Deconstructed Shrimpy Sushi Bowl

Shared by: Grace Fisher |  Source: pHresh & Clean
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  • Nutritional Interest: Clean Eating, Dairy Free, Family Challenge Approved, Gluten Free, High Protein < 20g, Nut Free, Paleo, The 30 Clean Approved
Deconstructed Shrimpy Sushi Bowl
This tasty deconstructed shrimp sushi bowl is sure to satisfy your taste buds!

Did you know... Ginger is well-known for its various health benefits; which include its ability to boost bone health, strengthen the immune system, increase your appetite, improve respiratory conditions, aid digestion, eliminates arthritis symptoms, reduce excess gas, enhance sexual activity, and relieve pains related to menstrual disorders, nausea, and flu.

Substitute cauliflower rice for a grain-free version.
Adjust serving size: 

Ingredients:

  • 12 oz peeled raw shrimp thawed
  • 1/4 teaspoon avocado oil
  • 1 carrot julienned
  • 2 baby persian cucumber julienned
  • 1/2 avocado - ripe but firm sliced
  • 1 teaspoon raw unsalted white sesame seeds
  • Stovetop Rice
  • 1 cup spring water - or broth
  • 1/2 cup dry rice
  • Steamed Broccoli
  • 1/2 head broccoli sliced into florets
  • Ginger-Amino Sauce
  • 2 tablespoons avocado oil
  • 1/4 cup coconut aminos
  • 1/2 lemon use 2 tablespoons juice
  • 1 tablespoon fresh ginger root peeled & chopped
  • 1 garlic clove sliced
  • 1/2 teaspoon sea salt

How to Make:

  1. Begin by preparing the Stovetop Rice, Steamed Broccoli & Ginger-Amino Sauce per instructions below.
  2. Preheat oven to 400° and place the rack in the middle of the oven.
  3. Rinse the shrimp and lay them on a paper towel; cover with another paper towel and pat them dry.
  4. In a medium-size mixing bowl, add the shrimp and drizzle with avocado oil, then toss lightly to coat.
  5. Arrange the shrimp into a single layer on a baking sheet, then cook for 7-10 minutes, or until done; this depends on the size of the shrimp. Take care not to overcook them or they'll become tough.
  6. Assemble the shrimp bowl as desired, drizzle the sauce over the top, and then garnish with sesame seeds.
Stovetop Rice
  1. Soak the rice in hot water. While the rice is soaking, add the water {or broth} to a medium-size pot, and bring to a boil over medium-high heat.
  2. Rinse the rice well. Add it to the pot and stir. Cover and reduce the heat to low. Don't take off the lid while the rice is cooking - this lets the steam out and affects the cooking time.
  3. Start checking the rice around 15 minutes for white rice {or 30 minutes for brown rice}. When done, the rice will be firm but tender, and no longer crunchy; it’s ok if it's slightly sticky but shouldn't be gummy. If there is still a little liquid left in the pan when the rice is done, continue cooking with the lid off.
  4. When done, turn off the heat and let the rice sit for a few minutes, covered. This steams the rice just a bit more.
  5. Uncover and fluff with a fork.
Steamed Broccoli
  1. Add spring water to the bottom of a double pot or pot with steamer basket and place over medium-high heat, cover and bring to a boil. Reduce the heat to medium-low for a light steam.
  2. Slice the broccoli into florets, you can include the stems if you’d like. Place the broccoli in the steamer and steam for about 10 minutes, or until soft when you insert a knife into the center. The broccoli should be slightly crisp and a vibrant green when done.
Ginger-Amino Sauce
  1. Prepare dressing by placing all of the ingredients into a mini food processor {or blender} and purée.

Nutrition Facts
Deconstructed Shrimpy Sushi Bowl
Amount Per Serving
Calories 580 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 4g 20%
Polyunsaturated Fat 4g
Monounsaturated Fat 17g
Cholesterol 105mg 35%
Sodium 2230mg 93%
Potassium 1022mg 29%
Total Carbohydrates 64g 21%
Dietary Fiber 18g 72%
Sugars 8g
Protein 25g 50%
Vitamin A 157%
Vitamin C 249%
Calcium 15%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

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