serves: 2

cook time: 25 minutes

WHAT YOU’LL NEED:

3/4 cup uncooked sushi rice

1/2 lb shrimp, peeled + deveined

1 yellow mango

1/3 cucumber

1/2 avocado

2 sprigs green onion

small bunch cilantro

3 cloves garlic

1 Tbsp rice vinegar

1 Tbsp ponzu

1 Tbsp furikake

1 Tbsp butter

HOW TO MAKE IT:

1 // cook rice according to package. also, prep veggies for the bowl: peel, slice + cut mango into bite sized pieces. slice cucumber then cut cloves into quarters. cut avo in half + then split one half once more to add a quarter to each of the two plates. chop green onion + cilantro. peel + rough chop garlic

2 // in a pan, add butter + garlic for a minute until fragrant. then, add shrimp. toss occasionally until cooked through + season w a fresh crack of salt + pepper. meanwhile, when the rice is done, season rice w rice vinegar, ponzu + furikake. stir to combine then plate.

3 // add shrimp to the bowls + then top with the prepped veggies

TIPS:

swap anything you like into to your sushi bowl! carrots, edamame, cabbage, jalapeño, pineapple, you name it!

ENJOY + remember to tag @eatingwellwithkel when you make it!