Avocado, Mango and Shrimp Bowl

This fresh, tasty bowl was a staple a few years ago and then I completely forgot about it. What I love about this dish is the versatility, it has a lot of fresh taste but if you don’t have something, don’t fret, just substitute it with something you have.

Presentation is always colour blocked but to eat, simply mix it all up. The dressing is super easy too, just mix and taste. The only downside is that there is a bit of prep but you can do it in advance and just assemble the dish. Below is a rough recipe for one person, just multiply it for as many as you need!

Avocado, Mango and Shrimp Bowl

A KitchenInspirations Original Recipe

Makes one bowl

Ingredients for the bowl:

• 80 g cooked salad shrimp
• 50 g sticky rice (uncooked weight)
• 15 mL rice vinegar
• 1/2 an Avocado
• 1/2 an Mango
• 10 cm Cucumber
• small handful Corn
• 1 rib of Celery
• Toasted sesame seeds
• Green onions

Directions:

1. Cook the rice and sprinkle with the rice vinegar and mix well. Allow to cool.
2. Chop the vegetables into similarly sized cubes.
3. Layer the rice on the bottom of the bowl, then add each of the vegetables in groups. Add the shrimp and garnish with the green onions and toasted sesame seeds.

Ingredients for the dressing:

• 15 mL rice vinegar
• 15 mL hoisin sauce
• 30 mL fresh lime juice
• 2.5 mL toasted sesame oil

Directions:

1. Combine the dressing ingredients and whisk until emulsified completely.
2. Pour evenly over the bowl, making sure you get it into the crevices so that the rice is evenly coated.

Notes:

• Add finely chopped shallots if you can tolerate raw onion.
• Change the flavour profile completely and add chopped black olives, marinated artichokes and roasted red peppers for a Greek bowl. Make a tzatziki dressing, or a simple white wine vinegar vinaigrette and olive oil with lemon juice and chopped oregano.
• Use defrosted frozen corn or grilled corn if you have it.