# What You Need:
→ Shrimp Marinade
01 - 1 pound large shrimp, peeled and deveined
02 - 1 tablespoon soy sauce
03 - 1 tablespoon sesame oil
04 - 1 clove garlic, minced
05 - 1 teaspoon fresh ginger, grated
06 - 1/4 teaspoon black pepper
→ Rice Base
07 - 2 cups cooked jasmine rice or sushi rice
→ Vegetables
08 - 1 cup cooked shelled edamame
09 - 1 cup cucumber, thinly sliced
10 - 1 cup carrot, julienned
11 - 2 tablespoons scallions, thinly sliced
12 - 1 tablespoon sesame seeds for garnish
→ Ginger-Sesame Dressing
13 - 2 tablespoons soy sauce
14 - 1 tablespoon rice vinegar
15 - 1 tablespoon toasted sesame oil
16 - 1 tablespoon honey or maple syrup
17 - 1 tablespoon fresh ginger, finely grated
18 - 1 clove garlic, minced
19 - 1 teaspoon sriracha or chili sauce, optional
# How to Make It:
01 - In a mixing bowl, toss shrimp with soy sauce, sesame oil, minced garlic, grated ginger, and black pepper. Allow to marinate for 10 minutes.
02 - While shrimp marinates, whisk together soy sauce, rice vinegar, toasted sesame oil, honey, finely grated ginger, minced garlic, and sriracha in a small bowl. Set aside.
03 - Heat a grill pan or skillet over medium-high heat. Grill shrimp for 2 to 3 minutes per side until pink and cooked through.
04 - Divide cooked rice evenly among four bowls. Arrange edamame, cucumber, and carrot over the rice base.
05 - Top each bowl with grilled shrimp, distributing evenly across the vegetables.
06 - Drizzle each bowl generously with ginger-sesame dressing. Garnish with sliced scallions and sesame seeds. Serve immediately.
