Truffle Panko Shrimp Bowl
This dish is inspired by luxurious truffle maki rolls that I’ve tried at glitzy Japanese restaurants in NYC and Philly. Is it traditional? Absolutely not. Are we using truffle oil? Well, yea. Does that even work together? Honestly….in my opinion, these flavors weirdly WORK. This is one of Seb and I’s favorite meals and it’s extremely easy to make. If you have a personal vendetta against truffle oil, feel free to skip the truffle part and enjoy these sauces in their purest form. Or feel free to go buy a white truffle and shave it on top, lol. This bowl is delicious either way.
For this recipe, I breaded my shrimp with Panko bread crumbs and then air fried it. If you have the time to make a traditional fried tempura, I highly recommend going that route! I have a recipe here for this and it’s delicious. If you don’t feel like making shrimp, a simple pan-seared salmon goes perfectly here as well. Marinate it in soy sauce for 20 minutes and it should be good to go.
Also – I used my OurPlace Always pan to steam the asparagus for this recipe. You can boil it or steam it in a bamboo steamer, but wanted to throw this out there incase anyone has this pan and wants to use that built in steamer!!
Truffle Panko Shrimp Bowl
- air fryer or oven
- steamer (not necessary but useful)
For the panko shrimp:
- 1 lb. shrimp cleaned, peeled and deveined, tails removed
- 2 tbsp sriracha
- 1/4 cup soy sauce or tamari
- 2 eggs
- 1 cup panko bread crumbs
- Avocado oil spray *or another cooking spray of your choice
For the rest of the bowl:
- 1 cup sushi rice
- 1 1/2 tbsp unagi sauce (eel sauce)
- White truffle oil to taste
- 1 tsp soy sauce
- 1 1/2 tsp sriracha
- 3 tbsp mayonnaise
- 1 bunch asparagus washed, ends trimmed
- Scallions chopped, to taste, for topping
- 1 avocado sliced
- Sesame seeds for topping, optional
- Seaweed for topping, optional
- Cook the sushi rice according to the package. Let the rice cool as you prepare the rest of the bowl. If you want to take a shortcut, buy microwavable sushi rice and heat it up in the microwave prior to preparing the rest of the bowl.
- In a small bowl, whisk together the eggs with a fork until fully combined.
- In a large bowl, toss the shrimp with the soy sauce and sriracha. Add the egg wash and toss together until the shrimp are fully coated. Pour the panko bread crumbs in another large bowl.
- Transfer the shrimp to the bread crumbs and toss until each piece is fully coated (you can do this one at a time for perfect results or in a large batch for a lazy approach -- it works either way.)
- Spray the shrimp with cooking spray on both sides. Place them in an air fryer or on a sheet pan in one even layer. Air fry at 400 F for 8-10 minutes, flipping halfway through. If baking, bake at 425 F for 10-15 minutes (and use the convection setting on your oven if applicable.)
- As the shrimp cook, prepare the rest of the bowl. Fill a deep skillet halfway with water and bring to a boil. In a small bowl, mix together unagi sauce and 3-4 drops of white truffle oil. Taste and adjust if necessary. In another small bowl, mix together the sriracha, soy sauce, mayo and 3-4 drops of white truffle oil. Taste and adjust if necessary.
- Place the asparagus on a cutting board. Halve each piece lengthwise, creating two long strips. Steam or boil the asparagus for 2-3 minutes, until bright green and tender. Remove from the heat, then cut each strip into 1-2 inch pieces.
- Assemble the bowl with 1 cup of sushi rice per person. Add half an avocado on the side along with asparagus, the crispy shrimp, scallions, sesame seeds, seaweed and a generous drizzle of both truffle spicy mayo and truffle unagi sauce.