Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Completed shrimp sushi bowl is displayed in a large bowl with a small bowl of soy sauce on the side.

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.

  • Total Time: 1 hour
  • Yield: 3 servings 1x

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.  
  • Author: Katie
  • Prep Time: 1 hour
  • Category: lunch, dinner
  • Method: stir-frying, stove-top cooking
  • Cuisine: Asian
  • Diet: Gluten Free

Keywords: shrimp sushi bowl, Teriyaki shrimp sushi bowl