Spicy Shrimp Roll Bowl
Recipe - White Bear Lake South Wine & Spirits
Spicy Shrimp Roll Bowl
Prep Time20 Minutes
Servings2
Cook Time20 Minutes
Ingredients
1 cup short-grain white rice, uncooked
1 cup water
2 tablespoons natural rice vinegar
2 teaspoon sugar
1 tablespoon vegetable oil
1 lb peeled and deveined shrimp, thawed if frozen
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 large avocado, sliced
1 cup sliced English cucumber, unpeeled
1 sheet nori, thinly sliced
2 green onions, thinly sliced
1 tablespoon toasted sesame seeds
P.F. Chang’s® Home Menu Dynamite Hot Sauce
Directions
- Pour rice into a small bowl and cover with cold water, soak 10 minutes. Pour rice into a fine mesh strainer and rinse until water runs clear. Pour rice and 1 cup water into a small saucepan; bring to a boil. Reduce heat to low, steam 10 minutes, until rice is tender, and water is absorbed.
- Stir together rice vinegar and sugar in small bowl until sugar is dissolved. Stir vinegar mixture into cooked rice. Cover and let stand 10 minutes.
- Heat oil in a large skillet over medium heat. Season shrimp with salt and pepper and cook in skillet until pink and firm (145°F).
- Divide rice and shrimp into two bowls. Top with avocado, cucumber, nori, and scallions. Garnish with toasted sesame seeds and drizzle with P.F. Chang’s® Dynamite Hot Sauce.
20 minutes
Prep Time
20 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Directions
- Pour rice into a small bowl and cover with cold water, soak 10 minutes. Pour rice into a fine mesh strainer and rinse until water runs clear. Pour rice and 1 cup water into a small saucepan; bring to a boil. Reduce heat to low, steam 10 minutes, until rice is tender, and water is absorbed.
- Stir together rice vinegar and sugar in small bowl until sugar is dissolved. Stir vinegar mixture into cooked rice. Cover and let stand 10 minutes.
- Heat oil in a large skillet over medium heat. Season shrimp with salt and pepper and cook in skillet until pink and firm (145°F).
- Divide rice and shrimp into two bowls. Top with avocado, cucumber, nori, and scallions. Garnish with toasted sesame seeds and drizzle with P.F. Chang’s® Dynamite Hot Sauce.