Shrimp Sushi Bowl
What I love most about this dish is how flexible it is. You can keep it simple for a quick lunch or load it up with extra toppings when you want something more filling.
Equipment
- Large Skillet or Pan
- Medium saucepan or rice cooker
- Mixing Bowls
- Measuring cups and spoons
- Cutting board
- Sharp Knife
- Spoon or rice paddle
Ingredients
For the Shrimp
- 1 lb shrimp peeled and deveined
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and black pepper to taste
For the Rice
- 2 cups cooked sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
For the Bowl Toppings
- 1 avocado sliced
- 1 cup cucumber thinly sliced
- 1 medium carrot shredded
- 2 green onions sliced
- Sesame seeds for garnish
For the Sauce
- ¼ cup mayonnaise
- 1 –2 tablespoons sriracha adjust to taste
- 1 teaspoon soy sauce
Instructions
Cook the Rice
- Rinse the rice under cold water until the water runs mostly clear. This removes excess starch and keeps the rice from turning gummy.
- Cook the rice according to package instructions or using your rice cooker.
- While the rice is still warm, gently fold in the rice vinegar, sugar, and salt. Mix just until combined—don’t mash the rice.
- Pro tip: Use a slicing motion with your spoon when seasoning the rice. This helps keep the grains fluffy instead of compacted.
Prepare the Shrimp
- Pat the shrimp dry with paper towels so they sear properly in the pan.
- Add the shrimp to a bowl and toss with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.
- Pro tip: Dry shrimp = better flavor. Moisture causes steaming instead of that lightly crisp exterior.
Cook the Shrimp
- Heat a skillet over medium-high heat until hot.
- Add the seasoned shrimp in a single layer.
- Cook for 2–3 minutes per side, flipping once, until the shrimp turn pink and opaque.
- Remove from heat immediately to avoid overcooking.
- Pro tip: Don’t overcrowd the pan. If needed, cook the shrimp in batches so they brown instead of boiling.
Make the Sauce
- In a small bowl, combine the mayonnaise, sriracha, and soy sauce.
- Whisk until smooth and creamy, adjusting the spice level to your liking.
- Pro tip: Taste as you go. A tiny extra splash of soy sauce can really balance the richness of the mayo.
Prep the Toppings
- Slice the avocado, cucumber, and green onions.
- Shred the carrot if it’s not already prepared.
- Set everything within reach for easy bowl assembly.
Assemble the Sushi Bowls
- Start with a generous scoop of seasoned rice at the bottom of each bowl.
- Arrange the shrimp, avocado, cucumber, carrot, and green onions on top.
- Drizzle with the sauce and finish with a sprinkle of sesame seeds.
- Pro tip: Layer ingredients instead of mixing everything together—it makes the bowl more visually appealing and lets each flavor shine.
Notes
Nutritional Value (per serving, approximate):
- Calories: 420 kcal
- Protein: 28 g
- Carbohydrates: 45 g
- Fat: 16 g
- Fiber: 6 g
- Sugar: 5 g
- Sodium: 600 mg