Shrimp Bowl

20250828 #BreakfastDiary 1491, 26°C/cloudy, 20 min/exercise (M) So there's always some difficulty that comes with 'a breakfast made for the first time.' Some days the taste and the plating both turn out just how I want, while other days it's too bland and I have to grate in extra Parmigiano Reggiano to fix the seasoning, or the 'bomb' steamed egg doesn't explode the way I pictured, leaving me staring in despair at a deflated steamed egg. Sometimes the texture of hummus — chickpeas soaked overnight and blended — doesn't sit right, and I end up blaming the blender, thinking 'right, I really should have bought that blender they use at Starbucks.' Other times, the soufflé pancake that has never once turned out right gets blamed on this pan that just won't distribute heat evenly, and I find myself browsing shopping sites for a pan with better heat conduction. Like that line from Between Calm and Passion (2001) — not quite knowing 'when, and how much, to open your heart' — with 'a breakfast made for the first time' I still don't really know when, and by how much, to adjust the heat, the doneness of the ingredients, or the seasoning, which is why it's always difficult. (No matter how lonely, no matter how sad, I still eat my breakfast) Today, too, being a first-time breakfast, there was some trial and error along the way. This is how I build up the know-how not to repeat the same mistakes next time. A poke-style bowl with cucumber and edamame, about 472kcal — #shrimpbowl

- 1/2 bowl brown rice - 2T edamame - 1/4 cucumber - (sriracha mayo) 2T mayonnaise, 1T sriracha sauce, 3T water - (optional) sesame seeds, furikake

1. Cook the brown rice. 2. Score the back of the shrimp lengthwise, blanch in boiling water for 1-2 minutes, then plunge into cold water and drain. 3. Boil the edamame in salted water, then drain and shell. 4. Cut the cucumber into pieces about the size of the edamame. 5. In a bowl, arrange the brown rice, shrimp, edamame, and cucumber, and top with the sriracha mayo. Meant to finish with sesame seeds but forgot. Seasoning the rice with furikake would probably be good too.

Inspired by @nourishment.nutrition