Shrimp Sushi Bowl

Ingredients

• 2 cups Japanese short grain rice
• 3 tablespoons rice vinegar
• 1 tablespoons sugar
• ½ teaspoon salt
• Recipe: Sesame Garlic Noodles
• Recipe: Shrimp and Yaki Noodles
• Recipe: Pot Mushrooms Fried Rice
• 1 cup cooked sushi rice
• 4 tablespoons real mayonnaise
• 2 teaspoon Sriracha sauce
• 1 tablespoon sesame oil
• 800g uncooked shrimp, peel deveined
• 2 medium ripe avocadoes, peel and sliced
• 2 medium zucchinis, sliced
• ¼ cup shredded carrots
• 1spring onion, thinly sliced
• 1 tablespoon soy sauce
• 2 teaspoons toasted sesame seeds
• 1 sheet roasted Nori seaweed, shredded
• 2 teaspoons wasabi paste, 2 tablespoons soy sauce stir in 2 tablespoons hot water.
• In a small bowl, mix the mayonnaise and Sriracha sauce, set aside.
• Meanwhile, in a skillet, heat sesame oil over medium heat. Add shrimp and stir-fry for a couple minutes until cooked though and shrimp turning to pink color. Turn off the heat.
• When the rice is ready, stir into it the spring onion, soy sauce and sesame seeds.
• Divide the rice among 4 bowls.
• Top each bowl with cooked shrimp, piece of slices avocado, zucchini, and shredded carrots.
• Drizzle with Sriracha mayonnaise and sauce spoon over and garnish with shredded seaweed.
• Serve each bowl with sauce spooned as aside.
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