Bowl with shrimp, avocado and black rice
1 serving
35 minutes
A bowl with shrimp, avocado, and black rice is a true gastronomic delight that combines the freshness of seafood, the tenderness of avocado, and the rich flavor of black rice. This recipe is inspired by modern healthy eating trends and Japanese traditions of serving dishes. Black rice, known for its texture and light nutty notes, complements sweet shrimp, juicy tomatoes, and spicy arugula to create a harmony of flavors. The ease of preparation makes the bowl perfect for a quick yet nutritious lunch. It suits those who appreciate balanced nutrition and sophistication in every ingredient. The bowl can be served as a standalone dish or complemented with a favorite sauce like citrus vinaigrette or sesame soy sauce to enhance the depth of flavor.
1
Rinse the rice thoroughly, add it to boiling water, and cook until done.
- Black (forbidden) rice: 80 g
2
Boil the shrimp in a separate container for 1-2 minutes, also adding them to boiling water. Add 1-2 teaspoons of salt to the shrimp. Note: this method is suitable only for cooked-frozen shrimp; if using raw, they need to be boiled longer — about 5-10 minutes.
- Shrimp: 6 pieces
- Salt: to taste
3
Peel the boiled shrimp from their shells, removing heads and tails.
- Shrimp: 6 pieces
4
Cut the avocado and tomato into pieces so they are roughly the same size.
- Avocado: 1 piece
- Tomatoes: 1 piece
5
Wash the arugula, dry it, and separate it into leaves.
- Rocket (arugula): 1 bunch
6
Assemble the bowl: lay lettuce leaves at the bottom, divide the bowl into four quarters and fill them with rice, tomato, avocado, and shrimp. You can also use any other preferred serving option.
- Black (forbidden) rice: 80 g
- Shrimp: 6 pieces
- Avocado: 1 piece
- Tomatoes: 1 piece
- Rocket (arugula): 1 bunch
