Dynamite Shrimp Sushi Bowl
These Dynamite sushi bowls are my simple spin on a deconstructed sushi bowl. They are packed with rice, crispy shrimp, avocado and crunchy veggies all drizzled in a spicy mayo. They take just 30 minutes to make so they are perfect for an easy weeknight meal.
Servings: 2
Ingredients
Crispy Shrimp
- 1 egg white
- 1/2 pound large shrimp deveined and shells removed
- 1/2 cup arrowroot powder* or corn starch
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp avocado oil or other neutral oil of choice
Spicy Mayonnaise
- 1/3 cup kewpie mayonnaise or mayonnaise
- 1 tbsp sriracha
Bowl Toppings
- 2 cups cooked rice (white rice, brown rice or cauliflower rice)
- 1 cup shredded red cabbage
- 1 persian cucumber thinly sliced
- 1 large carrot cut into matchstick size pieces
- 1/2 avocado thinly sliced
- 1 tbsp sesame seeds
Instructions
Spicy Mayo
- Combine the kewpie mayo and sriracha in a small bowl and whisk until smooth. Set aside.
Crispy Shrimp
- In a small bowl whisk the egg white until foamy in texture. Pat the shrimp dry with paper towel and then add them to the egg whites. Use a spatula to gently toss the shrimp so they are well coated in the mixture .
- In a bowl stir together the arrowroot (or cornstarch), salt and pepper. Working in batches of 2 or 3, dredge the shrimp in the arrowroot ensuring that they are well coated all over. Transfer to a plate until all are coated.
- Heat the oil in a large skillet on medium high heat. Add in the shrimp ensuring they are spread out in an even layer and cook for approximately 2-3 minutes until golden brown in color and then flip and cook for an additional 1-2 minutes on the other side. Transfer the cooked shrimp to a plate .
Assembly
- To assemble the bowls, divide the rice between two bowls and then add the red cabbage matchstick carrots and cucumber slices along with the sliced avocado to each bowl. Finally top the bowls with the crisp shrimp and drizzle the spicy mayonnaise overtop. Garnish with sesame seeds before serving.
Notes
For SCD
- use 1/2 cup coconut flour in place of the arrowroot/coconut flour mix
-In place of white rice, heat 1 tbsp sesame oil in a large skillet, once hot add in 1 tbsp finely chopped ginger and once the ginger is fragrant add in 3 cups of cauliflower rice, sauté for approximately 5 minutes until the cauliflower rice has softened.
-spicy mayo - in a blender combine 1/3 cup mayonnaise, 1 Fresno chili pepper and 1 1/2 tsp coconut aminos and blend until smooth.
Nutrition
Serving: 1bowl | Calories: 527kcal | Carbohydrates: 40g | Protein: 33g | Fat: 28g | Sodium: 1683mg | Fiber: 16g | Sugar: 13g