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Juicy shrimp smothered in tangy chili-mayo dressing sits atop fluffy sushi rice, paired with fresh crunchy veggies. This colorful bowl brings fancy restaurant tastes into your kitchen with fully cooked seafood, making for a filling yet refreshing dinner option.
I came up with this when I wanted poke shop flavors without leaving home. The mix of hot seasoned shrimp with cool crunchy veggies creates something so tasty it's now on my weekly menu.
Main Ingredients
- Large shrimp: Go for 21-25 size per pound for the perfect bite
- Short grain sushi rice: Gives you that must-have sticky feel
- Asian sweet chili sauce: Hits the right notes between sweet and spicy
- Fresh citrus: Grab juicy limes for that zingy kick
- Japanese mayonnaise: Makes your sauce super smooth and rich
- Fresh produce: Look for snappy cucumbers and fresh carrots
- Shelled edamame: Brings extra protein and bite
- Crispy fried shallots: Don't skip this crunchy topping
Wild caught shrimp really makes this dish pop. You'll taste their natural sweetness in every mouthful of the finished bowl.
Building Your Bowl
- Finishing Shrimp:
- Mix sauce with warm chopped shrimp. Let sit briefly.
- Rice Flavoring:
- Warm up mirin. Mix in sugar and salt until dissolved. Pour over hot rice.
- Rice Method:
- Wash rice until clear. Add right amount of water and cook covered. Let steam without peeking.
- Sauce Base:
- Stir mayo until creamy. Slowly blend in sweet chili sauce. Add lime juice and sriracha. Sprinkle with salt.
- Final Construction:
- Start with rice on bottom. Add shrimp portions. Arrange veggies around. Sprinkle toppings and drizzle extra sauce.
- Cooking Shrimp:
- Get water bubbling. Drop in shrimp just until they turn pink. Drain and cut up.
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Taking time with the rice pays off big time. Washing it well and adding the right seasonings builds the perfect base for everything else.
Hot and Cold Mix
What makes this bowl stand out is how the temperatures play together. The slightly warm rice won't wilt your veggies but still gives you that nice contrast with the cool fresh toppings.
Amazing Sauce
The dressing blends creamy richness with sweet heat that hugs each shrimp just right. Make plenty extra so you can pour it all over your finished creation.
Make-Ahead Options
You can keep everything apart in the fridge. Get your sauce ready, cook your shrimp, and chop veggies up to four days early. Just make the rice when you're ready to eat.
Switching Things Up
Try using brown rice or quinoa if you want more fiber. Throw in purple cabbage, corn kernels, or lightly cooked greens. You can even add chunks of mango or nori strips.
Serving Ideas
Lay out all the fixings so everyone can build their own bowl at parties. Put out a few different sauces. A simple miso soup on the side rounds out the meal nicely.
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This dish gives you the good feelings of comfort food but keeps things light and fresh. You can change it up easily and count on it turning out great every time—that's why it belongs in everyone's cooking lineup.
Frequently Asked Questions
- → Can I swap raw shrimp for pre-cooked ones?
- For sure! Skip cooking and chop the shrimp into smaller bites before tossing them in the sauce.
- → What’s a good replacement for sushi rice?
- No sushi rice? Go with white or brown rice. The texture won’t be quite the same, but it works well.
- → How do I tone down the heat?
- Easy—just cut back on the sriracha or skip it. You can also reduce the sweet chili sauce for a milder flavor.
- → Can I get it ready ahead of time?
- Totally! Keep shrimp, rice, and veggies in separate containers in the fridge. Combine everything just before serving.
- → What’s a lighter substitute for mayo in the sauce?
- Try Greek yogurt! It’s lighter, tangy, and keeps that creamy texture.