Rice Quinoa Prawn Sushi Bowl Recipes

Steps:

• Pat your shrimp dry and season with garlic powder, Old Bay seasoning, salt and black pepper, ½ tsp soy sauce, ½ tsp sesame oil and ½ tsp rice vinegar.
• Add 2 Tbsp olive oil to your pot and pan fry your shrimp in the pot for 4-6 minutes, flipping halfway through. When shrimp is done cooking, remove from the pot.
• Once shrimp is removed, add 2 Tbsp of olive oil and toast quinoa for 2 minutes, stirring often.
• In a bowl, mix together ¼ cup rice vinegar, 2 Tbsp soy sauce and 1½ cups water.
• After quinoa is done being toasted, add the rice vinegar, soy sauce and water mixture to your toasted quinoa. Cook on medium for 10-15 minutes.
• Cut shrimp into bite-sized pieces.
• To make the sriracha mayo dressing, mix 2 Tbsp of sriracha with 4 Tbsp of mayo.
• To assemble, add your quinoa, cooked shrimp, cucumber, avocado and carrot in a bowl.
• Garnish with roasted seaweed, green onion and sesame seeds. Then, drizzle with sriracha mayo and serve.

Steps:

• Put the rice and quinoa in a pan. Add 320ml water, bring to the boil, cover with a lid and turn the heat down as low as it will go. Cook for 12-15 mins, or following pack instructions (brown sushi rice will need longer), by which time all the water should have been absorbed.
• Meanwhile, heat the vinegar, sugar and a pinch of salt until the sugar has dissolved. Stir the vinegar mixture into the cooked rice, then gently move the rice around to let out some steam. The rice should be sticky rather than wet when cooled.
• Heat the oil in a non-stick pan. Fry the sweet potato for 2-3 mins each side until just cooked, then season and set aside to cool. When the rice is cool, divide between two small bowls (or lunch boxes) and level the surface. Halve the prawns lengthways, then arrange on top of the rice along with the rest of the toppings. To serve, squeeze over some spicy mayo in a zigzag and sprinkle over some sesame seeds, if you like.

Steps:

• For the rice:
• Mix together vinegar, sugar, and salt.
• Rinse the rice with cool water in a colander; drain. Put the rice and water in a medium saucepan with a tight-fitting lid. Bring to a boil over high heat, reduce heat to very low and simmer, tightly covered, (For a good seal, wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. Make sure the towel's edges are folded up well away from the heat.) Cook until all the water is absorbed, about 15 minutes. Remove the rice from the heat (don't uncover), and set aside for 10 minutes.
• Fluff the rice with a fork and transfer to a large bowl. Add the vinegar mixture and toss with a wooden spoon. Spread the rice out on a parchment paper-lined baking sheet. Fan the rice continuously with a fan or magazine until cooled. Cover the rice with a damp towel.
• To assemble rolls:
• Place the sushi mat with the slats running crosswise directly in front of you on a clean work space. Lay a sheet of nori shiny-side down and lined up with the closest edge of the mat. Light moisten fingers with water, and evenly press about 1/4 of the rice onto the nori, with 1 1/2-inches uncovered at the far edge. Line up the fillings about an inch from the closest near edge, evenly across the rice. Leave 1 inch of rice uncovered at the far edge.
• Beginning with the near edge of the mat, tightly roll up the nori, rice, and fillings into a cylinder. Firmly tug on the rounded mat over the roll as you pull on the far edge of the mat to tighten the roll. Open the mat, dab unsealed edge of nori with a bit of water and roll the sushi forward to seal. Transfer the sushi to a plate and cover with damp paper towels. Repeat with remaining rice and fillings.
• Cut each sushi roll, crosswise, into 8 pieces with a sharp wet knife.
• Serve with bowl of soy sauce for dipping.