Bang Bang Shrimp Rice Bowls

• 1 lb shrimp, peeled and deveined
• 1 cup sushi rice
• 2 cups water
• 1/4 cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1/4 teaspoon cayenne pepper
• 2 tablespoons sesame seeds, toasted
• 2 green onions, sliced
• Salt and pepper to taste

Steps

1. 1 Rinse the sushi rice until water runs clear, then cook it in 2 cups of water according to package instructions.
2. 2 Season shrimp with salt and pepper. Heat a skillet over medium-high heat, add shrimp, and cook for 1-2 minutes per side until pink and opaque.
3. 3 In a bowl, whisk together mayonnaise, sweet chili sauce, rice vinegar, sesame oil, garlic, and cayenne pepper.
4. 4 Toss cooked shrimp in the sauce until well coated.
5. 5 Divide cooked rice into four bowls.
6. 6 Top each bowl with shrimp and sauce.
7. 7 Garnish with toasted sesame seeds and sliced green onions.
8. 8 Serve immediately.

Equipment

• Skillet
• Measuring cups and spoons
• Mixing bowl

Variations

• For a spicy kick, add diced jalapeños to the sauce.

Substitutions

• If sushi rice isn’t available, substitute with jasmine or basmati rice.

Pairings

• Miso soup
• Cucumber salad

Nutrition

Tips

• For extra heat, add more cayenne pepper to the sauce.
• Serve with chopsticks for an authentic touch.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave.

Freezing: Does not freeze well due to the sauce texture.

Serving Suggestions

• Pair with a side of miso soup or a fresh cucumber salad for a complete meal.

FAQ