UPDATED JAN. 2018
I LOVE sushi.
In fact, I worked on a sushi food truck called Moshi Box when I lived in El Paso, and it was an awesome experience. Jesus, the owner, was from Mexico. But homeboy had been rolling sushi for something like 15 years, and he definitely knew his stuff. So I spent a few months over the Summer of 2014 learning how to roll, slice, and plate like a pro.
He taught me how to use a sushi knife so that each slice turned out perfectly clean. We cut the ends of cucumbers and carrots into pretty little flowers to decorate people’s plates. And most of all, we ate a TON of sushi.
Awesome sushi dragon created by Jesus of Moshi Box. This guy is so talented. And one of the sweetest people I’ve ever had the pleasure of knowing!
I miss those times. The food truck community in El Paso was like a big family. We would all come together for events in the city and trade food. Some of the best food I’ve ever had – made with love and passion. And the people, they were some of the kindest people I’ve ever met.
So naturally, when I moved back to Florida and started my Meal Service business , I had to tie in those food truck roots.
No surprise that these sushi bowls quickly became a favorite on the menu. There’s something special about food made with love and good memories.
I’m no longer making these in big batches for my sweet clients across Lakeland & Plant City. But I still love making them at home. And I hope you will too!
You’ll notice that I didn’t use seasoned rice vinegar for these bowls. I prefer to plain rice vinegar and add a little salt. The seasoned version contains sugar, which is traditional but not necessary in my opinion. Just helping you out with those 2018 resolutions!
Another thing that is different about these sushi bowls is the addition of the tempura fried shrimp. GLUTEN-FREE fried shrimp. This one is for all you GF babes out there! You know I’m looking out for ya.
Check out those recipe notes below to see two different ways to fry these up. I’m all about keeping things simple, so I didn’t do them the “traditional” way. But hey, these are also gluten-free. So we aren’t exactly sticking to the authentic anyway.
Making these crunchy bits of goodness is the most difficult part of this recipe. And they don’t hold up great in the fridge, so try using steamed shrimp instead if you’re making this for meal prep.
You can serve these bowls with the rice still warm, or straight from the fridge. No need to heat it up if you’re on the run! I also think its fun to cut sheets of nori (seaweed wraps) into squares so you can make little hand rolls if you want. Kind of like little sushi tacos.
Despite the fact that my recipe below looks lengthy, its actually really simple.
Cook up some rice & edamame, cut up veggies, and top with spicy mayo. If you’re feeling adventurous, fry up some crispy tempura shrimp. AND do it all guilt-free. Because this is a new year, baby. And you deserve a little something special.
Sushi Rice Bowls + Gluten-free Tempura Shrimp
- 1 cup organic brown rice (short or long)
- 2 cups water
- 1 tbsp organic rice vinegar (NOT seasoned)
- 1/4 tsp sea salt
- 1 medium organic cucumber
- 1 cup organic matchstick carrots
- 1 hass avocado
- 1 cup non-GMO shelled edamame
- nori (seaweed sheets)
- Braggs Liquid Aminos
- 1/2 cup Just Mayo
- 2 tbsp sriracha (or more to taste)
- 1/4 tsp garlic powder
- 12 medium raw shrimp (wild caught)
- 1 cup organic white rice flour
- 1 cup ice cold water
- 1 large egg
- 1 tsp sea salt
- sunflower oil (for frying)
Prepare your shrimp. If needed, peel and devein them. Rinse and pat dry. I personally do not have the tools to deep fry, so I used about 1/2 an inch of oil in a cast iron skillet at medium-high heat instead. I didn't mind the messy batter! See the recipe notes below for additional options*
Use ice to get your water REALLY cold before starting! This helps create a crispy tempura batter. In a bowl, lightly beat the egg until yolk and white are mixed. Then add 1 cup of ice cold water (make sure no ice cubes get in the mix!) and gently mix together.
In a separate bowl, sift the white rice flour. Then add it to the egg and water mixture, stirring until combined. Once the oil is hot, place the shrimp in the batter and fry in batches, about 1 minute per side. Drain on a paper towel and set aside until ready for serving.
Sushi Rice Bowls:
Add the rice & water to a pot and bring to a boil. Reduce heat and cover with the lid. Allow to cook for 30 minutes or until all liquid has been absorbed and rice is fluffy.
While your rice is cooking, whip up the spicy mayo. Mix the Just Mayo, sriracha, and garlic powder. Set aside. Cook the edamame according to the package directions. Drain and toss in a little salt if desired.
Peel the cucumber and cut in half. Use a spoon to scoop out the seeds. Cut the cucumber halves into 4 equal parts. Slice into matchsticks, similar to the size of the carrots.
Once your rice is done, fluff it with a wooden spoon and stir in the rice wine vinegar and salt. The rice can be served hot or cold!
Split the rice evenly into 4 bowls. Top each bowl with 1/4 of the cucumber, carrot, edamame, and sliced avocado. Top with the tempura shrimp and a drizzle of spicy mayo. Serve with soy sauce (Braggs Liquid Aminos are gluten-free!) and squares of seaweed in case you want to make little hand rolls. YAS!
These also taste great straight out of the fridge and make for the perfect meal prep recipe! The fried shrimp does not stay crispy, so I suggest using steamed shrimp instead for meal prep purposes.
*Skip the fried shrimp and just use cooked, peeled shrimp! I love the freshness of using steamed shrimp instead of the fried sometimes.
Tempura battered shrimp fry wonderfully in about 2 inches of oil heated in a dutch oven, or other deep drying equipment. Heat your oil to 350 degrees for optimal results. If you don't have either of those available, use my route! Fry in a cast iron skillet and estimate the heat. Its fried shrimp... its going to be delicious either way!
Don’t forget to come say hello on Facebook and Instagram @ahintofgarlic! I love seeing your food creations (and all of your sweet families, too!).