Dynamite Shrimp Sushi Bowls

Makes 4 servings; 35 minutes total time

Ingredients

• 1 tbsp olive oil

• 1 lb shrimp

• 1 egg

• 1/2 cup flour

• 1/2 cucumber, diced

• 1/2 red pepper, julienned

• 1/2 sheet nori (seaweed paper), for

• garnish

• 2 green onions, sliced for garnish

• Sesame seeds for garnish

  DYNAMITE SAUCE

• 1/2 cup light mayo

• 2 tsp Sriracha hot sauce

• 2 tsp ketchup

• 1/2 tsp paprika

• 1/2 tsp garlic powder

• 1 pinch salt

  SUSHI RICE

• 1 cup sushi rice

• 1 1/2 cups water

• 1 tsp butter

• 2 tbsp sugar

• 2 tbsp rice vinegar

• 1/2 tsp salt

Instruction:

1) Cook sushi, water and butter in a rice cooker (can be made up to 24 hours in advance and kept in the fridge). Once rice is cooked, stir in sugar, rice vinegar and salt and set aside.

2) Preheat olive oil in a large frying pan over med-high heat. Add egg and flour to two small bowls. Toss shrimp in egg, then in flour in batches and add to frying pan, cooking for 1-2 minutes each side until crispy and shrimp are fully cooked. Transfer to a paper towel-lined plate and let cool 2-3 minutes.

3) Meanwhile, mix together ingredients for Dynamite shrimp sauce in a large bowl. Add shrimp and toss to coat. Meanwhile, mix together ingredients for Dynamite shrimp sauce in a large bowl. Add shrimp and toss to coat.

4) Add rice, shrimp, veggies and garnishes to meal prep bowls and store in the fridge up to 5 days. Serve and enjoy!

Storing:

Bowls will last in the fridge up to 5 days and are best enjoyed cold.

NUTRITIONAL INFO: Calories: 393kcal | Carbohydrates: 35g | Protein: 25g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 178mg | Sodium: 706mg | Potassium: 295mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1100IU | Vitamin C: 56.9mg | Calcium: 70mg