Light and delicious, this wakame-filled bowl of brown rice is topped with creamy avocado, crunchy sprouts, and tender shrimp for an easy one-pot meal. Finished with fresh lime juice and soy sauce, it makes for a fun and flavorful weeknight meal.
Why this recipe works:
- Seasoning the rice's cooking liquid with mirin adds a touch of sweetness that helps round out the nutty flavor of brown rice.
- An extra half cup of water in the rice's cooking liquid helps rehydrate the wakame after it's stirred into the rice bowl.
- Allowing the shrimp to cook on top of the rice as the wakame rehydrates keeps it all in one pot and cuts down on the overall cooking time.
Brown Rice Bowl With Wakame, Shrimp, and Sprouts
About This Recipe
|Active time:||45 minutes|
|Total time:||45 minutes|
- 1 cup brown rice
- 3 cups water or homemade vegetable stock
- Kosher salt
- ½ tablespoon mirin
- 2 tablespoons dried wakame seaweed
- 12 medium shrimp, peeled and deveined
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 2 ripe avocados
- 2 cups bean sprouts
- 1 cup radish sprouts or microgreens
- 1 sheet nori, carefully fanned for a few seconds over a flame and cut into thin strips
- 2 limes, sliced into wedges, for serving
In a Dutch oven or large pot, combine brown rice, water, a generous pinch of salt, and mirin and bring to a boil. Adjust the heat to maintain a simmer, cover, and cook, stirring occasionally, until most of water is absorbed and rice is al dente, about 30 minutes.
Stir in wakame and place shrimp on top of the rice. Cover and cook until wakame has rehydrated and shrimp are just cooked through, about 5 minutes longer. Off the heat, stir in soy sauce and rice wine vinegar. Spoon onto plates, topping with sprouts and nori. Serve with lime wedges.