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Shrimp Sushi Bowl

with Seared Edamames, Cucumber & Carrots

Cooking time

30 minutes

Servings

2 / 4

Calories

801 /serving

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Anne-Marie's favourite

In the Goodfood test kitchen we have come up with a way to serve all the delicious elements of a sushi roll in one dish, but without all the fuss! In our version of the sushi bowl we are sauteing shrimp in a sweet, tangy sauce and serving it with sticky rice, seared edamames, carrot shavings and crunchy cucumber. To make this dish a true masterpiece we are garnishing it with sesame seeds and a quintessential sushi element; dried and crushed nori. Get excited for sushi night chez-vous!

"Making sushi at home is a culinary challenge that I have not attempted yet. Handling raw fish and rolling the maki, are not steps to attempt on a weeknight! This dish combines all the ingredients in my favourite sushi rolls, without any of the stress? A winning recipe for my favourite of the week!"
Anne-Marie

We will send you:

  • 285g Shrimp
  • 200g Carrots
  • 1 Scallion
  • 1 Lime
  • 1 Lebanese cucumber
  • 30ml Soy sauce reduced in sodium
  • 30ml Rice vinegar
  • 6g Black and white sesame seeds
  • 15ml Sesame oil
  • 30ml Sweet chili sauce
  • 210g Calrose rice
  • 1g Crushed nori
  • 85g Edamame
  • You will need:

    Medium pot
    Zester
    Salt & pepper
    Peeler
    Oil
    Total Fat
    23 g
    Saturated Fat
    3 g
    Sodium
    1688 mg
    Total Carbs
    113 g
    Sugars
    14 g
    Protein
    49 g
    Fibres
    8 g
    Preparation
    a picture
    Cook the rice
    In a medium pot, bring the rice and 1 ¾ cups of salted water to a boil (double the water for 4 portions). Once boiling, cover and reduce the heat to a simmer. Cook, 16 to 18 minutes, until the rice is tender but slightly chewy. Drizzle with the vinegar and let sit (covered) for 5 minutes.
    a picture
    Mise en place
    While the rice cooks, cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Cut the cucumber into 2-inch long matchsticks. Peel the carrots; still using your peeler, peel the carrots into long ribbons. Zest and juice the lime.
    a picture
    Make the sauce
    In a small bowl, combine the sweet chili sauce, soy sauce, white bottoms of the scallions, sesame oil, lime juice and as much zest as you’d like. Season with S&P to taste.
    a picture
    Cook the shrimp
    In a medium pan, heat a drizzle of oil on medium heat. Pat the shrimp dry with paper towel and remove the shells from the tails. Add the shrimp and ½ the sauce to the pan; season with S&P. Cook, 2 to 3 minutes per side, until cooked through. Transfer to a plate and set aside in a warm spot. Wipe out the pan.
    a picture
    Cook the edamame
    In the reserved pan, heat a drizzle of oil on medium-high. Add the edamame and cook, stirring occasionally, 4 to 5 minutes, until browned on all sides. Season with S&P to taste. (Remove the beans form the shell before eating).
    a picture
    Finish & serve
    Divide the cooked rice between your bowls. Arrange the shrimp, cucumber and carrots on top of the rice. Drizzle the vegetables with the remaining sauce. Garnish with the sesame seeds, greens tops of the scallions and crushed nori. Bon appétit!