Rice: Gently fold sushi vinegar mixture into the cooked rice. Spread rice on a baking sheet or large plate to cool slightly, about 10 minutes.
  4. Cook the Shrimp: In a medium bowl, toss shrimp with soy sauce, sesame oil, ginger, and garlic. Heat a skillet over medium-high heat. Add shrimp and cook until pink and opaque, about 2-3 minutes per side.
  5. Make the Spicy Mayo: In a small bowl, stir together mayonnaise and sriracha.
  6. Assemble the Bowls: Divide sushi rice among bowls. Top with shrimp, avocado, cucumber, nori strips, and sesame seeds. Drizzle with spicy mayo.
  7. Garnish and Serve: Garnish with optional ingredients (pickled ginger, wasabi, green onions, edamame) and serve immediately with lime wedges.