Bay Shrimp Sushi Bowls with Cucumber & Avocado

It’s everything you love about takeout sushi, but piled into a pretty bowl. Toss cute little shrimp in spicy mayo, then pair with crunchy quick pickles and creamy avo.

What You Get

Cucumbers 

Garlic aioli 

Togarashi (Japanese seasoning) 

Bay shrimp (see note below) 

Cooked white rice 

Avocado 

What You’ll Need

Rice vinegar or white wine vinegar

Sugar 

Salt 

Sriracha or hot sauce (optional) 

Makes 3 servings

10 minutes active 

10 minutes total 

Step 1 

Cut half of the cucumbers in half lengthwise, then thinly slice crosswise. Reserve the rest for another use. 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 to 2 minutes or according to package instructions. 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 cucumbers. 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.

Contains: crustacean shellfish, eggs.