Bang Bang Shrimp Bowls

For the Bowls

Rinse the sushi rice under cool water until it runs clear– about 1-2 minutes.

Cook

Place the rice and water in a small saucepan and bring it to a gentle boil over medium heat. Reduce the heat to low (just barely simmering) and cover with a lid. Cook for 12-15 minutes, or until the rice is tender.

Sprinkle

When the rice is finished, remove it to a large bowl and sprinkle over the rice wine vinegar, kosher salt, and granulated sugar. Stir to combine and set the rice aside to cool to room temperature.

For the Shrimp

Whisk

Add the sweet chili sauce, mayonnaise, and lime juice to a large bowl and whisk to combine.

Coat

Add the shrimp, flour, and cornstarch to a large bowl and mix just until the shrimp are lightly coated in flour.

Add the olive oil to a large sauté pan set over medium-high, making sure there is enough oil to cover the bottom of the pan.

Sear

When the oil is very very hot, add the shrimp (make sure not to crowd the pan– you may need to cook in batches). Sear the shrimp for 2 minutes and then flip the shrimp and cook them for another 1-2 minutes or until they are pink and no longer limp.

Toss

Remove the shrimp to the bowl with the bang bang sauce and toss to combine.

Assemble

To assemble the bowls, first add the rice and then top with bang bang shrimp, avocado, and cucumber. Garnish with sesame seeds and green onion. Enjoy immediately.