Shrimp Sushi Bowls With Sriracha Mayo
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.
Servings: 4
Calories: 373kcal
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)
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
Serving: 1bowl + 2 tbsp Sriracha mayo | Calories: 373kcal | Carbohydrates: 53g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 172mg | Sodium: 1700mg | Potassium: 213mg | Fiber: 1g | Sugar: 14g
