Ingredients
Scale
1 lb raw shrimp (peeled and deveined)
1 tbsp sesame oil
kosher salt (as needed)
cracked pepper (as needed)
1 cup edamame (fresh or frozen)
1 cup jasmine rice
2 persian cucumbers (sliced thin)
1 carrot (shredded)
1/3 cup crispy fried shallots (or onions)
1 avocado (sliced)
2 green onions (sliced)
chili oil or sriracha mayo (see notes)
furikake or sesame seeds (optional)
Instructions
- Cook rice: Cook rice according to package directions on the stovetop or in a rice cooker. While rice is cooking, prepare toppings.
- Cook edamame: Steam or boil edamame 2-3 minutes until just cooked. Remove from heat and set aside.
- Cook shrimp: To cook shrimp, remove shrimp from fridge and pat dry. Let sit 10 minutes to come closer to room temperature. Season all over with kosher salt and cracked pepper.
- Heat sesame oil to medium-high in a large skillet. Once hot, add shrimp and sear 1 1/2-2 minutes per side, until just cooked.
- To serve, layer rice with shrimp, edamame and vegetables. Drizzle all over with chili oil or sriracha mayo. Top with green onions, crispy shallots and furikake or sesame seeds.