{"id":10310,"date":"2012-06-06T11:15:19","date_gmt":"2012-06-06T09:15:19","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=10310"},"modified":"2013-02-06T11:41:17","modified_gmt":"2013-02-06T10:41:17","slug":"hot-cold-rice-bowl-with-shrimp-avocado-and-cucumber","status":"publish","type":"post","link":"http:\/\/www.withaglass.com\/?p=10310","title":{"rendered":"Hot &#038; Cold Rice Bowl with Shrimp, Avocado and Cucumber"},"content":{"rendered":"<p><img loading=\"lazy\" class=\"aligncenter size-full wp-image-10314\" title=\"ricewithsh2p\" src=\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2012\/06\/ricewithsh2p.png\" alt=\"\" width=\"430\" height=\"323\" srcset=\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2012\/06\/ricewithsh2p.png 430w, http:\/\/www.withaglass.com\/wp-content\/uploads\/2012\/06\/ricewithsh2p-420x315.png 420w\" sizes=\"(max-width: 430px) 100vw, 430px\" \/><\/p>\n<p>This dish is one of the main reasons why I always prepare a bigger batch of rice, making sure I will have leftovers the following day. It has started as an accidental, &#8220;what-I-find-in-the-fridge&#8221; meal, but has quickly become one of the most frequent and most comforting meals. I have it for breakfast, for lunch, as a snack and for dinner; at any time of the day and in any season, since I practically always have avocado, cucumber and shrimp in stock. I still remember the first time I made this bowl. I just needed something quick and light, but filling and I didn&#8217;t suspect it would become a staple.<\/p>\n<p>For me shrimp, avocado and cucumber have always been a winning trio, but\u00a0I suppose I took this bowl idea from the maki sushi I have been making for quite a long time (<a href=\"http:\/\/www.withaglass.com\/?p=10206\">click here to see Shrimp, Avocado and Cucumber Maki<\/a>), so this bowl is almost a kind of deconstructed version of these. If I bothered to use freshly steamed and then seasoned rice, this bowl would be called &#8220;chirashi sushi&#8221; (scattered sushi). Since it&#8217;s basic, one day old, unseasoned rice, I simply call it a rice bowl.<\/p>\n<p>Even though I post this dish only now, I think I must have made it at least 50 times with exactly the same ingredients. Over the months (or rather years) I gradually added some important details and modifications. The thing I absolutely adore is microwaving the rice until it&#8217;s hot and topping it with very cold ingredients, taken straight from the fridge. Somehow the contrast is very pleasant. The seasonings play also an important role here: mayonnaise, Tabasco or chili oil, Worcestershire sauce and toasted sesame seeds have become obligatory items. I find the combination of all these ingredients simply perfect (or rather perfectly adapted to my tastebuds).<\/p>\n<p><em>Preparation: 20 minutes<\/em><\/p>\n<p><em>Ingredients (serves 1):<\/em><\/p>\n<p><em>one portion leftover rice<\/em><\/p>\n<p><em>1\/2 avocado<\/em><\/p>\n<p><em>1\/4 big cucumber or 1\/2 small one<\/em><\/p>\n<p><em>7-8 medium shrimps<\/em><\/p>\n<p><em>mayonnaise<\/em><\/p>\n<p><em>Worcestershire sauce<\/em><\/p>\n<p><em>toasted sesame seeds<\/em><\/p>\n<p><em>Tabasco or chili oil<\/em><\/p>\n<p>Boil some water in a pan and cook the shrimps for a couple of minutes until they change their colour.<\/p>\n<p>Put them quickly in cold water. Shell them and devein them.<\/p>\n<p>Cut the cucumber and the avocado into bite-sized pieces.<\/p>\n<p>Heat the rice in a microwave. Place it in a bowl.<\/p>\n<p>Cover the rice with avocado, cucumber and shrimps.<\/p>\n<p>Add some mayonnaise, Worcestershire sauce and Tabasco or chili oil.<\/p>\n<p>Sprinkle with sesame seeds and enjoy.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This dish is one of the main reasons why I always prepare a bigger batch of rice, making sure I will have leftovers the following&hellip;<\/p>\n","protected":false},"author":1,"featured_media":10314,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[80,82,125,206,189,22],"tags":[45],"_links":{"self":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/10310"}],"collection":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10310"}],"version-history":[{"count":12,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/10310\/revisions"}],"predecessor-version":[{"id":12794,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/10310\/revisions\/12794"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/10314"}],"wp:attachment":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10310"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10310"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10310"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}