Shrimp Sushi Bowl

SHRIMP SUSHI BOWL

Share The Love!

HOME » RECIPES » MAIN DISHES » SHRIMP SUSHI BOWL

I love this easy and fresh shrimp sushi bowl! This bowl comes together for a fast fresh meal anytime and the flavors are incredible. With juicy shrimp, crunchy cucumber, creamy avocado, and spicy sriracha mayonnaise, you will want to make this bowl again and again.

I like to meal prep all the ingredients in separate bowls so they stay fresh and have it a few times during that week. Also, I use frozen shrimp because I can easily defrost it when I am ready to assemble my bowl.

Why You Will Love Shrimp Sushi Bowl

  • This deconstructed sushi bowl is easy to make and assemble.
  • You can meal prep all of the ingredients once and make this dish a few times throughout the week.
  • It has the delicious flavors of sushi in bowl form!
  • This sushi bowl is packed with shrimp, rice, cucumber, avocado, and spicy sriracha mayo.

What Is A Sushi Bowl?

A sushi bowl is deconstructed sushi in bowl form. There is no need to assemble sushi rolls for this recipe. Just add all of the ingredients to a bowl.

What Is Sushi Bowl Made Of?

Shrimp Sushi Bowl Ingredients

We have lightened up this bowl by using a mix of brown rice and riced cauliflower instead of sushi rice. Also, this healthy sushi bowl is packed with shrimp, cucumber, cilantro, green onions, edamame, avocado, and spicy mayonnaise. It tastes like a California roll but with shrimp instead of crab.

How To Make Shrimp Sushi Bowls

First, chop the cucumber, roughly chop the cilantro, slice the green onions, and cut the avocado into bite-sized pieces.

Then, cook the brown rice and cauliflower rice using your favorite method.

After that, add the seasoned rice vinegar and salt to the rice and mix.

Shrimp Bowl

Next, defrost the cooked frozen shrimp. Then, mix the sriracha and light mayonnaise.

When you are ready to assemble, divide everything into two bowls. Add the rice, cooked shrimp, cucumber, cilantro, green onions, avocado, and edamame.

After that, pour the low-sodium soy sauce or tamari on top along with the spicy mayonnaise, and enjoy!

How To Make A Shrimp Sushi Bowl

Tips For Making Sushi Bowls

Make Sushi Bowls Ahead Of Time

You can easily meal prep all of the ingredients for this recipe at one time. Then, store the leftovers in airtight containers in the refrigerator so they are ready to go. This makes it super easy and quick to assemble this bowl.

How To Cook Rice

You can cook or make your brown rice or cauliflower however you like to do it. For fast results, we used frozen cooked brown rice frozen and frozen riced cauliflower from Trader Joe’s. To do this, boil the rice for 2-3 minutes in a saucepan. Then, rinse the rice with cold water in a strainer. From there, let the rice sit and drain the water. After that, add the salt and seasoned rice vinegar to the rice and mix.

Season The Rice

Once the brown rice and riced cauliflower are cooked and drained, season the rice with seasoned rice vinegar and a pinch of salt. Also, you can mix the soy sauce or tamari with the rice or pour it on top of the bowl once assembled.

Make Sushi Bowls Gluten-Free

To make these shrimp sushi bowls gluten-free, use tamari instead of soy sauce.

Shrimp Sushi Bowl Toppings

Sushi Bowl Toppings

This shrimp bowl is delicious on its own or with additional toppings. We have listed some of our favorites below.

  • Add sliced nori on top. We get roasted seaweed from Trader Joe’s. This makes it easy to use one small bag and slice the seaweed.
  • Add sesame seeds on top for flavor.
  • Picked ginger is a great addition.
  • Add Bachan’s Japanese Barbecue Sauce. We are obsessed with this if you have not tried it, definitely give it a try. It adds incredible flavor to any dish and it can even be used as a marinade. This is a must-try!

Shrimp Bowl Variations

Use Crab

Fresh crab or imitation crab will work well in this recipe if you would like to use crab instead of shrimp. This will make it a deconstructed California roll bowl!

