Gissele Alzate - Feedyoursoull

1. First, let's prep toppings, these are optional and you can add or remove anything: cooked shelled edamame, shredded carrots, drained pickled onions, drained baby corn, sliced cucumber, jalapenos, chopped chive, chopped cilantro, chopped lettuce, and sesame seeds. Got everything? Let’s get to cooking!
2. Cook about 1 cup of rice. Since I use a rice cooker I put in 1 cup of rice and 2 cups of water. Don’t forget to rinse your rice before! Depending on how many people you’re making this for you might need more rice and more water.
3. While that’s cooking, let’s make the sauce: in a small bowl mix together 2 tbsp of soy sauce, 1-2 tbsp of sriracha, 1 tsp garlic powder, 1 tsp ginger powder, 2 spoonfuls of ginger, 1/2 tsp red pepper chili flakes, chili oil to taste! Set aside.
4. Heat sesame oil over medium in a large pan and add in shrimp and sauce.
5. Stir the shrimp occasionally and cook for about 5 minutes or until it’s firm to touch. Sorry, I overcooked mine LOL they’re so curled. Best way to see if they are fully cooked is with a meat thermometer (145°F).
6. Remove from heat and don’t drain the sauce, you’ll want to use that on your bowl!
7. Let’s prepare the bowl. I like to start with rice at the bottom, drizzle some sauce on it and then add your toppings and shrimp. Garnish with chive, cilantro, sesame seeds and more sauce.