Asian cuisine is one of the most flavorful types of cuisine in the world and sushi is top of the list as one of our favorite all-around dishes!

Making sushi is pretty difficult though and can be incredibly time-consuming; especially the first few times you try it out.

So we’re making it easier for you! We’re ditching the roll, throwing it all in a bowl, keeping the robust flavor, and making it fat loss friendly! I’m excited for you to try this one out – let’s get into it!

Servings: 4

Prep Time: 20 Min

Cook Time: 15 Min

Macros: 395 Calories – 25g Protein – 35g Carbs – 17g Fat

INGREDIENTS –

• 1Tbsp Olive Oil
• 1lb Shrimp
• 1 Egg
• 1/2 Cup Flour
• 1/2 Cup Diced Cucumber
• 1/2 Red Bell Pepper
• 1/2 Sheet Nori (Seaweed Paper)
• 2 Sliced Green Onions
• 1/2 Cup Light Mayo
• 2 Tsp Sriracha Sauce
• 2 Tsp Ketchup
• 1/2 Tsp Paprika
• 1/2 Tsp Garlic Powder
• 1 Pinch Salt
• 1 Cup Sushi Rice
• 1 1/2 Cup Water
• 1 Tsp Butter

DIRECTIONS-

1. Cook Sushi Rice in a rice cooker
2. Preheat olive oil in a large frying pan over med-high heat
3. Add egg and flour to two separate small bowls. Toss shrimp in egg first and then flour in batches. Then add to the frying pan. Cook each side for 1-2 minutes until crispy and shrimp are fully cooked. Transfer to a paper-towel-lined plate and let it cool for 2-3 minutes
4. Mix together mayo, sriracha, ketchup, and spices in a large bowl until it’s a consistent sauce mixture
5. Add cooled shrimp to sauce mixture and coat evenly
6. Add shrimp,  rice, and veggies to meal prep bowls and garnish with shredded nori sheet!

RECIPE NOTES –

• TO PREP: You can prep rice up to 24 hours in advance if that’s easier for you.
• TO SERVE: You can choose to have the rice and shrimp in separate containers and mix when you’re ready to eat to limit rice sogginess
• TO STORE: This meal is good to be stored for 5-6 days. You can store the meat separate from the rice or together.

If you try out this recipe tag me on Instagram and you just might get a shout out!