Hibachi Shrimp Rice Bowls

 Hibachi Shrimp Rice Bowl

1/2 cup mayonnaise 

2 tbsp ketsup

1/2 tsp garlic powder 

1/2 tsp paprika 

Dash hot sauce, to taste 

3 tbsp sesame oil 

1 small cauliflower or broccoli, cut in pieces & steamed 

1 small onion, chopped 

2 eggs 

2 cups rice, cooked & cooled 

4 tbsp soy sauce 

3 green onion, sliced on the diagonal 

Make yum yum sauce by mixing together the mayonnaise, ketsup, garlic powder, paprika and hot sauce (if using) in a bowl. Set aside in the fridge until ready to serve. 

Heat a large skillet over medium-high heat Add 1 tbsp sesame oil.  Add shrimp and sauté for 1 minute on each side. Add 2 tbsp soy sauce and cook until the soy sauce is mostly evaporated. Remove shrimp and set aside. 

Add 1 tbsp sesame oil to the skillet & add onion. Sauté approximately 4 - 6 minutes until the the onion is translucent.  Add an additional tbsp sesame oil and eggs, breaking the yolks and scrambling. Add cooled rice.  Sauté for  2 - 2 minutes and add 2 tbsp soy sauce.  Stir fry for additional 2 - 3 minutes or until warmed through. 

Assemble the bowl by layering the fried rice, vegetables and shrimp. Drizzle with yum yum sauce, top with green onion and serve.