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Sushi Rice Bowls with Shrimp

Tablespoon Kitchens
  • 35 minutes
  • Serves 4

INGREDIENTS

1 lb

Shrimp, large

1

Avocado, medium pitted and diced

2 cups

Carrots

1/4 cup

Cilantro, fresh leaves

1 tsp

Gingerroot, fresh

2

Green onions

1/4 cup

Matchstick-cut cucumber

1

large sheet Nori, toasted

1/4 cup

Annie's asian sesame vinaigrette

2 tsp

Chili garlic sauce

1 tbsp

Honey

1 tbsp

Soy sauce

4 cups

Sushi rice, cooked

1/4 tsp

Salt

3 tbsp

Sesame oil, toasted

2 tbsp

Water

1

bag (10 oz) cascadian farm™ frozen organic shelled edamame