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Quick Weeknight Shrimp Sushi Bowl

A delightful fusion of flavors, this sushi bowl combines tender sushi rice, plump shrimp, fresh avocado, crunchy cucumber, and vibrant carrots, all topped with a flavorful soy and rice vinegar dressing.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 900
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup sushi rice Rinse before cooking.
  • 1 lb shrimp, peeled and deveined Choose fresh or frozen, thaw if necessary.
  • 2 cups water For cooking sushi rice.
  • 1 avocado, sliced Add just before serving.
  • 1 cucumber, julienned Add just before serving.
  • 1 carrot, shredded Add just before serving.
  • 2 tablespoons soy sauce Can substitute with coconut aminos.
  • 1 tablespoon rice vinegar
  • Sesame seeds for garnish Use as preferred.
  • Nori sheets (optional) For an authentic sushi taste.

Method
 

Preparation
  1. Rinse the sushi rice under cold water until the water runs clear.
  2. Combine the rinsed rice and 2 cups of water in a pot and bring it to a boil.
  3. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes until the rice is tender.
  4. Remove from heat and let it sit for another 10 minutes.
Cooking Shrimp
  1. While the rice is cooking, heat a non-stick pan over medium heat.
  2. Add peeled and deveined shrimp to the pan and cook for about 3-4 minutes on each side until pink.
Assembling the Bowl
  1. Fluff the cooked rice with a fork and stir in the rice vinegar and soy sauce.
  2. Layer a generous scoop of the seasoned sushi rice in a bowl.
  3. Top with cooked shrimp, sliced avocado, julienned cucumber, and shredded carrots.
  4. Garnish with a sprinkle of sesame seeds.
  5. Serve with nori sheets on the side if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. For freezing, store rice and shrimp separately for up to 2 months. Reheat rice on the stovetop for best texture and sauté shrimp briefly to revive flavor.