Use Frozen Shrimp

You can use fresh or frozen shrimp in this recipe. We used frozen shrimp because we always have it on hand and it is easy to make this recipe whenever the craving hits. Just make sure to use cooked frozen shrimp or cook fresh shrimp before enjoying.

What Rice To Use

We used a combination of riced cauliflower and brown rice for these sushi bowls. You can use all riced cauliflower or all brown rice. We like to use both as a mix. Also, quinoa mixed with brown rice or riced cauliflower will work.

More Recipes To Try Next!

If you try this recipe please be sure to leave us a comment and star rating ★★★★★ letting us know how it turns out for you. We hope you enjoy this shrimp sushi bowl!

SHRIMP SUSHI BOWL

5 from 5 votes
Recipe by Shawna Course: MainCuisine: AsianDifficulty: Easy
Servings

2

servings
Prep time

15

minutes
Cooking time

3

minutes
Calories

345

kcal

I love this fresh shrimp sushi bowl! It is easy to make and packed with juicy shrimp, crunchy cucumber, creamy avocado, and spicy sriracha mayonnaise.

Cook Mode

Keep the screen of your device on

Ingredients

  • 8 oz cooked medium or large shrimp, frozen or fresh

  • 1/2 CUP chopped English cucumber

  • 2 TBSP fresh cilantro, roughly chopped

  • 2 green onions, sliced, use the green parts

  • 3 oz avocado

  • 1/2 CUP edamame

  • 1 CUP brown rice

  • 2 CUPS cauliflower rice

  • 2 TSP seasoned rice vinegar

  • 1/8 TSP salt

  • 1-2 TSP low-sodium soy sauce or tamari, to taste

  • 1 TBSP light mayonnaise

  • 1 TSP sriracha

Directions

  • Chop the cucumber, roughly chop the cilantro, slice the green onions, and cut the avocado into bite-sized pieces. Also, make sure your edamame is cooked.
  • Cook the brown rice and riced cauliflower using your favorite method. For fast results, we used cooked brown rice that is frozen and frozen riced cauliflower. Then, we boiled the brown rice and riced cauliflower together for about 2-3 minutes in a saucepan on the stove. Also, we added a pinch of salt to the boiling water. After that, rinse the rice with cold water in a strainer. Let the rice sit and drain the water.
  • Once the brown rice and cauliflower rice are drained, add the seasoned rice vinegar and salt to them and mix. You can add the low-sodium soy sauce or tamari to the rice and mix or pour it on top of the bowls once assembled.
  • Defrost the cooked frozen shrimp. We placed the shrimp in a large strainer and ran water over it to defrost it.
  • Mix together the sriracha and light mayonnaise.
  • Divide everything between two bowls when assembling. To assemble the bowls, add the rice, cooked shrimp, cucumber, cilantro, green onions, avocado, and edamame. Pour the low-sodium soy sauce or tamari on top if you did not already mix it with the rice. Then, add the spicy mayonnaise and enjoy!

Equipment

Recipe Video

Notes

  • This recipe serves 2 and the WW points are per serving.
  • WW Points™: 6 points per serving *To make this low-carb and reduce the points further, you can use all riced cauliflower.
  • To see your WW Points™ in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.
  • Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently. It could vary based on cooking methods and ingredients used.

Did you make this recipe?

Tag @wwhealthyfoodiegirl on Instagram and hashtag it with #healthyfoodiegirl

Like this recipe?

Follow @healthyfoodiegirl on Pinterest

Join our Facebook Group!

Follow us on Facebook

Nutrition Facts

2 servings per container


  • Amount Per ServingCalories345
  • % Daily Value *
  • Total Fat 10.5g 17%
    • Saturated Fat 1.1g 6%
  • Cholesterol 149mg 50%
  • Sodium 1014mg 43%
  • Total Carbohydrate 32.4g 11%
    • Dietary Fiber 7g 29%
    • Sugars 3.4g
  • Protein 33.6g 68%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Leave a Comment

    Your email address will not be published. Required fields are marked *

    *