Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 cups sushi rice
- 1 cup bell peppers, sliced
- 1 cup cucumber, diced
- 1 cup carrots, julienned
- 1/2 cup teriyaki sauce (low-sodium if preferred)
- 2 green onions, chopped
- 2 tbsp sesame seeds (toasted)
Instructions
- Prepare the Rice: Cook sushi rice according to package instructions and rinse well to remove excess starch.
- Cook the Shrimp: Heat 1 tbsp oil in a skillet over medium heat. Sauté shrimp until pink and opaque (about 3-4 minutes).
- Add Vegetables: Stir in bell peppers, cucumber, and carrots; cook for another 2-3 minutes until tender-crisp.
- Incorporate Sauce: Pour teriyaki sauce over the shrimp and veggies; stir to coat and heat through for an additional minute.
- Assemble the Bowl: Layer cooked rice in bowls and top with the shrimp mixture. Drizzle with extra teriyaki sauce if desired.
- Garnish: Sprinkle with chopped green onions and toasted sesame seeds before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 8g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 225mg