Caribbean Sushi Bowl

August 14, 2018 by Nicole Collins

It's Day 3!

Are you guys feeling good? Are you starting to believe me yet that this plan really is easier that it seems on the surface?

I sure hope so!

I don't mean to keep talking your ears off about carbs, but I really want you guys to know how much I mean it when I tell you that I feel like I've figured out the secret to managing carbs on this plan.

Today's carb trick (because I feel like these tricks are the most valuable at this point) is to make sure you've got lots of other supporting characters to take some of the work off of your carb.

That's exactly what we're doing today.

½ cup of rice might not sound like a lot when you're making it the base of a meal. But, by the time you add lots of extra goodies on top to help fill you up, you won't even miss the extra rice.

So, what are we piling on top of rice today? Today, we're making Caribbean Sushi Bowls!

Now, today's recipe is one of those times when I cheat on the 21 Day plan. The plan calls for only brown rice, but today I'm using jasmine rice. I know, I know. But brown rice has a distinctively different flavor, and it just doesn't taste right when you try to make coconut rice with it. I don't even keep plain white rice in the house anymore, for what it's worth. But jasmine rice is easily my favorite kind of rice, so I'll take the time out on the naughty list for using it instead of brown rice today.

We use coconut milk, coconut water, and some toasted coconut to give our rice the ultimate coconut flavor. Then, we're going to keep the tropical theme going by topping it with some fresh mango, some sliced avocado, and some jalapeno rings.

The magic of this rice bowl, though, is the shrimp. This shrimp is so easy, but it's soooooooooo flavorful. We simply saute some shrimp in a little coconut oil with some caribbean jerk seasoning. Then, we toss it in a mix of sweet chili sauce mixed with more jerk seasoning, and it's finished. The shrimp is sweet but has the heat from the chilies and the jerk seasoning. It's not spicy, but has the perfect level of heat to warm your soul.

To give this rice bowl the feel of a sushi roll, we top it with a pinch of furikake seasoning and a drizzle of soy sauce. I saw a picture of a caribbean sushi roll a few years ago, and I've been putting this recipe together in my mind ever since! This rice bowl really is one just flavor explosion waiting to happen, and I'm excited that I was finally able to put that picture I saw on a plate.

Now see, once we pile all of these amazing things on top of our rice, we can't even notice that it's only a small, conservative portion of rice down there. You'll be asking yourself why you've been wasting your tummy space on rice all of this time!

Let's see what else we're eating today:

Breakfast: One container (5.3oz) or ½ cup greek yogurt in the flavor of your choice + ½ banana – 1 red, 1 purple

Snack: 1 apple with 2 tsp peanut butter – 1 purple, 2 tsp

Lunch: Farmer's Market Frittata – 1 red, 1 blue, 1 green

Snack: 1 slice Strawberry Avocado Toast – 1 yellow, ½ purple, ½ blue, ½ orange

Dinner: Caribbean Sushi Bowl - 1 yellow, 1 red, 1 blue, and ½ purple

Alright guys, tomorrow is hump day. And, I'm REALLY excited about tomorrow's recipe.

But for now, enjoy; and let's eat!

Caribbean Sushi Bowl

Serves: 4 Print

Ingredients:

  • ¾ cup jasmine rice

  • ¾ cup coconut milk

  • ¼ cup + 2 tbsp coconut water

  • ¼ tsp salt + ¼ tsp salt, divided

  • ¼ cup toasted coconut

  • 1 tbsp coconut oil

  • 1 lb shrimp, peeled and deveined, thawed if frozen

  • ½ tsp + ¼ tsp jamaican jerk seasoning, divided

  • ¼ cup thai sweet chili sauce

  • 1 mango, sliced

  • 1 avocado, sliced

  • 1 jalapeno, sliced in to rings, seeds removed

  • furikake seasoning, for serving

  • soy sauce, for serving

Directions:

  1. Make the coconut rice: In a medium saucepan over medium high heat, bring coconut milk and coconut water to a simmer. Add rice and ¼ tsp salt. Bring back to a simmer, reduce heat to low, and cover for 15 mins. After 15 mins, turn off the burner, and let the rice continue to sit on the burner for 5 more mins. Remove from burner, let sit for another 5 mins, and fluff rice with a fork.

  2. Meanwhile, make the shrimp: In a medium bowl, add thai chili sauce and ½ tsp jerk seasoning. Stir to combine. Heat coconut oil in a large skillet over medium heat. Add shrimp, ¼ tsp salt, and a ¼ tsp jerk seasoning, and toss to combine. Cook shrimp until pink and opaque, about 2-3 mins per side. Add cooked shrimp to the bowl with the chili sauce mix, and toss until fully coated.

  3. Assemble the rice bowl: Divide rice evenly between 4 bowls. Top each bowl with shrimp, mango, jalapeno rings, and avocado evenly divided between the 4 bowls. Finish with a pinch of furikake seasoning and a drizzle of soy sauce, if desired.

Recipe notes:

*If you like your food extra spicy, you can leave the seeds in the jalapeno rings.

*Furikake seasoning is like an Asian seasoned salt. It's got salt, sesame seeds, and seaweed pieces in it. It's what REALLY gives this bowl a sushi vibe. You can get it here.

*To toast coconut, line a baking sheet with parchment paper. Spread sweetened shredded coconut on the parchment. Bake at 325 degrees for 3-4 mins. Remove from the oven, toss, and place back in the oven for about 2 more minutes. Watch it closely so it doesn't burn!

*Per serving, this recipe is 1 yellow, 1 red, 1 blue, and ½ purple

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