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Golden State Sushi Fusion Bowl

An easy-to-make sushi in a bowl. Our Golden State Sushi Fusion Bowl stars perfectly steamed basmati rice, savory shrimp infused with mirin, creamy avocado, and a touch of classic sushi condiments. Fresh, flavorful, and ready in just 20 minutes.
4
25 min
TOTAL TIME
594
CALORIES
$4.19
PER SERVING
Golden State Sushi Fusion Bowl
Ingredients
12 INGREDIENTS
4 SERVINGS
Garlic
2 cloves garlic
minced
Water
2 cups water
Shrimp
1 lb shrimp
peeled and thawed
Wasabi Paste
1 tsp wasabi paste
Salt
1/4 tsp salt
Toasted Sesame Seeds
2 tbsp toasted sesame seeds
Red Thai Chilis
2 whole red thai chilis
finely chopped
Avocados
4 whole avocados
thinly sliced
Sesame Oil
2 tbsp sesame oil
Mirin
1/4 cup mirin
Pickled Sushi Ginger
2 tbsp pickled sushi ginger
Basmati Rice
1 cup basmati rice
Directions
5 STEPS
5 min
PREP TIME
20 min
COOK TIME
25 min
TOTAL TIME
1
Wash the basmati rice under cold water until the water runs clear. Add rice, water, and salt to a rice cooker and turn on.
2
In a frying pan, heat the sesame oil over medium heat. Add the shrimp and cook until they start to turn opaque, around 2 minutes per side.
3
Add the chopped red Thai chilis and minced garlic to the pan with the shrimp. Cook for an additional 2 minutes until the shrimp are fully cooked.
4
Add the Mirin to the pan and simmer for another minute, until the shrimp have absorbed some of the sweet wine flavor. Season with salt.
5
Portion the cooked rice into four bowls. Top each with a portion of the cooked shrimp, thinly sliced avocado, a sprinkle of toasted sesame seeds, a dollop of wasabi paste, and a serving of pickled sushi ginger.
Health Info
Macros
39g
CARBS
38g
FAT
30g
PROTEIN
Contains these allergens
CRUSTACEAN SHELLFISH
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Frequently Asked Questions
Can I use cooked fish instead of raw fish in my sushi?
What are the basic ingredients needed for making sushi?
What is the best type of rice to use for sushi?
Do I need a sushi mat to make sushi rolls?
How do I prevent my sushi rolls from falling apart?
How long can I keep leftover sushi in the refrigerator?
Can I substitute other types of vinegar for rice vinegar?
What are some common fillings for sushi rolls?