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If you have a craving for sushi but don’t trust your sushi rolling skills, then a simple Shrimp Sushi Bowl is the way to go! Shrimp sushi bowls have all the sushi roll flavors you love – cool, crisp cucumber, creamy avocado, spicy sriracha mayo, hot wasabi, sweet pickled ginger and salty soy sauce.

The addition of Teriyaki marinated shrimp completes the sushi bowl with a healthy dose of protein. The extra protein, carbs from the white rice and all the high fiber veggies will keep you full for hours! Add this spicy shrimp sushi bowl to your weekly meal plans asap!

Teriyaki Shrimp Sushi Bowls could be eaten for lunch or dinner. Personally, I think they make a perfect light lunch. Check out some of my other popular lunch recipes! Like my Caesar Salad with Crunchy Cornbread Croutons, Mediterranean Style Creamy Chicken Salad, Summer Tortellini Salad with Arugula or my Asparagus Salad with Fried Goat Cheese.

Ingredients

Ingredient images labeled. From top left, avocado, pickled ginger, soy sauce, sriracha mayo, wasabi paste, cucumber, white rice, carrots, shrimp in teriyaki marinade and green onions.
  • Peeled & deveined raw shrimp – Purchasing shrimp that is already peeled and deveined is a HUGE timesaver! Peeling and deveining shrimp is an incredibly tedious process and it just isn’t worth doing when you can purchase it already completed for you. I find that frozen shrimp is much more inexpensive than fresh shrimp.
  • Teriyaki marinade – For the Teriyaki marinade you can make your own or purchase a store bought bottle. I really like the Veri Veri Teriyaki from Soy Vay.
  • White rice – You can make white jasmine rice, sushi rice or white long grain rice. You could definitely substitute in any long grain or short grain rice that you prefer though. You could also save yourself some cooking time and purchase a microwavable pouch of rice! Just make sure you purchase a few pouches so you have enough rice for the whole recipe.
  • Cucumber – I love the cooling crunch that cucumber gives this recipe. It is very much needed after you have had a bite of wasabi paste and sriracha mayo. I prefer to peel my cucumber but you can do whatever your prefer.
  • Carrots – Any peeled carrots will do! Be careful cutting the carrots into matchsticks. This requires some concentration and careful chopping.
  • Green onion – Chop the long green ends of the green onion and discard the white bottoms for this recipe.
  • Avocado – Avocado provides a rich, creaminess to your bite. Chop your avocado right before you plan on serving your Teriyaki Sushi bowls so that the avocado is still fresh and hasn’t turned brown.
  • Wasabi paste – I purchased a small jar of wasabi powder from the Asian foods section of my grocery store. All I had to do was scoop out about a tablespoon of powder and slowly add droplets of water to the powder to form it into a paste.
  • Soy sauce – If you would like to cut down on your sodium intake then choose low-sodium soy sauce. If you are avoiding gluten, make sure to use soy sauce that is specifically labeled as gluten free.
  • Sriracha mayo – I purchased Sir Kensington’s Sriracha Mayo. You could also make your own sriracha mayo by mixing together mayonnaise and sriracha.
  • Pickled ginger – I used Organic Pickled Sushi Ginger from The Ginger People. The Ginger People specialize in all the ginger products! When I was looking for sushi ginger at my large, local grocery store, I was sad to see that the only option was pickled ginger that had artificial color added. Yuck! Thankfully, my local health food store sells The Ginger People products so I was able to find a far superior ginger product to use in this recipe.

Equipment Needed

  • Small mixing bowl to marinate the shrimp in.
  • Small saucepan for cooking the white rice.
  • Large frying pan to cook the shrimp.
  • Cutting board & chopping knife
  • Measuring cups

How to make

Step 1:

Marinate the peeled and deveined raw shrimp in Teriyaki sauce for at least 1 hour prior to cooking.

Step 2:

Cook the white rice according to package instructions.

Cooked white rice in a small sauce pan.

Step 3:

Chop your cucumber into medium-sized cubes. Peel and chop the carrots into thin matchsticks. Dice the green onions. You will also need to chop your avocado but I suggest doing this right before you assemble your bowl so that the avocado does not turn brown.

Raw veggies for the sushi bowl chopped and displayed on a rectangular white plate. The image shows chopped cucumbers, carrots cut into match sticks and diced green onion.

Step 4:

Spray a large frying pan with nonstick cooking spray and heat the pan over medium-low heat. Using a slotted spoon, scoop the shrimp out of the Teriyaki marinade and place into the frying pan in an even layer. Cook the shrimp, flipping halfway through cook time. Shrimp cook very fast! This is why they are one of my favorite proteins to keep in the freezer for nights when I don’t have a dinner plan. The shrimp will fully cook in about 5 minutes.

Teriyaki shrimp for the shrimp sushi bowl is cooked in a large frying pan.

