Photo: Roberto Caruso
Love poke but worried about giving your kid raw fish? These bowls swap in cooked shrimp, so you get all the flavour without any of the concern.
1 1/2 cups short-grain brown rice
4 tsp soy sauce, divided
1 tbsp honey
1 tbsp unseasoned rice vinegar
1 tbsp canola oil
340-g bag frozen raw peeled shrimp, thawed
1 tbsp finely grated fresh ginger
1 ripe avocado, pitted, peeled and cut in thin wedges
1 cup frozen shelled edamame, thawed
1 mango, pitted, peeled and cubed (about 1 cup)
1/4 cup thinly sliced nori (seaweed), (optional)
1 tbsp toasted sesame seeds, or togarashi (optional)
Protein 35g, Carbohydrates 72g, Fat 15g, Fibre 10g, Sodium 1003mg.
Originally published in the Today’s Parent May/June 2019 issue. Photo by Roberto Caruso.