A Flavorful Rice Bowl Delight: Cucumber, Egg, Shrimp, and Meat Salad!

Ingredients Checklist (Tap as You Prep)

• 1 cup cooked Japanese short-grain rice (150g)
• 1/2 cup diced fresh cucumber (120g)
• 2 large eggs, hard-boiled, sliced (120g)
• 1/2 cup cooked succulent shrimp (120g)
• 1/4 cup diced cooked meat (60g)
• 2 tbsp rice vinegar (30ml)
• 1 tsp soy sauce (5g)
• 1 tsp honey (5g)
• 1/4 cup chopped green onions (20g)

Step-by-Step Cooking Instructions

1. Cook the Japanese short-grain rice according to package instructions.
2. In a separate pan, heat 1 tsp of oil over medium heat and cook the diced meat until browned, about 3-4 minutes.
3. In a large bowl, combine the cooked rice, diced meat, and sliced eggs.
4. Add the diced fresh cucumber, cooked shrimp, and chopped green onions to the bowl and toss to combine.
5. In a small bowl, whisk together the rice vinegar, soy sauce, and honey until well combined.
6. Pour the dressing over the rice bowl mixture and toss to coat.