Easy Peasy Shrimp Mango Sushi Bowl Recipe

Instructions:

1. Rinse the sushi rice under cold running water until the water runs clear. Cook rice according to package directions (simmer gently, then rest, covered, for 10 minutes off the heat).
2. While the rice cooks, gently heat the rice vinegar, sugar, and salt in a small pan until the sugar dissolves. Do not boil.
3. Transfer the hot rice to a large bowl. Pour the vinegar mixture evenly over the rice and gently fold it in using a cutting motion. Let the rice cool to room temperature.
4. Whisk together the sweet chili sauce, lime juice, and 1 teaspoon of water in a small bowl to create the glaze. Set aside.
5. Heat sesame oil in a large non-stick skillet over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque.
6. Pour half of the prepared sweet chili glaze over the cooked shrimp. Toss quickly until the shrimp is lightly coated (about 30 seconds). Remove from heat immediately.
7. Divide the cooled, seasoned sushi rice evenly among four serving bowls.
8. Artistically arrange the cucumber, mango, avocado, edamame, and shredded carrots over the rice in distinct sections.
9. Place the glazed shrimp in the centre of the bowl. Drizzle the remaining glaze over the entire bowl.
10. Garnish generously with sesame seeds and fresh cilantro or scallions. Serve immediately.