Instructions

• Rinse 1 1/2 cups of brown rice and add it to a medium pot with 3 cups of water and 1/2 tsp salt.
• Bring to a boil, reduce the heat to low, cover, and simmer for 30–35 minutes or until the water is absorbed.
• Remove from heat and let it rest, covered, for 5 minutes. Fluff with a fork.
• Transfer the cooked brown rice to a large bowl. In a small bowl, whisk together 6 tbsp rice wine vinegar, 1 tbsp maple syrup, and 1 tbsp sesame seeds. Pour the mixture over the rice and mix well to combine.
• In a small bowl, whisk together 1 tbsp maple syrup, 1 tbsp low-sodium soy sauce, 2 tsp sesame oil, 1 tsp sriracha sauce, 1/2 tsp grated ginger, and 1/2 tsp grated garlic. Set aside.
• Heat 1 tbsp olive oil in a large skillet over medium heat. Add the shrimp and cook for 1–2 minutes per side until pink and opaque.
• Pour in the teriyaki sauce, increase the heat to high, and toss the shrimp in the sauce for 2–3 minutes until well coated and heated through.
• Divide the sesame-seasoned brown rice into 4 bowls. Top each bowl with edamame beans, cucumber slices, and avocado slices.
• Add the teriyaki shrimp on top and drizzle with any extra sauce from the skillet.
• Sprinkle the bowls with the remaining 1 tbsp sesame seeds, minced green onions, and a pinch of chili flakes for a bit of heat. Serve immediately.