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Shrimp Sushi Bowls with Spicy Mayo

Taylor Stinson
  • 35 minutes
  • Serves 2

INGREDIENTS

1

inch sweet potato (sliced about 1/2thick)

Olive oil

Pre-cooked shrimp

Rainbow chard

1/2

cucumber (chopped)

1

avocado (thinly sliced)

1

sheet nori (divided)

Wasabi paste

Soy sauce

1/2 cup

store-bought sticky rice (I use the PC kind)

1 1/2 cups

water

2 tsp

granulated sugar

2 tsp

rice wine vinegar

Sesame seeds for garnish

1/2 cup

mayo

1/4 cup

sriracha hot sauce