I found this picture on my computer and realized that I made this recipe a year ago with the intent to post it - and clearly forgot about. I'm glad I found it though because it was so good and it totally reminded me that I should make it again soon. I even have all of these ingredients except for the shrimp. It's basically most of my favorite sushi ingredients, in a non-sushi form - hence the name.
It gets bonus points for being healthy - which I need more of in my life after falling off the treadmill at the gym this morning, getting embarrassed and walking home.
Oh well. At least I tried.
SUSHI (MINUS THE ROLL)
5 shrimp, peeled
1/4 cucumber, sliced thinly
4 slices of avocado
1 tbs sriracha
11/2 tbs. mayonaise
1/3 cup cooked brown rice
1/2 tsp. garlic powder
1 tsp. ginger powder
1/2 tsp chili powder
Salt and pepper to taste
Juice from one lime wedge (optional)
In a small ziplock bag, add the garlic powder, ginger powder, chili powder, and salt and pepper. Mix.
Next, toss the shrimp in the bag, seal and shake it to evenly coat the shrimp.
Heat a sauté pan and add a little olive oil. Add the shrimp and cook until done - A few minutes should do it. I chose to do powdered ingredients for this because it helped the shrimp fry up crispy.
In a small bowl, mix together the sriracha and mayo and set aside.
When the shrimp are done cooking, you can make up your plate. Or bowl. I don't care what you do with your life.
I layered it with cucumber first, then rice, then shrimp, then avocado. Then drizzled some sriracha mayo on top. I also did a little squirt of lime juice on top for some acid and it worked well.
Pro tip: Put the sriracha mayo into a ziplock bag, seal it, and then snip one corner slightly to make it easy to drizzle on top. Go ahead and get fancy. I had a lot of fun with mine (as you can probably tell, ha)!
I'm Kirsten. Big time foodie, all around goofball, and freelance marketer.