Sort ingredients
cawlensing
QR Code
Listen
Pdf
Bring rice, a pinch of salt, and 2 cups of water to a boil in a medium saucepan. Reduce heat to low and cover with a tight-fitting lid. Cook until water is absorbed and rice is fluffy, about 20 minutes. Gently fluff rice with a fork.
Meanwhile, toss cucumbers with ¼ cup rice vinegar and a generous pinch of salt in a medium bowl. Let sit, tossing occasionally, until ready to use.
In a small bowl, combine gochujang, remaining 1 ½ Tbsp. rice vinegar, sesame oil, and honey; whisk well.
Heat 2 Tbsp. neutral cooking oil in a large skillet over medium. Add shrimp, and cook for 3 minutes, until no longer opaque. Season with salt.Add gochujang sauce and cook 2 to 3 more minutes, until the sauce thickens and coats shrimp.
To serve, scoop rice into bowls. Divide honey-gochujang shrimp, drained pickled cucumbers, and avocado slices evenly among bowls. Spoon any residual cucumber pickling liquid over the cucumbers and avocado slices. Drizzle any remaining gochujang sauce from the pan over shrimp, and garnish with toasted sesame seeds.