Ingredients
1 cup Rice, cooked
1 tablespoon Rice Wine Vinegar
4 ounces Shrimp, cooked
2 teaspoons Olive Oil
8 slices Avocado
1/3 cup Cucmber, diced
1 stalk Carrot, peeled
2 tablespoons Mayonnaise
1 tablespoon Hot Sauce
1 tablespoon Lemon Juice
1 handful Sesame Seeds, toasted
1 splash Soy Sauce
Preparation
Prep the rice according to directions. We used Super Lucky Elephant’s Ready-to-Eat Jasmine Rice, which was ready in just 90 seconds. In a bowl, toss with rice wine vinegar and a pinch of salt for taste.
Prepare shrimp. We used a jumbo shrimp option. In a sperate bowl, toss shrimp with olive oil and season with salt.
Cut carrots into matchsticks, dice cucumber and thinly slice avocado.
Top rice with shrimp. Creatively lay vegetables in a pattern of your own on top of the rice. No two bowls are the same!
In a third bowl, combine the lemon juice, mayo and hot sauce. We used a Sriracha. Drizzle on top of the bowl.
Add drizzle of soy sauce if desired. Garnish with sesame seeds.
Enjoy!
