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Deconstructed Sushi Bowl

Sushi... In a bowl.
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Prep Time 12 minutes
Cook Time 5 minutes
Course Main Course
Servings 6

Equipment

  • 1 Knife
  • 1 Cutting board
  • 1 Skillet

Ingredients
  

  • 1, 12 oz. Cooked & Peeled Shrimp Kroger Wild Caught Cooked & Peeled Salad Shrimp
  • 1 Tbsp Butter
  • 2, 8.8 oz. Steamer Rice (Basmati and/or Brown) Simple Truth Organic™ 90 Second Clove & Cardamom Basmati Rice
  • 3 Cucumbers
  • 1 Bell Pepper, Green
  • 2 Avocados
  • 1 Bunch Green Onion
  • 4 oz. Cream Cheese
  • As Needed Soy Sauce
  • As Needed Roasted Sesame Seeds
  • As Needed Sweet Thai Chili Sauce
  • As Needed Pickled or Fresh Ginger
  • A Pinch...Or Three! Kosher Salt and Ground Black Pepper

Instructions
 

  • In a skillet over medium heat, melt 1 Tbsp. butter and add the shrimp. Heat shrimp until warmed through. (It is already cooked and can be eaten cold, but it is best warm if the rice is being served warm). Add a pinch of kosher salt and ground black pepper.
  • Wash the veggies. Peel the cucumbers, cut in half and rake out the seeds with a spoon, and then cut into slices. Chop the bell pepper. Slice the avocado. Chop the green onion.
  • Steam the rice.
  • To make each bowl: Add portion of rice, shrimp, and veggies. Add a few slices of cream cheese and avocado. Drizzle soy sauce and sweet Thai chili sauce. Sprinkle roasted sesame seeds and green onion on top. Add a piece of pickled ginger on the side, or grate fresh ginger on top.
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