Dynamite Sushi Bowl

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I have a severe allergy to fish (but not shellfish) so my sushi selection is quite limited. I usually stay on the safe side and get myself the vegetarian roll, but one day, the Mister surprised me by bringing me home a dynamite sushi roll. I previously ignored this selection without even reading the ingredients to find out there is NO FISH!

While I did love the Dynamite Roll, I usually find that the tempura shrimp is a lot of batter - which, although light, I'm just not much of a fan.

I decided to try to make this at home for myself - without the tempura batter. I also like to increase my intake of vegetables so I've added crispy brussels sprouts.

My version of the Dynamite Sushi Bowl is incredibly filling - but with all good and healthy things. Lots of protein and vegetables and a bit of carbs, which, yes, your body does need. It's the perfect meal for either lunch or dinner.

Dynamite Sushi Bowl

Makes: 2 servings

Preptime: 10 minutes

Cook time:10 minutes

 

Ingredients:

10 raw medium to large sized shrimp

1 1/2 teaspoon salt (set aside a pinch)

1/2 teaspoon onion powder tomato, diced

1/2 teaspoon cayenne pepper (set aside a pinch)

1 clove garlic, chopped

1/2 avocado, diced

1 carrot, sliced into thin strips (julienne)

10 brussel sprouts, sliced in half

2 tablespoons sesame oil, divided

1 cup cooked brown rice

OPTIONAL: sesame seeds

   

 

Instructions:

1. In a pan, heat 1 tablespoon of oil on medium-high heat.
2. Add shrimp, pinch of salt, pinch of cayenne pepper, chopped garlic and onion powder.
3. Cook shrimp for 5 - 7 minutes or until pink and opaque. Set aside
4. At the same time, place brussel sprouts on a baking a baking pan, Drizzle with 1 tablespoon of oil, remaining salt, cayenne pepper, and garlic powder and roast in the oven at 425 for approximately 15 minutes.
5. In a bowl, add the rice and then top with shrimp, brussel sprouts, carrots and avocado.
6. OPTIONAL: garnish with sesame seeds.