Happy New Year friends! 2019 is sure to be fantastic. I have a lot planned for this month and this year. But – small steps. One of my goals is to be more regular with my posts. So, I’m starting off 2019 with a new post!
I’m not sure about you, but I basically ate my way through the Holidays like Buddy the Elf. It was a fantastic way to celebrate the end of the year. Particularly a year that I was more than ready to say adios to #byefelicia. But, here we are, the beginning of a fresh 365 days, I’m sick with a cold that I’ve had since before Christmas (remnants of 2018 I suppose – go away!) and my body is desperately asking for something that is not made with just sugar.
I know so many people kick off the New Year with a goal for a “new you” or a new diet that you want to try. I am not going to be posting anything here about diet tricks, or diet foods, or anything like that. I think that everyone is worthy of celebrating, and worthy of love just as they are. If you want a cookie, eat it. There will be so much less guilt. But, if you want something that includes delicious flavors then I’ve got you covered.
This recipe came from a colleague and friend, who was simply walking by with her lunch and I about died because it looked and smelled delicious. I begged for the recipe which she very kindly shared. I then misplaced the recipe…. because my desk usually ends up a pile of papers. Sort of like the way driers eat socks….I swear my desk eats paper. But, I found it! When I was testing this recipe out, I tossed in some different veggies for more crunch. I really liked the combination, plus the added nutrients from all the veggies. Celebrating veggies aside, the secret is really in the sauce. I am a lover of soy sauce, so this soy sauce based liquid gold is worthy of bottling up and storing for basically anything you want to put sauce on. Since this is a sushi bowl, the main grain is rice. I used white rice, but brown rice would be a great substitute. You could also mix grains if you wanted to.
- 18 jumbo shrimp
- 1/2 cucumber, peeled and sliced
- 1/2 avocado, sliced
- 1/2 cup uncooked rice
- 1 carrot, shredded
- 5-6 radishes, sliced thin
For the Sauce
- 20 min
- 35 min
- Ready in:
- 55 min
- To make the dressing, combine the olive oil, sesame oil, maple syrup, soy sauce, rice vinegar and ginger in a mason jar. Shake together to combine.
- Place the shrimp into a bowl, season with salt and pepper. Pour over about 1/2 of the dressing over the shrimp and set aside to marinate while you cook the rice.
- Cook the rice, or grain of choice, according to the package instructions - or your preferred method.
- When the rice is just about finished, heat some olive oil in a skillet over medium high heat. Once the skillet is hot, add the shrimp and liquid to the skillet. Cook until the shrimp is pink and cooked through, taking care not to overcook.
- To assemble to bowls, divide the rice between two bowls. Add half of the cucumber, avocado, carrot, radishes and cooked shrimp to each bowl. Pour remaining, reserved, dressing over each bowl.
I’m not sure where the original recipe came from, but it was titled “sushi undressed”. I’ve modified the recipe to double the dressing, added more vegetables, and omitted some other items.