Surf and Turf Sushi Bowls combine all the yumminess of steak and seafood with sushi, an easy way to enjoy sushi at home
- 1 pound steak of choice (I used flat iron steak)
- 1 pound jumbo shrimp peeled and deveined
- 2 Tbsps soy sauce
- kosher salt, pepper
- 2 Tbsps vegetable oil
- 4 cups cooked sushi rice (or cauliflower rice)
- 1 avocado sliced
- 1 mango peeled and diced
- Optional toppings: Sriracha mayo (homemade or store bought), ginger soy glaze (see Amazon link in post above to purchase), pickled ginger, soy sauce, wasabi paste, sesame seeds
-
Brush 1 Tbsp of soy sauce on the steak and sprinkle lightly with kosher salt and pepper.
-
Set a skillet over medium high heat and add 1 Tbsp vegetable oil and the steak. Cook 3 to 5 minutes per side depending on how you like your steak done and thickness (mine was 1 1/4 inches thick and I cooked 4 minutes per side for medium doneness).
-
Remove the steak and place on a cutting board to rest. Add the remaining 1 Tbsp vegetable oil to the same skillet over medium high heat and the shrimp, remaining 1 Tbsp soy sauce, kosher salt, and pepper. Cook 2 to 3 minutes, stirring occasionally. Remove and set aside.
-
Divide the cooked rice between 4 bowls. Slice the steak and divide the steak evenly between the four bowls, add the shrimp, avocado, and mango over each rice bowl.
-
Add optional toppings such as Sriracha mayo, ginger soy glaze, pickled ginger, soy sauce, wasabi paste, and sesame seeds.