1lbs Cooked Shrimp
1 Cup Rice
1 Cup Shelled Edamame
5 Radishes, sliced
1/2 Cup Pickled Cabbage
1 Cup Matchstick Carrots
1 Cup Pineapple, chopped
1 Tbsp Sesame Seeds
1/3 Cup Veggie Stock
1 Tbsp White Sugar
1 tsp Fish Sauce
1 tsp Wine
1 tsp Soy Sauce
1/4 Cup Teriyaki Sauce
1/4 Cup Sriracha Mayo Directions:
In a medium pot, add 2 cups of water to 1 cup of rice. Bring to a boil, then place on low for 15 minutes. Set aside.
Beat eggs thoroughly in a bowl. Add in stock, sugar, fish sauce, wine, and soy sauce. Whisk until all dissolved.
To make the tamago, heat a pan and lightly spray with olive oil. Pour a thin layer of egg mixture onto the pan. When egg is almost cooked, roll up and leave on the edge of the pan. Spray pan & pour another thin layer in. Roll the already rolled egg up with the new layer. Repeat 3-4 times until all egg is used. Cut into pieces once complete.
Evenly distribute rice for the base of the bowl. Then, distribute the shrimp, edamame, vegetables, pineapple, and tamago.
Top with teriyaki sauce, spicy mayo, and sesame seeds.
Nutrition Information: (Makes 5 Servings) 468 Calories, 52g Carbs, 14g Fat, 38g Protein