Shrimp sushi bowls have become my not-so-secret weapon for eating clean without feeling like I’m dieting. These vibrant bowls are everything I love about sushi—sweet shrimp, tangy rice, creamy avocado, and salty-crisp seaweed—without the rolling mat or the restaurant bill.
Best part? It’s light, protein-rich, and satisfying enough to keep my cravings in check all day. With every bowl clocking in at under 450 calories and loaded with healthy fats and lean protein, this recipe is a game-changer for anyone looking to eat well and maybe lose a little weight without giving up flavor.
One warm summer evening, after a long day of errands, I threw together this bowl with frozen cooked shrimp and leftover rice—what started as a lazy dinner quickly became a weekly go-to.
The balance of cool cucumber, creamy avocado, and spicy mayo hits just right, especially when paired with this refreshing Cucumber Salad and a fizzy Lemon Sour to sip alongside.
The best part? You don’t need sushi skills to pull this off. With sushi bowls trending upward in home cooking blogs and over 60% of people now preferring deconstructed meals for ease, it’s no wonder this dish is having a moment.
Let me know in the comments if you added your own spin crunchy toppings, spicy shrimp, or even a veggie version. I’d love to hear how you made it yours!
What Makes This Shrimp Sushi Bowl My Favorite Recipe!
- A Feel-Good Alternative to Takeout: I started making this bowl when I was trying to cut back on takeout, and it instantly became my go-to comfort meal. It satisfies those sushi cravings without the extra cost or sodium overload.
- Incredibly Versatile: Whether I’ve got shrimp, grilled tofu, or even leftover chicken, this recipe never fails. It’s easy to mix and match ingredients depending on what’s in my fridge.
- Guilt-Free Flavor Bomb: That spicy mayo drizzle? It tastes indulgent but still fits into my clean eating goals. It adds the perfect kick without going overboard.
- Weekday Lunch Hero: I usually prep a big batch of rice and toppings ahead of time, then just assemble and go. It’s a huge time-saver, especially on busy afternoons.
- Keeps Me Satisfied (No Mindless Snacking!): This bowl fills me up without weighing me down. I feel energized and focused, which has seriously helped me avoid those late-day snack binges.
Crispy Shrimp Sushi Bowl Recipe
Equipment
- Medium saucepan (for rice)
- Mixing bowls
- Measuring spoons
- Knife and Cutting Board
- Spoon or rice paddle
- Small whisk or fork (for mixing sauces)
- Serving bowls
Ingredients
- 2 cups sushi rice can sub white rice
- 3 cups water
- ¼ cup rice wine vinegar
- 2 teaspoon sugar
- 1 teaspoon salt
- 1 lb of medium cooked frozen shrimp
- 1 english cucumber diced
- 2 avocados diced
- 4 small packages seaweed snacks
- ½ cup mayo
- 3 tablespoon sriracha
- 2 tablespoon soy sauce
- sesame seeds for topping
- fried onions for topping
- green onion for topping
Instructions
- Rinse sushi rice well, then cook with 3 cups of water in a saucepan or rice cooker.
- Once cooked, stir in rice vinegar, sugar, and salt. Let cool slightly.
- While the rice cools, dice the cucumber and avocados.
- Mix mayo and sriracha in a small bowl to make spicy mayo.
- Warm the cooked shrimp slightly if desired.
- Assemble bowls: Add rice, top with shrimp, cucumber, avocado, and seaweed snacks.
- Drizzle with spicy mayo and soy sauce.
- Finish with sesame seeds, fried onions, and green onions on top.
Nutrition Info:
| Nutrition | Value |
| Calories | 440kcal |
| Carbohydrates | 38g |
| Protein | 23g |
| Fat | 22g |
| Sugar | 3g |
| Sodium | 820mg |
Flavorful Variations To Try!
1. Furikake Crunch Bowl:
Sprinkle a mix of furikake (Japanese rice seasoning) over the rice before layering the toppings. It adds an umami kick, subtle sweetness, and extra texture that elevates every bite.
2. Charred Citrus Shrimp Twist:
Quickly sear the shrimp in a hot pan with a splash of sesame oil and a squeeze of charred lime or mandarin juice. The slight caramelization and smoky citrus notes are next level.
3. Pickled Veg Boost:
Add thin slices of quick-pickled radish, red onion, or even jalapeños. That bright, tangy crunch brings contrast and complexity—and balances the richness of the mayo beautifully.
4. Wasabi Avocado Mash:
Instead of diced avocado, try lightly mashing it with a touch of wasabi paste and lime juice. It becomes a creamy, spicy layer that melds perfectly with the sushi rice.
5. Toasted Nori Crumble:
Crisp your seaweed snacks in a toaster oven for 1-2 minutes and crumble them generously over the bowl. It intensifies the flavor and gives the dish that “restaurant feel.”
6. Cold Rice Version with Ponzu Drizzle:
If you’re meal-prepping or eating on a hot day, chill the sushi rice completely and skip the mayo. Drizzle with ponzu instead for a lighter, citrusy profile.
7. Tempura Crunch Topping:
Sprinkle over a few crumbles of store-bought or homemade tempura bits (tenkasu). They stay crunchy even with sauce and mimic that satisfying sushi roll texture.
Quick Questions?
Q. Can I use regular white rice instead of sushi rice?
Ans: Yes, you can! Just rinse it well and add a splash of rice vinegar after cooking to mimic that sushi rice flavor.
Q. Is this recipe good for meal prep?
Ans: Absolutely. Prep the rice, shrimp, and toppings separately, and assemble fresh each day. The rice holds well for up to 3 days in the fridge.
Q. Can I make it less spicy?
Ans: Of course! Just reduce or skip the sriracha in the mayo. You can also serve it on the side so everyone can adjust the heat to their liking.
Q. What’s the best way to thaw frozen shrimp?
Ans: Place the shrimp in a bowl of cold water for about 15–20 minutes. Drain well and pat dry before using.
Q. Is this bowl gluten-free?
Ans: Almost! Just use gluten-free soy sauce or tamari instead of regular soy sauce, and double-check your toppings like fried onions.
