Crunchy Shrimp Sushi Bowl

Why You’ll Love This Recipe

This sushi bowl delivers everything you love about sushi in a quick, easy, and customizable format. It’s perfect for busy weeknights or meal prep, and you can adjust it to suit your taste — spicy, crunchy, or extra creamy. With no rolling required, it’s a stress-free way to enjoy sushi at home that’s both beautiful and delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Shrimp (peeled, deveined, and cooked or lightly sautéed)
• Cooked sushi rice (seasoned with rice vinegar, sugar, and salt)
• Cucumber (thinly sliced or julienned)
• Carrots (shredded)
• Avocado (sliced)
• Nori sheets (cut into strips)
• Crispy fried onions or panko crumbs (for crunch)
• Soy sauce
• Mayonnaise (for drizzle or spicy mayo)
• Sriracha (optional, for spice)
• Sesame seeds
• Green onions for garnish

Directions

1. Prepare sushi rice according to package directions, then season with rice vinegar, sugar, and salt. Let it cool slightly.
2. In a small pan, cook the shrimp until pink and opaque, about 2–3 minutes per side. Season lightly with salt and let cool.
3. Arrange a serving of sushi rice in each bowl.
4. Top with shrimp, cucumber, carrots, avocado slices, and nori strips.
5. Drizzle with soy sauce or spicy mayo made by mixing mayonnaise and sriracha.
6. Sprinkle with crispy onions or toasted panko crumbs for crunch.
7. Garnish with sesame seeds and chopped green onions before serving.

Servings and timing

This recipe serves 2–3 people.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

• Spicy version: Add more sriracha or top with wasabi mayo.
• Tempura twist: Use tempura shrimp instead of sautéed shrimp for extra crunch.
• Low-carb option: Swap rice for cauliflower rice or shredded cabbage.
• Vegetarian: Replace shrimp with crispy tofu or marinated mushrooms.
• Extra flavor: Add pickled ginger or drizzle with eel sauce for restaurant-style richness.

Storage/Reheating

Store leftover ingredients separately in airtight containers in the refrigerator for up to 2 days. Keep the crispy toppings in a dry container to maintain crunch. Reheating isn’t recommended for this dish — it’s best enjoyed cold or at room temperature. If needed, warm the shrimp gently before serving.

FAQs

Can I use frozen shrimp?

Yes, thaw them completely before cooking and pat dry to avoid excess moisture.

How do I make the rice taste like sushi rice?

Mix warm rice with a blend of rice vinegar, sugar, and salt, then let it cool before assembling.

What kind of shrimp should I use?

Medium or large shrimp work best — either sautéed, grilled, or tempura-style.

Can I make this bowl ahead of time?

You can prep all the ingredients in advance, but assemble just before serving to keep the textures fresh.

How can I make it spicier?

Add extra sriracha, chili flakes, or a drizzle of spicy mayo.

What toppings add extra crunch?

Crispy fried onions, toasted panko, tempura bits, or crushed seaweed snacks work perfectly.

Is this bowl gluten-free?

Use tamari or gluten-free soy sauce and gluten-free crispy toppings to keep it gluten-free.

Can I substitute the shrimp?

Yes, try crab, salmon, tofu, or even chicken for different variations.

How long will the rice stay good?

Cooked and seasoned sushi rice lasts about 2 days in the fridge if stored in an airtight container.

What sauces go well with this bowl?

Soy sauce, spicy mayo, eel sauce, or ponzu all pair beautifully with the shrimp and veggies.

Conclusion

The Crunchy Shrimp Sushi Bowl is a fresh, easy, and satisfying way to enjoy all the flavors and textures of sushi without the effort of rolling. With tender shrimp, creamy avocado, crisp veggies, and irresistible crunchy toppings, it’s a restaurant-worthy meal you can make in minutes. Perfect for lunch, dinner, or meal prep, this bowl delivers a burst of flavor in every bite.

Crunchy Shrimp Sushi Bowl

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This Crunchy Shrimp Sushi Bowl packs all the fresh, vibrant flavors of sushi rolls into an easy, deconstructed bowl. Featuring tender shrimp, creamy avocado, crisp vegetables, and crunchy toppings over perfectly seasoned sushi rice, it’s a quick and customizable meal that’s both refreshing and satisfying.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2–3 servings
• Category: Main Dish, Lunch, Dinner
• Method: Assembled, Lightly Sautéed
• Cuisine: Japanese-Inspired
• Diet: Halal

Ingredients

• 8 oz shrimp, peeled, deveined, and cooked or lightly sautéed
• 2 cups cooked sushi rice, seasoned with 2 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp salt
• 1/2 cucumber, thinly sliced or julienned
• 1/2 cup shredded carrots
• 1 avocado, sliced
• 1 nori sheet, cut into thin strips
• 1/4 cup crispy fried onions or toasted panko crumbs
• 2 tbsp soy sauce
• 2 tbsp mayonnaise
• 1 tsp sriracha (optional, for spicy mayo)
• 1 tsp sesame seeds
• 2 green onions, chopped (for garnish)

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Instructions

1. Cook sushi rice according to package directions. While still warm, mix with rice vinegar, sugar, and salt. Let it cool slightly.
2. In a skillet over medium heat, cook shrimp for 2–3 minutes per side until pink and opaque. Season lightly with salt and let cool.
3. Assemble bowls by adding a base of sushi rice to each serving dish.
4. Top with cooked shrimp, cucumber, carrots, avocado slices, and nori strips.
5. In a small bowl, mix mayonnaise and sriracha to make a spicy mayo (optional).
6. Drizzle soy sauce or spicy mayo over the bowl.
7. Sprinkle with crispy onions or panko crumbs, sesame seeds, and chopped green onions.
8. Serve immediately and enjoy cold or at room temperature.

Notes

• Use tamari or gluten-free soy sauce for a gluten-free version.
• Assemble bowls right before serving to maintain freshness and crunch.
• For extra flavor, add pickled ginger or a drizzle of eel or ponzu sauce.
• Leftovers are best enjoyed cold and stored for up to 2 days.
• Substitute shrimp with tofu, crab, or salmon for variety.

Nutrition

• Serving Size: 1 bowl
• Calories: 480
• Sugar: 6g
• Sodium: 920mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 4g
• Protein: 22g
• Cholesterol: 155mg