¾ cup thinly sliced scallion greens ¼ cup reduced-sodium tamari 1 ½ tablespoons mirin 1 ½ tablespoons toasted (dark) sesame oil 1 tablespoon white sesame seeds 2 teaspoons grated fresh ginger ½ teaspoon crushed red pepper (Optional) 12 ounces cooked shrimp, cut into 1/2-inch pieces 2 cups cooked brown rice 2 tablespoons rice vinegar 2 cups sliced cherry tomatoes 2 cups diced avocado ¼ cup chopped cilantro ¼ cup toasted black sesame seeds
STEP-1
Whisk scallion greens, tamari, mirin, oil, white sesame seeds, ginger and crushed red pepper, if using, in a medium bowl.
STEP-2
Set aside 2 tablespoons of the sauce in a small bowl. Add shrimp to the sauce in the medium bowl and gently toss to coat.
STEP-3
Combine rice and vinegar in a large bowl.
STEP-4
Divide among 4 bowls and top each with 3/4 cup shrimp, 1/2 cup each tomatoes and avocado, and 1 tablespoon each cilantro and black sesame seeds.
STEP-5
Drizzle with the reserved sauce and serve.