Sushi Bowl with Shrimp and Edamame

Name: Sushi Bowl with Shrimp and Edamame
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 300 grams Sushi rice; 10 grams Sugar; 16 Cherry Tomatoes; 100 grams Cucumber; 1 Avocado; 15 grams Wakame; 4 Eggs; 150 grams Edamame; 30 grams Butter; 5 grams Chili Flakes; 1 pinch Sea Salt; 200 grams Shrimp; 2 cloves Garlic; 1 Shrimp shells; 6 tablespoons Rice Vinegar; 2 tablespoons Sugar

50 min·176 Views

Flora Petrova

352 Recipes

A vibrant and flavorful sushi bowl featuring seasoned rice, shrimps, spicy edamame, fresh vegetables, wakame, and soft-boiled eggs, finished with a drizzle of homemade shrimp stock.

Allergens

Halal

Gluten-Free

2,277kcal

2 Portions · 2,190 g

Protein

116 g

Carbohydrates

292 g

Fat

62 g

Fiber

32 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

2

g

Sushi rice300 grams
Sugar10 grams
Cherry Tomatoes16
Cucumber100 grams
Avocado1
Wakame15 grams
Eggs4
Edamame150 grams
Butter30 grams
Chili Flakes5 grams
Sea Salt1 pinch
Shrimp200 grams
Garlic2 cloves
Shrimp shells1
Rice Vinegar6 tablespoons
Sugar2 tablespoons

Prepare the Base

1
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions.
2
While the rice cooks, prepare the seasoning mix by dissolving the sugar in the vinegar.
3
Once the rice is cooked, transfer it to a non-metallic bowl (bamboo bowl). Gently fold in the sushi vinegar mix and the homemade shrimp stock. Let the rice cool slightly. To make the shrimp stock, add the shrimp shells and 200 ml water to a small saucepan. Bring to a simmer and cook for about 10-15 minutes. Strain the liquid and set aside.
15 min

Cook the Toppings

4
Bring a small pot of water to a boil. Carefully add the eggs and cook for 6-7 minutes for soft-boiled. Immediately transfer to an ice bath, then peel.
7 min
5
Cook the edamame in boiling water for 3 minutes until tender. Drain.
3 min
6
In a frying pan, melt half of the butter over medium heat. Add the cooked edamame and chili flakes. Fry for a few minutes until slightly browned. Season with sea salt and set aside.
7
Peel and mince the garlic. In the same frying pan, melt the remaining butter. Add the minced garlic and cook for 30 seconds until fragrant. Add the shrimp and cook for 2 minutes per side until pink and cooked through.
30 s
2 min

Prepare the Veggies and Assemble

8
Halve the cherry tomatoes. Slice the cucumber and the avocado.
9
Divide the seasoned sushi rice equally between two bowls.
10
Arrange the prepared toppings artistically over the rice: the cooked shrimp, fried edamame, sliced avocado, halved cherry tomatoes, sliced cucumber, wakame, and the soft-boiled eggs (cut in half if you like).
11
Enjoy this super delicious Sushi Bowl with Shrimp and Edamame. It's a perfect mix of fresh and cooked ingredients.