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+ servings
white bowl of crunchy shrimp sushi
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5 from 1 vote

10 Minute Crunchy Shrimp Sushi Bowl

Delicious Deconstructed Crunchy Shrimp Sushi Bowl is an easy to make dinner recipe that is a perfect lunch or dinner for busy weeknights.
Prep Time5 minutes
Course: Main Course
Cuisine: Japanese
Servings: 4 servings
Author: Sara Ayesh

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

  • First, start defrosting the shrimp according to the package.
  • Then prepare the sushi rice by rinsing the rice in a strainer a few times then combine with the water in a sauce pan.
  • Turn to medium high heat and bring to a boil, then reduce the heat and cover the saucepan.
  • Cook for another 15-20 minutes on low until all of the water is absorbed and the rice is tender.
  • Once it's cooked, set aside to cool. In a small bowl combine the vinegar, sugar, and salt.
  • After the rice has cooled a bit, stir well to incorporate the vinegar mixture into the rice.
  • The shrimp should be defrosted now, dice into bite sized pieces.
  • To assemble the bowls, add a scoop of sushi rice, top with diced cucubmer, avocado, and the diced shrimp.
  • In a small bowl whisk together the mayo, sriacha, and soy sauce. Drizzle on top of the bowls.
  • Top with sesame seeds, a sprinkle of the fried onions, and green onions.
  • Serve with the seasweed snacks either crumbled on top or scoop your bowl into a sheet of the seaweed and enjoy!