These shrimp sushi bowls are a fun twist on a traditional sushi roll. Instead of rolling everything into a sushi roll, you'll pile everything into a bowl packed with flavor and texture. These bowls are great for a busy weeknight dinner or meal prep option.
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Why You’ll Love This Recipe
- These deconstructed sushi bowls have all the flavors of sushi rolls without all the work.
- They are customizable to whatever your favorite sushi rolls are.
- You can make your own homemade sushi mayo or use store bought.
- They're a great weekly meal prep option or meal on a busy weeknight.
Ingredient Notes
- Olive or avocado oil - sesame oil is also a great option.
- Raw shrimp (thawed, tail-off, deveined) - we prefer to use uncooked shrimp for this recipe. If you are using pre-cooked shrimp, simply warm them in the pan with the sauce. You can also chose to marinade the shrimp.
- Bachan’s Korean BBQ Sauce - we love Bachan's original Korean BBQ sauce to make this dinner even easier. They offer a gluten-free option as well. You can also swap it for a teriyaki sauce of choice. We've found this sauce has a similar flavor to the traditional "eel sauce" used on sushi rolls and it's a great shrimp marinade. Feel free to add extra on top of the bowls as well.
- Sushi rice, Water, Rice wine vinegar, Sugar - If you don't want to make sushi rice, feel free to use any rice you prefer. The tangy sushi rice has just the right texture and flavor though. Brown rice, jasmine white rice, and cauliflower rice will all work too.
- Light mayo, Sriracha - we make our our homemade spicy mayo but feel free to use store bought as well.
- Shredded carrot
- Cucumber - english cucumber is our go-to.
- Any other toppings of choice: avocado, edamame, seaweed chips, sesame seeds, green onions, etc. Feel free to add different elements to make these bowls your own!
See the recipe card below for a complete list of ingredients and measurements.
Equipment You’ll Need
- Large sauce pan
- Medium skillet
- Measuring cups & spoons
- Cutting board & knife
Step by Step Directions
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Begin by cooking the sushi rice. Rinse your rice and then add it into a large saucepan with the water. Place a lid on the pan and turn the heat to medium high and allow the rice to come to a boil. Once the rice is boiling, reduce the heat to low and let the rice simmer for 16-18 minutes, or until the water is absorbed and the rice is tender. Once the rice is done, remove the pan from the heat. Mix the rice vinegar, sugar, and salt in a small bowl. Add it to the cooked rice and stir well.
Step 2: Next, cook the shrimp. Add the olive oil to a medium skillet over medium high heat. Pat the shrimp dry and add them to a bowl with the Korean BBQ sauce. Once the oil is hot, add the shrimp to the pan and cook on each side for 1-2 minutes, or until the shrimp is fully cooked and no longer translucent. You can drizzle additional Korean BBQ sauce on after if desired.
Step 3: Prepare the sriracha mayo. Add the mayo, sriracha, and salt to a bowl and mix well. Adjust the sriracha depending on your spice preference.
Step 4: Prepare any toppings. Dice the cucumbers and shred the carrots.
Finally, assemble your bowls! Start with rice on bottom, then shrimp, cucumber, carrots, any other toppings, and then drizzle with sriracha mayo and additional Korean BBQ sauce if desired.
Tips & Variations
- If you want to make these spicy shrimp sushi bowls even quicker, use store bought sriracha mayo, pre-shredded carrots, and microwaveable rice. These are a few easy ways to speed up the cooking process!
- You can save the extra creamy sriracha mayo and use it on sandwiches like our favorite turkey avocado BLT.
- Not a fan of shrimp? Easily swap it for chicken or steak. You could even swap it for fresh poke or smoked salmon for a more authentic sushi feel.
FAQ
We recommend storing the rice and shrimp in a separate air tight container from the other toppings. That way it is easy to reheat the shrimp and rice without making the other fresh toppings hot.
For a gluten-free option, use the gluten-free Bachan's sauce or another gluten-free teriyaki sauce.
These bowls are dairy-free!
If you like these homemade sushi bowls, check out a few of our other easy dinners with shrimp:
If you make these sushi rice bowls, please let us know how they turn out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Shrimp Sushi Bowls With Sriracha Mayo
Ingredients
For the shrimp:
- 1 teaspoon olive or avocado oil
- 1 lb raw shrimp (thawed, tail-off, deveined)
- ¼ cup Bachan's Korean BBQ Sauce (plus more for drizzling, can swap for another teriyaki sauce of choice) (link here)
For the sushi rice (swap with other rice of choice if desired):
- 1 ½ cups uncooked sushi rice
- 1 ¾ cups water
- 2 teaspoons rice vinegar
- 1 teaspoon sugar
- ¾ teaspoon kosher salt
For the Sriracha mayo (or use store bought):
- ½ cup light mayo
- 1-2 tablespoons Sriracha (depending on spice preference)
- ¼ teaspoon kosher salt
For the bowls:
- 1 cup shredded carrots
- 1 cucumber, diced
- Other optional topping ideas: diced avocado, edamame, seaweed chips
Instructions
- Begin by cooking the sushi rice. Rinse your rice and then add it into a large saucepan with the water. Place a lid on the pan and turn the heat to medium high and allow the rice to come to a boil. Once the rice is boiling, reduce the heat to low and let the rice simmer for 16-18 minutes, or until the water is absorbed and the rice is tender. Once the rice is done, remove the pan from the heat. Mix the rice vinegar, sugar, and salt in a small bowl. Add it to the cooked rice and stir well.
- Next, cook the shrimp. Add the olive oil to a medium skillet over medium high heat. Pat the shrimp dry and add them to a bowl with the Korean BBQ sauce. Once the oil is hot, add the shrimp to the pan and cook on each side for 1-2 minutes, or until the shrimp is fully cooked and no longer translucent. You can drizzle additional Korean BBQ sauce on after if desired.
- Prepare the sriracha mayo. Add the mayo, sriracha, and salt to a bowl and mix well. Adjust the sriracha depending on your spice preference.
- Prepare any toppings. Dice the cucumbers and shred the carrots.
- Finally, assemble your bowls! Start with rice on bottom, then shrimp, cucumber, carrots, any other toppings, and then drizzle with sriracha mayo and additional Korean BBQ sauce if desired.
Notes
- If you want to make these spicy shrimp sushi bowls even quicker, use store bought sriracha mayo, pre-shredded carrots, and microwaveable rice. These are a few easy ways to speed up the cooking process!
- Feel free to swap the shrimp with fresh poke or smoked salmon for a more authentic sushi feel. If you aren't a fan of seafood you can swap it for chicken or steak.
- For a gluten-free option, use the gluten-free Bachan's sauce or another gluten-free teriyaki sauce. These bowls are dairy-free!
NUTRITION
The recipe can be found on My Fitness Pal by searching "BWB Sushi Bowls" and "BWB Sriracha Mayo." The nutrition is for one sushi bowl, about 2 tbsp of Sriracha mayo, and ¾ cup of rice.
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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