This is by far one of my favorite meals ever.
My mother-in-law made a version of these bowls for us over the holidays and it instantly brought me back to my private cheffing days. I used to make all sorts of bowls for my clients and they just loved them. And for good reason - they're light and nourishing, and very customizable. Maybe you want a little more of this, and a little less of that - which also makes them great for a crowd!
One night I was seriously craving these bowls. I went to our local market right around the corner to get a few ingredients and as I was making my way towards the checkout a bag on the bottom shelf caught my eye. It was Japanese breadcrumbs aka Tempura. I already had some beautiful shrimp in my basket and it dawned on me, why not fry them up?
I'm so glad that inspiration struck because the tempura shrimp is an awesome addition to this bowl. And shrimp's Ethan's favorite. A win-win. Now, I had a friend reach out to me on Instagram asking if I had any Ketogenic recipes for him to follow, and although I don't follow diets or write recipes for them (and don’t have epilepsy which is what that specific diet is prescribed for), this recipe can be easily adapted to suit any dietary style. If you need to reduce the rice to a smaller portion, and switch out the tempura shrimp for a beautiful piece of sushi grade tuna, wonderful. It's so easy to do. Need to make it vegan? Simply remove the fish and use a marinated piece of tofu instead, and switch out the mayo for a vegan alternative. Happen to have mushrooms? Great, cook 'em up and add 'em! Do your thing.
Must Read Recipe Notes:
Some things to definitely keep in this recipe? The sauces. The sweet soy sauce and the spicy mayo totally make this. The squeeze of lemon. The kelp. Without these guys, you won't have a sushi bowl per se, but rather an Asian bowl which is fine, but not quite this dish.
Some things to consider adding? Sliced almonds (one of my favorite sushi garnishes... trust me and give it a go!), and of course the classic pickled ginger.
Please note. This recipe may seem complicated with the tempura shrimp. If you are uncomfortable with frying as a cooking technique, please feel free to bake them at 350 flipping half way - probably 10-15 minutes total cooking time.
Use whatever veggies you have on hand, and omit anything that makes your life too complicated after you’ve tried it once through.
Have fun with this you guys. It's a good one.
- 1 1/2 cups white rice
- 1-2 tbsps rice vinegar
- 6 shrimp, raw, deshelled and cleaned with tails on
- 1/2 cup panko (Japanese bread crumbs)
- 1 egg
- 1/2 tsp salt
- 1/4 European/English cucumber
- 1/2 red bell pepper
- 1/2 avocado
- 1 green onion, sliced
- 2 tbsp krinkled nori or a half sheet of nori, crumbled
- sesame seeds, to garnish
- 1 lemon, cut into small slices