IN THE KIT
6 ozjasmine rice
4 ozsriracha mayo
1 ozrice vinegar/mirin blend
4 ozred cabbage
1 ozginger/garlic/sesame oil blend
Salt & pepper
Kitchen Items Needed
Medium saucepan with lid
Trim ends from radishes, then halve (or quarter, if large) & thinly slice;
Trim ends from cucumber, halve lengthwise, then thinly slice into half-moons (peel first, if desired);
Remove skin, cut avocado into small bite size pieces;
Core & thinly slice cabbage.
In a small saucepan, combine rice, measured water, pinch of salt & bring to a boil over high heat. Reduce heat to low, cover & cook until rice is tender & water is absorbed, about 17 minutes. Keep covered until ready to serve.
In a medium bowl add radishes, cucumbers, rice vinegar blend, toss to coat. Set pickled veggies aside until ready to serve.
Warm medium skillet over medium high heat. Add ginger/garlic sesame blend & cook for 30 seconds until fragrant. Add cabbage, cook until just tender, 3-5 minutes. Remove, set on plate & wipe skillet clean.
Rinse shrimp, then pat very dry. Cut each shrimp into thirds, season with salt & pepper.
Heat drizzle of olive oil in a medium skillet over medium-high. Add shrimp, cook, stirring, until opaque & cooked through, 2–3 minutes. Remove skillet from heat & stir in half of sriracha mayo.
Spoon rice into bowls, then top with shrimp, pickled veggies, edamame, cabbage & drizzle with remaining sauce, sprinkle with furikake. Enjoy!