Step 5:

Assemble your shrimp sushi bowl. Place a 1 cup scoop of white rice into the bottom of a large, shallow bowl. Top the rice with the diced cucumbers, carrot matchsticks, diced avocado and cooked Teriyaki shrimp. Top the veggies and shrimp with a drizzle of Sriracha mayo, a sprinkle of green onions, pickled ginger, wasabi paste and soy sauce. Serve and enjoy!

Image for pinterest. Shows the sushi bowl assembled and in a bowl and text at top displaying the name of the recipe.
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Completed shrimp sushi bowl is displayed in a large bowl with a small bowl of soy sauce on the side.

Teriyaki Shrimp Sushi Bowl

★★★★★

5 from 8 reviews
  • Author: Katie
  • Prep Time: 1 hour
  • Total Time: 1 hour
  • Yield: 3 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

If you have a craving for sushi but don’t trust your sushi rolling skills, then a simple Shrimp Sushi Bowl is the way to go! Shrimp sushi bowls have all the sushi roll flavors you love – cool, crisp cucumber, creamy avocado, spicy sriracha mayo, hot wasabi, sweet pickled ginger and salty soy sauce.

Ingredients

Scale
  • 1 pound peeled & deveined raw shrimp
  • 1 cup teriyaki marinade
  • 1 cup uncooked white rice
  • 1 cucumber
  • 1–2 medium-sized carrots
  • 1 green onion
  • 1 avocado
  • 3 tablespoons sriracha mayo
  • Soy sauce
  • Picked sushi ginger
  • Wasabi paste

Instructions

  1. Marinate the peeled and deveined raw shrimp in the Teriyaki marinade for at least 1 hour.
  2. Cook the white rice according to package instructions.  1 cup of uncooked white rice should yield about 3 cups of cooked rice.
  3. Chop the cucumber into small chunks.  Peel and cut the carrots into thin matchsticks.  Dice the long green portion of the green onion.  The avocado will also need to be chopped.  I recommend chopping the avocado right before you are ready to serve this dish.  If you chop it too far in advance, the avocado will turn brown and be unappetizing. 
  4. After the shrimp has finished marinating, cook the shrimp in a large frying pan.  Spray a large frying pan with nonstick cooking spray and heat the frying pan over medium-low heat.  Using a slotted spoon, scoop the shrimp out of the marinate and set the shrimp into the frying pan in 1 even layer.  Cook the shrimp, flipping halfway through cook time.  The shrimp will fully cook in about 5 minutes.
  5. Assemble the Teriyaki shrimp sushi bowl.  Start by putting about 1 cup of cooked white rice into the bottom of a large, shallow bowl.  Top the rice with the cucumber, carrot, avocado and shrimp.  Drizzle some sriracha mayo over the shrimp and veggies and add a sprinkle of diced green onions.  Serve the sushi bowl with a scoop of wasabi paste, some pickled sushi ginger and soy sauce. 
  6. Enjoy!

Notes

  • Prep time for this recipe includes the time needed to marinate the shrimp and cook the rice.  If you marinate the shrimp the night before and purchase rice that is already cooked, the prep time is cut down significantly.  
  • If you purchase frozen shrimp, do not forget to take it out of the freezer and let it thaw in the refrigerator for several hours prior to cooking. 
  • This recipe is easily made to be gluten free if you purchase gluten free Teriyaki marinade, gluten free soy sauce and double check that your sriracha mayo, sushi ginger and wasabi paste does not have any hidden gluten.  
  • Category: lunch, dinner
  • Method: stir-frying, stove-top cooking
  • Cuisine: Asian

Keywords: shrimp sushi bowl, Teriyaki shrimp sushi bowl

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Frequently Asked Questions

Can I make this ahead of time?

Yes you can but it will require some modifications. Through my own experience, the sushi bowl does not taste great if you make the entire bowl ahead of time and store it in the fridge to eat the next day. The avocado turns brown and it’s impossible to reheat the rice and shrimp. So if you want to make it ahead of time, I suggest chopping all of your veggies (except the avocado) and cooking your rice and shrimp, but store them all in separate containers. When you are ready to eat, you can reheat the rice and shrimp, chop your avocado and then assemble your bowl.

What are some examples of side dishes that go well with sushi bowls?

I would serve a sushi rice bowl with miso soup, steamed edamame, Asian cabbage slaw, greens with a miso ginger dressing or spring rolls.

Is this recipe gluten free and dairy free?

This recipe can easily be adapted to be gluten free. To make this recipe gluten free, all you have to do is make sure all of your packaged and jarred ingredients are gluten free. This recipe is naturally dairy free.

How can I make this recipe low-carb?

You can make this recipe low-carb by swapping out the grain based rice for cauliflower rice.

Recipe Variations

  • Add in chopped up nori sushi roll wrappers.
  • Substitute in any other veggies that you like!
  • Swap out the shrimp for marinated tofu, edamame or chunks of crab meat.
  • If you would like some extra crisp and crunch in every bite, top the sushi roll bowl with packaged crispy fried onions or toasted panko bread crumbs.
  • To make this spicy shrimp recipe low-carb, substitute in cauliflower rice for regular rice.

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