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Hibachi Shrimp Rice Bowls

A flavorful and customizable meal featuring seared shrimp, vibrant vegetables, and fluffy rice, perfect for busy weeknights or cozy gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb shrimp, peeled and deveined Fresh or frozen shrimp can be used.
  • 2 cups cooked rice Ideally from the day before, as it holds up better when sautéing.
  • 2 tablespoons soy sauce Use tamari for gluten-free option.
  • 1 tablespoon sesame oil
  • 1 cup mixed vegetables (like bell peppers, zucchini, and carrots) Feel free to use frozen veggies for convenience.
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 2 green onions, sliced green onions, sliced For garnish.
  • to taste Salt and pepper To season.
  • for garnish Sesame seeds For garnish.

Method
 

Cooking Steps
  1. In a large skillet or wok, heat the sesame oil over medium-high heat, allowing it to shimmer.
  2. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant, stirring occasionally to prevent burning.
  3. Toss in the shrimp and cook for about 3-4 minutes until they turn pink and opaque, stirring gently to ensure even cooking.
  4. Incorporate your mixed vegetables, stirring until they are tender, roughly another 2-3 minutes.
  5. Add the cooked rice and soy sauce, mixing thoroughly to combine everything, allowing the rice to warm through, which should take about 2-3 minutes.
  6. Season the dish with salt and pepper to taste, giving it one final stir to ensure an even distribution of flavors.
  7. Serve the Hibachi Shrimp Rice Bowls in individual bowls, garnished with sliced green onions and a sprinkle of sesame seeds.

Notes

These bowls are best enjoyed hot. Serve with a sprig of fresh herbs or a wedge of lime. Great paired with a light salad or refreshing drink.