Mango And Shrimp Sushi Bowl With Soy Ginger Sauce
This Gorgeous Bowl Features Five Different Frozen Ingredients, Which Puts This Meal On The Fast Track To The Table Without Compromising Flavor. The Soy Ginger Sauce Coats Every Bite With A Delicious Savory Taste. There’s No Need To Thaw The Frozen Crushed Ginger And Garlic Because They Are Soft Right From The Freezer. Just Mash Them With A Fork. Also, Feel Free To Add Some Nori Pieces Or Any Of Your Favorite Veggies, Nuts, Or Seeds To Personalize This Dish.
Ingredients
Sushi Rice
- 1 18-Ounce Box Frozen Sticky White Rice
- 4 ½ Teaspoons Seasoned Rice Vinegar
- 4 ½ Teaspoons Granulated Sugar
- 1 Teaspoon Kosher Salt
Toppings
- 1 12-Ounce Bag Frozen Fully Cooked Peeled And Deveined Medium Shrimp
- 1 Cup Frozen Chopped Mango
- ½ Medium English Cucumber Diced
- 1 Medium Avocado Peeled, Pitted, And Diced
- ¼ Cup Prepared Sriracha Mayonnaise
Soy Ginger Sauce
- 2 Cubes Frozen Crushed Ginger
- 2 Cubes Frozen Crushed Garlic
- ½ Cup Soy Sauce
- ¼ Cup Seasoned Rice Vinegar
- 2 Teaspoons Granulated Sugar
- 1 Teaspoon Toasted Sesame Oil
Instructions
- To Make The Sushi Rice, Follow Directions On The Box To Heat Sticky Rice.
- Set Aside.
- In A Large Microwave-Safe Bowl, Combine Vinegar, Sugar, And Salt.
- Microwave On High For 45 Seconds.
- Stir, Then Add The Hot Rice.
- Use A Rubber Spatula To Toss Rice And Seasoning Mixture Together.
- Place Bowl Of Rice In The Freezer To Cool To Room Temperature, Approximately 15 Minutes.
- Stir Every 5 Minutes To Help It Cool Quicker.
- While Rice Is Cooking, Make The Toppings.
- Place Frozen Shrimp In A Large Mesh Strainer Under Cold Running Water For About 5 Minutes To Thaw.
- Move Shrimp Around A Few Times To Aid In The Thawing Process.
- Once Thawed, Remove Tails And Chop Into Bite-Sized Pieces.
- Set Aside.
- In A Medium Microwave-Safe Bowl, Heat Mango At 20 Percent Power For 1-Minute Increments.
- Stir Between Each Increment.
- Depending On Your Microwave’s Power Level, It Will Take 4–5 Times To Thaw The Mango.
- Chop Into Smaller Pieces And Set Aside.
- To Make The Soy Ginger Sauce, In A Small Bowl, Combine Ginger, Garlic, Soy Sauce, Vinegar, Sugar, And Oil.
- Set Aside.
- To Prepare Finished Bowls, Evenly Divide Rice Among Four Bowls And Top With Shrimp, Mango, Cucumber, And Avocado.
- Drizzle 3–4 Teaspoons Soy Ginger Sauce Per Bowl, Then Add About 1 Tablespoon Sriracha Mayonnaise, Depending On How Spicy You Want Your Bowl.
- Serve Immediately.
Nutritional Information
Calories: 529 kcal