It’s everything you love about takeout sushi, but piled into a pretty bowl (and at a weeknight price). Toss cute little shrimp in spicy mayo, then pair with crunchy quick pickles and creamy avo.
Allergen Note: Contains eggs, crustacean shellfish, soy.
Cut the cucumber in half lengthwise, then thinly slice crosswise. In a bowl, toss the cucumber with 1 tablespoon rice vinegar, 1 teaspoon sugar, and a couple of pinches of salt. Let rest until softened.
In a large bowl, whisk together the aioli, 1 tablespoon of sriracha, if you want a kick, and half of the togarashi. Drain the shrimp and pat dry with paper towels. Add the shrimp to the aioli mixture and stir to coat.
Reheat the rice in the microwave until steamed through and just warm, 1 minute. Divide the rice between bowls and let cool slightly. Peel, pit and dice the avocado.
To build the sushi bowls, top the rice with the dressed shrimp and piles of the avocado and cucumber. Sprinkle with the remaining togarashi and serve.
The shrimp arrives frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.