Sesame Shrimp Sushi Bowls
Sesame Shrimp Sushi Bowls — beautifully assembled bowls featuring umeboshi sushi rice, loads of fresh veggies, grilled sesame shrimp skewers and a miso tahini dressing. This is an impressive meal for date-night in + Netflix!
Hi guys! It’s Emily again. I feel like I was just here, talking about Easy Weeknight Black Bean Soup via allusions to early aughts R&B. Where has the time gone? It’s as if I blinked and missed January. One minute it was there, the next it was not. Kinda like Adam Levine’s shirt at the Superbowl. Just…poof. And here we are.
In our house, anything that’s served as a bowl is met with great acclaim, and these Sesame Shrimp Sushi Bowls are no different. They’re incredibly customizable, super easy to prep ahead and just special enough if you’re looking to whip up a fancy-ish Valentine’s Day meal for your sweetie. Or your 3-year-old. Or your sweetie and your 3-year-old. (Hi, my life.)
How to Make Sesame Shrimp Sushi Bowls
Despite how impressively all of the components come together, these Sesame Shrimp Sushi Bowls are about as easy as it gets for a date-night in. The plump grilled sesame shrimp skewers take just minutes to prepare (if you plan enough ahead to allow for an hour of marinating, you’ll be duly rewarded, but it’s not critical), and they’re served over a bed of (pink!) umeboshi rice with loads of appropriately-hued veggies: fuschia pickled cabbage, roasted red beets, watermelon radishes, pickled ginger, purple carrots — and of course buttery avocado, verdant scallions and a creamy, dairy-free miso tahini dressing that you’ll find yourself using over and over again.
If you prep everything in advance, these Sesame Shrimp Sushi Bowls make an excellent lunch, too. And, as with so many of the meals we make, they’re special enough for “big people” while still being kid-friendly as can be. We even used a little gadget from Daiso to quickly form a perfectly pink rice ball for the babe, and she was absolutely tickled (not to mention the popularity of any food on a stick).
Make these addictively tasty bowls for your next date night (I hear there’s quite the occasion coming up this week, ahem) and watch ‘em disappear right before your eyes.
Kinda…like…Adam Levine’s shirt at the Superbowl.
(Ok, leaving now.)
Happy Valentine’s Day, friends!
PS — looking for something sweet to follow up these sassy bowls? These Vegan Coconut Truffles (Strawberry Rose and Pistachio Orange Blossom versions) are so, so tasty and totally easy. 🙂
- --FOR THE SHRIMP---
- 3/4 pounds uncooked, tail-on shrimp (31-40 count)
- 1 teaspoon Sesame Oil
- 1/2 teaspoon pink sea salt
- Black pepper
- ---FOR THE PICKLED CABBAGE---
- 1/4 head of red cabbage (very thinly sliced/shredded)
- 2 tablespoons ume vinegar*
- ---FOR THE UMEBOSHI RICE---
- 1 1/2 cup short grain white rice
- 1/3 cup ume vinegar*
- 3 tablespoons Sugar
- Shiso fumi furikake* (see note)
- ---FOR TOPPING---
- Nori sheets (~4-6 per bowl)
- Pickled ginger
- French breakfast radishes (thinly sliced)
- Watermelon radishes (thinly sliced)
- Roasted beets (diced)
- Colorful carrots (thinly sliced, or peeled into strips)
- Avocado (sliced or diced)
- Scallions (thinly sliced)
- Any other favorite veggies
- ---FOR THE DRESSING---
- 2 tablespoons mellow white miso paste (heaping Tbsp)
- 2 tablespoons tahini (heaping Tbsp)
- 1/4 cup hot water (plus more, if needed... for consistency)
- In a medium bowl, combine shrimp, sesame oil, pink salt + a few grinds black pepper and toss to combine. Allow to marinate for one hour.
- While shrimp marinates, make the Pickled Cabbage. Combine shredded red cabbage and ume vinegar in a small bowl. Stir to combine thoroughly. Allow to marinate until ready to serve (or covered in the fridge for up to 3 days).
- While shrimp marinates, also prepare the Umeboshi Rice. Prepare 1 1/2 cups short-grain rice in a rice cooker or following package instructions. In a small saucepan, heat ume vinegar and sugar until sugar is just dissolved. When rice is finished cooking, turn out into a large bowl or rimmed baking pan, spread out as much as possible, and drizzle ume vinegar mixture over. Gently fold vinegar into hot rice. Sprinkle generously with Shiso Fumi Furikake (or your favorite frikake blend); then gently fold into rice again. Spread rice out again to cool slightly while you prepare remaining ingredients.
- Thinly slice/chop veggies to top the bowls. Set aside.
- Whisk together Miso Tahini Dressing ingredients, adding a little more water, if needed, to achieve a drizzleable consistency.
- Heat grill pan over a med-high flame. Thread four shrimp onto each skewer; repeat until all shrimp are skewered. Place shrimp skewers directly onto grill pan and sear for about 1 minute per side. Set aside to cool slightly.
- To assemble, load up bowls with Umeboshi Rice, pickled cabbage, pickled ginger, thinly sliced veggies, avocado and sliced scallions. Top with 2-3 shrimp skewers per person. Serve Miso Tahini Dressing over the top, along with a sprinkle of furikake, if desired.
Yields 4 Servings
The ume vinegar (pickled plum vinegar) and the shiso fumi furikake (a pickled plum rice seasoning) can be found online or in most Japanese markets. They can be replaced by seasoned rice vinegar and any other variety of furikake, respectively, if you’re having trouble tracking them down. The flavor will still be great -- the only thing you’ll sacrifice is the bright hue.