Ingredients

The following ingredients have 4 Servings
  • 1 cup cooked white rice
  • 1/2 cup cooked quinoa
  • 1 tsp olive oil
  • 1/2 lb. cooked shrimp (thawed)
  • 3 garlic cloves (minced)
  • 1/4 cup teriyaki sauce (see below)
  • 1 tbsp sesame seeds
  • 3/4 cup cucumber (sliced)
  • 1 avocado (sliced)
  • 1/4 cup soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1/2 tsp fresh ginger (grated)
  • 1 tbsp cornstarch
  • 2 tbsp mayonnaise
  • 1 tsp sriracha (or more to taste)

Instruction

  • If you haven't already, cook the rice and quinoa then set them aside, keeping a lid on the saucepan(s) so they stay warm.
  • Add oil and shrimp to a large skillet, then sauté the shrimp over medium heat for 2-3 minutes. While the shrimp is heating up, make the teriyaki sauce by whisking all of the sauce ingredients together.
  • Next, add the garlic to the skillet and sauté for 1 minute. Reduce the heat to low, then pour 1/4 cup of the teriyaki sauce into the pan, using a wooden spoon to stir until the shrimp is coated. Remove from the heat, then sprinkle the shrimp with sesame seeds.
  • Assemble: Add the rice/quinoa mixture to a bowl, then top it with the marinated shrimp, cucumber and avocado. Drizzle the remaining teriyaki sauce over top.
  • Last, whisk the mayo and sriracha together, then drizzle that over top of everything. Enjoy!