Quick Look at this Shrimp Sushi Bowl Recipe
- Ready In: 40 minutes!
- Serves: 4
- Main Ingredients: easy pan fried shrimp, sushi rice, mango, edamame, cucumber, avocado & spicy mayo
- Dietary Info: dairy-free & gluten-free
- Best For: quick weeknight dinner
- Why You’ll Love It: Super easy rice bowls have become my new go-to for dinner on busy weeknights! They are so versatile and can bring together a variety of flavors. For this spicy shrimp sushi bowl, I made some basic shrimp on the stove top, served them over the best sushi rice and added all my favorite fresh toppings. The perfect healthy dinner in under 45 minutes!
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Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Sushi Rice – follow the step-by-step instructions in the recipe card to make this on your stove top, checkout my Instant Pot sushi rice, or hit the easy button and buy some instant sushi rice packets from the grocery store.
- Shrimp – love this fast-cooking lean protein, but feel free to use any protein in this bowl.
- Simple Spicy Mayo – a great way to add a little punch of flavor! Adjust the spice level to your liking.
How To Make Shrimp Sushi Bowls
Step 1 – Cook the sushi rice.
Step 2 – Add the rice vinegar mixture to the cooked rice.
Step 3 – Sear the shrimp in a cast iron skillet with a little avocado oil.
Step 4 – Flip shrimp and continue cooking until cooked through.
Other Ways to Cook Shrimp
Instead of pan-fried shrimp, you could also make jumbo smoked shrimp or grilled shrimp skewers. Depending on your flavor preferences and the time of year (it isn’t always possible to cook outside).
Step 5 – Assemble shrimp sushi bowls and top with spicy mayo and/or soy sauce.
Best Ways To Serve A Shrimp Sushi Bowl
Topping this rice bowl with some simple spicy mayo and sprinkling of sesame seeds is perfect, but feel free to add a drizzle of soy sauce (or coconut aminos) too! And if you really want an extra kick of heat toss on some jalapeño slices!
Other Shrimp Recipes For Dinner You Might Like
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Ingredients
Sushi Rice:
- 1 ½ cups uncooked short grain sushi rice
- 1 ½ cups water
- 3 tablespoons rice vinegar
- 2 tablespoons granulated sugar
- ¼ teaspoon kosher salt
Spicy Mayo:
- ½ cup mayo
- 1 tablespoon sriracha
Shrimp + Bowl Ingredients:
- 1 teaspoon avocado oil, or extra virgin olive oil
- 1 pound large shrimp, pre-cooked or raw (shelled)
- kosher salt and ground black pepper
- 1 cup mango, diced (fresh or canned)
- 1 cup edamame, shelled & thawed
- 1 cup mini cucumbers, cut in half lengthwise and sliced
- 1 avocado, sliced
- ½ cup fresh cilantro, chopped
Serving Suggestions:
- sesame seeds
- soy sauce
Instructions
- Rinse + Cook Rice: Rinse 1 ½ cups uncooked short grain sushi rice in a sieve under cold water until the water runs clear. Place drained rice in a saucepan. Add 1 ½ cups water. Bring to a boil and then reduce heat to simmer and cover. Let simmer until water is fully absorbed, about 12-15 minutes. Remove from heat and let stand, covered, 10-15 minutes.
- Make Sushi Rice: Meanwhile, in a mixing bowl or large measuring cup with a spout add 3 tablespoons rice vinegar, 2 tablespoons granulated sugar, and ¼ teaspoon kosher salt; mix and set aside. Put cooked rice in a deep baking sheet. Slowly pour the rice vinegar mixture evenly over the sushi rice using a rice paddle or wooden spoon to slice through and gently fold together. Continue gently folding the rice (you don't want to mix or stir it in as it can squash the grains) until the sushi vinegar is combined.
- Make Spicy Mayo: In a small bowl, combine ½ cup mayo and 1 tablespoon sriracha; set aside.
- Cook Shrimp: Bring a large cast iron skillet to a medium-high heat and add 1 teaspoon avocado oil to coat the bottom. Season 1 pound large shrimp with kosher salt and ground black pepper. Once the pan is hot, cook the shrimp for about 2 minutes per side or until pink and fully cooked through.
- Build Rice Bowls: Divide the sushi rice and shrimp between bowls with 1 cup mango, 1 cup edamame, 1 cup mini cucumbers, 1 avocado, and ½ cup fresh cilantro.
- Serve: Sprinkle with sesame seeds. Serve with some spicy mayo on top and soy sauce, if desired.
Notes
- Shrimp: if desired, instead of pan-fried shrimp you could also make jumbo smoked shrimp or grilled shrimp skewers.
- Sushi Rice: option to make Instant Pot sushi rice or pick-up some instant sushi rice packets from the grocery store to make this dinner super simple.
- Storage: any leftovers can be stored in an airtight container in the fridge for 3-4 days.
Bridget says
My new favorite rice bowl! Yummy!