Teriyaki Shrimp Sushi Bowl

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

• 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.

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.

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.

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!

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Frequently Asked Questions

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.

Did you make this recipe? Leave a review below!