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, “what-I-find-in-the-fridge” 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’t suspect it would become a staple.
For me shrimp, avocado and cucumber have always been a winning trio, but I suppose I took this bowl idea from the maki sushi I have been making for quite a long time (click here to see Shrimp, Avocado and Cucumber Maki), 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 “chirashi sushi” (scattered sushi). Since it’s basic, one day old, unseasoned rice, I simply call it a rice bowl.
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’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).
Preparation: 20 minutes
Ingredients (serves 1):
one portion leftover rice
1/4 big cucumber or 1/2 small one
7-8 medium shrimps
toasted sesame seeds
Tabasco or chili oil
Boil some water in a pan and cook the shrimps for a couple of minutes until they change their colour.
Put them quickly in cold water. Shell them and devein them.
Cut the cucumber and the avocado into bite-sized pieces.
Heat the rice in a microwave. Place it in a bowl.
Cover the rice with avocado, cucumber and shrimps.
Add some mayonnaise, Worcestershire sauce and Tabasco or chili oil.
Sprinkle with sesame seeds and enjoy.