Teriyaki Shrimp Sushi Bowl

Teriyaki shrimp, white rice, fresh vegetables, spicy mayo, and wasabi come together to make a quick and easy Teriyaki Shrimp Sushi Bowl.  This tasty weeknight dinner recipe will give you all the sushi roll flavors you love, but in a deconstructed bowl form!

Just like my teriyaki beef bowls and teriyaki turkey and rice bowls, teriyaki shrimp bowls are perfect for lunch, dinner, and meal prep.  If you use peeled and deveined shrimp and precooked white rice, you can assemble your Teriyaki Shrimp Bowls in under 30 minutes! 

These healthy and flavor-packed shrimp bowls will satisfy your salty, sweet, tangy, and spicy flavor cravings!  Sushi bowls are versatile, too!  I add cucumber, avocado, carrots, and green onions.  You could also add edamame, bean sprouts, pickled ginger, and snow peas.

Shrimp is one of my favorite proteins to cook because it’s so healthy, quick, and easy to make.  Frozen shrimp tastes just as delicious as fresh shrimp (in my opinion), so I always keep my freezer stocked so that I can make a shrimp dinner recipe any night of the week.  

Why you'll love this recipe

• Teriyaki Shrimp Bowls are really light and fresh, making them perfect for spring and summer!  
• Rice bowls are incredibly versatile!  You can easily substitute different ingredients based on what you like.  Do you hate spicy foods?  Just leave out the wasabi and spicy mayo.  Are you allergic to shellfish?  Use chicken instead of shrimp.    
• This recipe is easily scaled up or down.  The recipe steps will stay the same, just halve, double, or triple the ingredient quantities based on how many shrimp bowls you want to make.  
• Shrimp Sushi Bowls are perfect for meal prep because the shrimp, rice, and vegetables can all be made ahead of time. 
• You can satisfy your sushi cravings without needing a lesson in making sushi rolls!  There’s no need to watch hours of YouTube videos to figure out how to roll a sushi roll.  Just throw all of your ingredients into a bowl and DIG IN!   

Ingredients

• Raw shrimp: Save yourself some prep time and purchase shrimp that is already peeled and deveined.  You can leave the tails on the shrimp and the shrimp can be frozen or fresh.  If it’s frozen, you’ll need to let it thaw for an hour or so before cooking time.
• Teriyaki sauce: You can make your own teriyaki sauce or purchase a bottled store-bought teriyaki sauce.  I have a super quick teriyaki sauce recipe in my Teriyaki Turkey Rice Bowl post.  My favorite bottled teriyaki sauces are Veri Veri Teriyaki Sauce and Kinder's Teriyaki Sauce.
• White rice: Choose your favorite white rice.  I really like jasmine rice, but basmati rice, sushi rice, or any other sticky rice would also work. 
• Cucumber: You’ll need to peel your cucumber and chop it into bite-sized pieces.  I love the cooling crunch that cucumber gives this recipe!  It is very much needed after you have a bite of wasabi paste and sriracha mayo.
• Carrots: The carrots will need to be peeled and cut into long thin strips, also known as matchsticks. 
• Green onion: Trim the ends off of your green onions and finely dice the green section.  Kitchen scissors work really well for cutting green onions too!
• 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: You can find wasabi in a paste form or a powder form.  The paste is ready to eat.  The powder needs to be rehydrated with a few drops of water. 
• Sriracha mayo: I purchased Sir Kensington's Sriracha Mayo. You could also make your own spicy sriracha mayo by mixing together mayonnaise and sriracha.
• Soy sauce: I prefer low-sodium soy sauce.  Soy sauce contains gluten, so if you need this recipe to be gluten-free, choose a soy sauce substitute like San-J Tamari Soy Sauce.

How to make Teriyaki Shrimp Bowls

Recipe rundown

1. Prepare your ingredients.  
2. Cook the shrimp and mix in teriyaki sauce.
3. Assemble your bowls and enjoy! 

Step-by-step instructions

Step 1: Prepare your ingredients.  There isn’t much cooking time with this recipe, but you do have a fair amount of prep work to do. 

Chop your vegetables.  The cucumber needs to be diced into small chunks.  The carrots should be cut into very thin matchsticks.  Thaw your frozen shrimp, and peel and devein the shrimp if not already.  Cook the white rice. 

Step 2: Cook the thawed shrimp in a large skillet over medium heat.  Shrimp cooks very quickly.  The shrimp will be fully cooked when they’re light pink in color, firm, and have folded up into a C shape. 

Step 3: Add the teriyaki sauce to the skillet.  Mix the shrimp into the sauce until they’re fully coated in Teriyaki. 

Step 4: Start assembling your Teriyaki Shrimp bowls.  Divide the rice evenly among 3 bowls.  Add the chopped cucumber, carrot sticks, and chopped avocado to each bowl.  Add a scoop of teriyaki shrimp into each bowl.  

Step 5: Garnish the sushi bowls with chopped green onions, sesame seeds, and a very small dollop of wasabi paste.  Finish the bowls off with a drizzle of sriracha mayonnaise and a side of soy sauce.  

Expert tips

• Chop your carrot matchsticks as thinly as possible. This will make them much easier to eat.
• I like to peel my cucumbers and remove the middle section with all of the seeds. This section is easy to remove if you slice the cucumbers in half length-wise first. I don't enjoy eating the seeds, and this middle section of the cucumber can be mushy and watery.
• Add chopped avocado right before you're ready to serve your Teriyaki Shrimp Bowls. Avocado will turn brown very quickly after it's cut open and exposed to air.
• Shrimp bowls are a great way to use up leftover rice! Cook a double batch of rice at dinner the night before you plan on making these.
• Wasabi paste and sriracha mayo are very spicy! Start small when adding these ingredients. You can always add more if enjoy the heat!

Substitutions and variations

• Vegetables:  You can add an unlimited number of your favorite veggies to this recipe!  I think sprouts, snow peas, mushrooms, edamame, salad leaves, and red bell peppers would all be delicious.  
• Shrimp:  In place of shrimp, you could use tofu, chopped chicken breast, boneless skinless chicken thighs, ground pork, or ground beef. 
• White Rice:  Brown rice, quinoa, or cauliflower rice are perfectly fine substitutes for white rice. 
• Toppings:  If you want over-the-top sushi flavors, then you need to add pickled sushi ginger, crunchy tempura flakes, and crumbled pieces of nori (seaweed) sheets!

How to make ahead, store, and reheat

• How to make ahead: You can make shrimp bowls ahead of time by cooking your rice and teriyaki shrimp in advance. Chop all of your vegetables (except for the avocado in advance). Assemble your bowls and add your avocado when you're ready to eat!
• How to store: Store leftover teriyaki shrimp bowls in a glass, airtight container in the refrigerator for up to 3 days. The shrimp and rice will stay fresh. Your veggies may start to lose some of their fresh flavors by the end of day three though.
• How to reheat: If you think you'll want to eat your rice and shrimp warm, then you'll need to reheat leftover rice and leftover shrimp separately from the rest of the bowl ingredients. Reheat leftover shrimp and rice in the microwave for 1-2 minutes at a time, until your desired temperature is reached.

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