Ingredients
Method
- Rinse sushi rice under cold water until the water runs clear.
- Combine the rinsed rice and water in a medium saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15-20 minutes until the water absorbs.
- Mix rice vinegar, sugar, and salt in a small bowl. Briefly microwave to dissolve the sugar. Once the rice is cooked, transfer it to a large bowl and stir in the vinegar mixture. Allow the rice to cool.
- Add a splash of oil to a skillet over medium heat. Once heated, add the shrimp. Cook for 2-3 minutes per side until pink and opaque. Remove from heat.
- Slice the avocado, julienne the cucumber, and shred the carrot.
- Add a generous scoop of seasoned rice to each bowl. Top with cooked shrimp, avocado slices, cucumber, carrot, radish, and green onions.
- Drizzle soy sauce or tamari over the top. Sprinkle sesame seeds for crunch and nutty flavor.
- If desired, cut seaweed sheets into strips and add as a garnish for extra flavor and texture.
Nutrition
Notes
This recipe can be customized with different proteins or vegetables to suit your taste.