Kimchi Shrimp Bowl
Ingredients
Instructions
- 1.5 cups sushi rice
- 1.25 cups purple cabbage, thinly sliced or chopped
- 2 cups vegetables of choice (edamame, avocado, sliced radish, sliced daikon, shredded carrot, sliced cucumber)
- 1 cup mango, cut in chunks
- 4 TBSP Yee Mama Scallion Sweet Soy Sauce, plus more for serving
- 1 lb. shrimp, peeled and deveined
- 1 TBSP Seaseme Seeds
- 3 green onions, thinly sliced
- 1-2 cups kimchi, to taste
- 2 TBSP Olive or Avocado Oil
- Salt to Taste
- Cook rice per package instructions.
- While rice is cooking, heat oil in a large skillet over medium-high heat.
- When oil is shimmering, add shrimp and cook 3-5 minutes on first side and flip. Cook additional 1-2 minutes. When just cooked through, turn off heat. Add Yee Mama sauce and toss to coat. Taste & season. Remove from heat.
- Assemble in bowl with rice on bottom, topped with shrimp, vegetables, mango, and kimchi. Sprinkle with sesame seeds and garnish with green onion.
