10 min active10 min total3 servings

Bay Shrimp Sushi Bowls with Cucumber & Avocado

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.

Ingredients Included

  • Cucumber
  • Garlic aioli
  • Togarashi (Japanese seasoning)
  • Bay shrimp (see note below)
  • Cooked rice
  • Avocado

You'll Need

  • Rice vinegar or white wine vinegar
  • Sugar
  • Salt
  • Sriracha or hot sauce (optional)
Allergen Note: Contains eggs, crustacean shellfish, soy.

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Note:

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.
Find more recipes like this in the Good Eggs Weeknight Dinner Kit
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