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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.

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)

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

Find it online: https://thefamilycooking.com/crunchy-shrimp-sushi-bowl/