Crispy Shrimp Sushi Bowl Recipe
A fresh, flavor-packed shrimp sushi bowl with creamy avocado, spicy mayo, and crunchy toppings—perfect for a quick, satisfying, and healthy weeknight meal without the fuss of rolling sushi.
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.
