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May 14, 2013

Shrimp California Bowl

California Bowl
I'm always on the hunt for a good California roll, trouble is, as they've grown in popularity, they've grown to disappoint me. Finding a really good California roll is as hard as finding really good French fries. Is it reasonable to assume that the more ubiquitous an item becomes, the harder it is to find an exceptional version?

Since I like the fresh flavors so much and the ingredients are easily available, I whipped up my version of the California roll, except I used shrimp, instead of fake crab meat, and instead of complicating my life by trying to roll and cut my creation, I serve it atop mixed greens with brown rice, sesame seeds and avocado. This satisfies my cravings without the expense—or disappointment. It's well worth putting on your menu, particularly when the mercury starts rising.


Shrimp California Bowl

cooked shrimp
cooked brown rice
mixed greens
avocado
sesame seeds
chopped green onions
pickled ginger
wasabi
soy sauce

1. Layer mixed greens in a salad bowl; top with brown rice.
2. Arrange shrimp and avocado over the rice.
3. Drizzle with the juice from the jar of pickled ginger.
4. Top with toasted sesame seeds and chopped green onions.
5. Mix together a dab of wasabi and soy sauce; drizzle over salad.
6. Serve with pickled ginger.

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