Crunchy shrimp, veggies, and a tangy chili sauce get served over rice in this breaded shrimp sushi bowl!
This dish has all the flavors of shrimp sushi but it will satisfy your appetite, unlike two bite sushi!
Every time I walk into my Kroger store I find my friend, the sushi lady. She’s not actually an acquaintance of mine, but her familiar face feels like that of an old friend. I spot her face and I instantly smile. I love sushi and the crunchy dragon roll samples she offers up are my favorite. I always grab one whether I am hungry or not (unfortunately, I am always hungry). It should go with saying, I always come home with sushi.
I have been taught how to make my own sushi. It isn’t difficult, it is just time-consuming. First, you have to make and chill the sticky rice, then you cut your veggies and other fillings. You then gently press the filling onto your seaweed and if you manage to avoid breaking apart your seaweed during this step, you still have the opportunity when you are ready to roll and cut your sushi. Homemade sushi is fun, but I would rather have someone else make it for me.
This breaded sushi bowl is the next best thing to sushi. It takes all my favorite parts of a shrimp dragon roll. This recipe starts with shrimp that gets breaded in panko bread crumbs then lightly pan fried. And that’s the hard part! The rest is a matter of chopping vegetables, cooking rice and making a sauce!
Sushi bowls are the perfect way to enjoy the flavors of sushi. You can easily use tofu in place of shrimp if you want to keep it vegetarian. After you fall in love with this bowl, then you can try this Coconut Curry Noodle Bowl, Cajun Shrimp Quinoa Bowl or this Green Buddha Bowl!
More Bowls For You:
- 8 oz frozen, precooked shrimp, thawed
- 1/4 cup flour
- 2 eggs, lightly beaten
- 3/4 cup panko bread crumbs
- 1 cup shredded carrot
- 1 avocado, diced
- 1/2 an English cucumber, diced
- 1/2 teaspoon jarred ginger
- 1 clove garlic,minced
- 3 tablespoons reduced sodium soy sauce
- 2 tablespoons rice wine vinegar
- 1 teaspoon chili sauce
- 1 tablespoon vegetable oil
- splash of lemon juice
- Cooked Rice
Heat a large skillet over medium heat and spray the skillet with non-stick spray.
Place flour in a bowl, in a separate bowl, place lightly beaten egg and the bread crumbs in a third bowl. Dip each piece of shrimp in the flour, then the eggs (allowing excess to drip) and then finishing the shrimp off in the bread crumb bowl. Working in batches, place shrimp in the hot skillet and pan fry the shrimp for 2 minutes per side or until golden. Remove the shrimp and set aside. Repeat until all the shrimp have been cooked.
Meanwhile, prepare the rice according to package directions. Divide rice between four bowls. Distribute the veggies between each bowl, followed by the shrimp.
Whisk together the ginger, garlic, soy sauce, vinegar, chili and oil. Stir in lemon juice. Drizzle mixture over each bowl.
Amount Per Serving Calories 279 Total Fat 14g Saturated Fat 2g Cholesterol 151mg Sodium 796mg Fiber 5g Sugar 3g Protein 15g