Teriyaki Shrimp Sushi bowl

Courtesy of the Almond eater

All my sushi lovers (yes even those of you who only eat California & shrimp tempura rolls), this is an easy at-home version of a deconstructed sushi bowl with a really yummy homemade teriyaki and spicy mayo sauce. I opted to just use rice and skipped the quinoa, used 1 lb of shrimp versus 1/2 lb, and added chopped green onion and cilantro to the bowls. I made both of the sauces ahead of time so that when it came time to cook, it took 15 minutes to bring everything together!

Ingredients:

1 cup cooked white rice

1/2 cup cooked quinoa

1 teaspoon olive oil

1/2 lb. cooked shrimp thawed

3 garlic cloves minced

1/4 cup teriyaki sauce

1 tablespoon sesame seeds

3/4 cup cucumber sliced

1 avocado sliced

Teriyaki sauce:

1/4 cup soy sauce

2 tbsp maple syrup

1 tbsp rice vinegar

1/2 tsp fresh ginger grated (ginger paste will work great too)

1 tbsp cornstarch

Spicy Mayo:

1/4 cup mayo

2 tbsp maple syrup

1 tbsp siracha

Directions:

Step1: If you haven't already, cook the rice and quinoa then set aside, keeping a lid on the saucepan(s) so they stay warm.

Step 2: Add oil and shrimp to a large skillet, then sauté the shrimp over medium heat for 2-3 minutes. While the shrimp is heating up, make the teriyaki sauce by whisking all of the sauce ingredients together.

Step 3: Next, add garlic to the skillet and sauté for 1 minute. Reduce the heat to low, then pour 1/4 cup of the teriyaki sauce into the pan, using a wooden spoon to stir until the shrimp is coated. Remove from the heat, then sprinkle the shrimp with sesame seeds.

Step 4: Assemble: add the rice/quinoa mixture to a bowl, then top it with the marinated shrimp, cucumber and avocado. Drizzle the remaining teriyaki sauce over top.

Step 5: Last whisk the mayo, siracha and maple syrup together and drizzle that over top of everything.