Japanese BBQ Shrimp Rice Bowls with California Avocado Sriracha

1. Marinate the shrimp by combining the BBQ sauce and shrimp in a plastic bag. Mix well and pop in the fridge to marinate for a few hours, or while you make the rest of your bowl.
2. Make the avocado-sriracha sauce by adding all of the sauce ingredients into a blender and mixing until smooth and creamy.
3. Create a piping bag by pouring the sauce into a small plastic bag. Push the sauce to one side/edge of the plastic bag, creating a triangle shape. Twist the top and seal with a rubber band. Set aside in the fridge while you make the rest of your bowl.
4. Cook the marinated shrimp by grilling it on a grill pan over medium-high heat. Cook each side for 2 minutes or until you see grill marks. Set aside.
5. To assemble the bowls, mix the rice with the chives until combined. Divide the rice evenly among bowls, along with the avocado slices, edamame, radish slices and the cooked shrimp. For the  avocado-sriracha sauce, snip off the corner of the plastic bag and drizzle the top of the bowl with as much of the sauce as you’d like. Enjoy!

Beverage Pairing Recommendation: Sauvignon Blanc