Shrimp Sushi Bowl Recipe
This quick and easy Shrimp Sushi Bowl is packed with fresh flavors and makes the BEST simple weeknight dinner!
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.
Nutrition
Calories: 594kcal | Carbohydrates: 83g | Protein: 25g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 147mg | Sodium: 1120mg | Potassium: 731mg | Fiber: 8g | Sugar: 14g | Vitamin A: 908IU | Vitamin C: 24mg | Calcium: 121mg | Iron: 3mg
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