This one-pot meal – ok two, if you count the rice pot – is super easy peasy. We poach shrimp in a miso broth and add it to a bowl of rice with wasabi-ginger mayo, carrots, and nori. It’s healthy, it’s tasty, it’s just all-around delightful. If you love shrimp, rice, and Asian flavors, you’d be remiss not to try this low-calorie bowl of yum-yums.
Bring a medium pot with 1 ½ cups water and rice to a boil. Once boiling, reduce to simmer, cover, and cook 18-20 minutes. Remove from burner, rest covered 5 minutes, and season with a pinch of salt. While rice cooks, make broth.
Make the Miso Broth
Bring a small pot with 1 cup water and miso paste to a boil over high heat. While waiting for broth to boil, prepare ingredients.
Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate. Slice nori wrapper into matchstick-size pieces. Combine wasabi powder with 1 tsp. water in a small bowl and mix until paste forms. Rinse shrimp and pat dry.
Poach the Shrimp
Once boiling, add white portions of green onions, shrimp, and a pinch of salt and pepper to miso broth. Cook until shrimp is firm, opaque, and reaches a minimum internal temperature of 145 degrees, 1-2 minutes. Remove shrimp from broth and reserve 1 Tbsp. broth.
Make Wasabi-Ginger Mayo
Thoroughly mix reserved 1 Tbsp. broth, mayonnaise, and ginger with prepared wasabi.
Plate The Dish
Place rice on a plate and add sliced nori, shrimp, matchstick carrots, and a dollop of wasabi-ginger mayo (to taste). Garnish with sesame seeds, green portion of green onions, and a drizzle of soy sauce.