SPICY SHRIMP SUSHI RICE BOWL
Do you agree with easy and no sweat meal prep is the way to go on hot summer days?
This spicy shrimp sushi rice bowl requires minimal cooking, no sriracha sauce, and is super easy to make for either lunch or dinner. Also, this flavorful rice bowl is low in sodium, kidney, and renal diet friendly. You can enjoy a delicious meal and protect your kidneys at the same time! Cheers!
<INGREDIENTS> for 2 people
4 ounces cooked medium shrimps, peeled, deveined, tail off***
1/2 medium sweet onion, sliced
1 Persian cucumber, sliced
1 stalk green onion, chopped
1 teaspoon sesame seeds
***I used the frozen cooked medium-size shrimps from Trader Joe’s. Be sure to check nutrition fact for sodium content when you buy frozen cooked shrimps. Choose ones that contain around 5% or 140 mg of sodium per serving. If you cannot find close to this value, soak and rinse the frozen cooked shrimps in cold water for a little bit to reduce the sodium content.
For the spicy sauce:
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1 tablespoon sesame oil
1/2 tablespoon low sodium soy sauce
1 teaspoon brown sugar
1 teaspoon rice vinegar
For the rice:
2 cups cooked white rice
1 tablespoon rice vinegar
<DIRECTIONS>
- Wash and pat dry the vegetables, thinly slice the onion and cucumber, and finely chop the green onion.
- Soak the sliced onion in a bowl of iced water for at least 15 minutes to reduce the sharp taste of raw onion. Set aside.
- In a small bowl, combine all of the spicy sauce ingredients, stir and mix well. Set aside. 0
- In a medium bowl, combine cooked rice and rice vinegar, stir and mix well. Set aside.
- Drain the iced water of the soaked onion. Drain well so the onion is not too wet.
- In a large bowl, add sliced cucumber, sliced onion, cooked shrimps, chopped green onion, sesame seeds, and the spicy sauce, and then combine and mix well.
- Evenly divide the vinegary rice into two serving bowls and then top the rice with the spicy shrimp mixture. That’s it! Enjoy!
Happy Eating! 🙂