There’s something deeply satisfying about building a sushi-inspired bowl right at home especially one that skips the rolling mat but doesn’t skimp on flavor. This Crispy Shrimp Sushi Bowl has become my ultimate solution for craving sushi on a weeknight, without waiting for takeout or tackling delicate rolls. It’s fast, layered with flavor, and surprisingly balanced.
With seasoned sushi rice as the base, crispy fried onions, creamy avocado, spicy mayo, and perfectly chilled shrimp, every bite offers the crunch-smooth-umami combo that sushi fans love.
And if you’re trying to eat lighter without giving up bold flavors, this recipe is gold. In fact, studies show that high-protein seafood dishes like shrimp bowls can support better portion control and satiety without feeling restrictive.
For contrast, I love pairing this with a refreshing Cucumber Salad or a dreamy Pink Coconut Mojito to bring out those bright, tropical notes.
What I love most is how customizable it is. Sometimes I’ll add pickled ginger or skip the mayo to lighten it up even more. It’s the kind of meal you’ll want to build again and again your way.
Tell me how you build yours. Did you go extra spicy or keep it classic? Let’s swap ideas in the comments!
What’s So Special About This Dish?
Here’s what keeps me coming back to this recipe and why you might fall in love with it too:
- It started as lazy sushi night… and never left: The first time I threw this bowl together was on a whim. Now it’s a weekly must fresh, crave-worthy, and endlessly customizable.
- It supports my “eat lighter, eat better” mindset: Shrimp is naturally low in fat and high in protein, which helps me feel full and energized without the post-meal slump.
- It’s super adaptable to different grains: I’ve swapped in brown rice, quinoa, and even cauliflower rice. The flavors still shine, and it keeps things exciting week to week.
- It’s fridge-friendly and leftovers are a win: I’ve rolled extras into lettuce wraps, added them to salads, or stuffed them in nori sheets. Nothing goes to waste.
- The spicy mayo? Instant flavor boost: It pulls the whole bowl together. And the best part? You can tweak the heat to match your vibe mild or fiery.
Crispy Shrimp Sushi Bowl Recipe
Equipment
- Medium saucepan (for rice)
- Small mixing bowl (for sushi vinegar)
- Knife and Cutting Board
- Large mixing bowl (for toppings)
- Measuring Spoons and Cups
- Small whisk or spoon (for spicy mayo)
- 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, cook with water, then mix with vinegar, sugar, and salt. Let cool slightly.
- In a small bowl, whisk together mayo, sriracha, and soy sauce to make spicy mayo.
- Dice cucumber and avocado; set aside.
- Warm frozen cooked shrimp until heated through, then pat dry for better texture.
- Assemble bowls with rice base, topped with shrimp, cucumbers, avocado, and seaweed snacks.
- Drizzle with spicy mayo and sprinkle sesame seeds, fried onions, and green onions on top.
- Serve fresh and chilled for the best texture and flavor.
- Enjoy with chopsticks or a spoon—either way works!
Nutrition
My Secret Variations For Maximum Flavor!
1. Make it tempura-style for extra crunch:
Instead of using pre-cooked shrimp, lightly batter and fry raw shrimp in tempura batter for that authentic sushi restaurant texture. It’s a small step that makes a huge difference.
2. Add a wasabi-soy drizzle instead of spicy mayo:
For a bolder, sharper bite, mix a touch of wasabi paste with soy sauce and a dash of honey or ponzu. It gives the bowl a completely different flavor profile cleaner and punchier.
3. Try a “nori dust” finish:
Instead of whole seaweed snacks, crush them into flakes and sprinkle over the top like furikake seasoning. It adds flavor to every bite and looks super gourmet.
4. Roast the shrimp in gochujang glaze:
Want a Korean-Japanese twist? Toss the shrimp with gochujang, sesame oil, and honey, then roast or sauté until sticky and caramelized. The flavor is next-level.
5. Swap the rice for sushi-bar style seasoned quinoa:
Not just a health swap—quinoa, when seasoned like sushi rice (with vinegar, sugar, salt), offers a nutty depth that pairs beautifully with shrimp and spicy mayo.
6. Add texture with quick-pickled veggies:
Pickle some thin-sliced radishes or carrots in rice vinegar and sugar for 15 minutes. They brighten the bowl and bring that tangy, crunchy contrast sushi often needs.
Quick Questions?
Q. Can I use raw shrimp instead of pre-cooked?
Ans: Yes! Just season and sauté, grill, or tempura-fry them for a fresher flavor and better texture. Make sure they’re fully cooked before adding to the bowl.
Q. What if I don’t have sushi rice?
Ans: You can sub with jasmine or short-grain white rice. Just add a bit of rice vinegar, sugar, and salt to mimic the sushi rice flavor.
Q. Is this recipe good for meal prep?
Ans: Totally just keep the rice and toppings separate, and assemble right before eating. It stays fresh in the fridge for up to 2 days.
Q. Can I make it spicy or mild?
Ans: Yes! Adjust the sriracha in the mayo to your taste. You can also serve the spicy mayo on the side if not everyone loves heat.
Q. What’s a good low-carb option?
Swap the rice for cauliflower rice or shredded cabbage. It keeps the texture fun and the flavors bold without the carbs.
Q. Can I serve this warm?
Ans: Absolutely. While it’s usually served slightly chilled, warming the shrimp and rice adds a comforting, cozy touch especially on cooler days.
