Shrimp Sushi Bowl brings all the fresh, vibrant flavors of sushi into an easy, deconstructed bowl. Fluffy seasoned brown rice is topped with tender shrimp, creamy avocado, crisp cucumber, and a drizzle of spicy wasabi mayo for the perfect balance of texture and flavor.
This no-roll sushi bowl is ideal for busy weeknights when you’re craving takeout-style flavor without the effort. Customize it with your favorite toppings like pickled ginger, sesame seeds, or seaweed for a fresh, satisfying meal that’s both simple and impressive.
Table of Contents
I love sushi as much as the next person, but making it at home can be time-consuming! Why not save some time while creating a light and healthy meal that’s bursting with flavor instead?
Just like with my Salmon Sushi Bowls, think of these as your favorite deconstructed sushi rolls. Layered with marinated cooked shrimp, fresh vegetables, and a spicy wasabi sauce over brown rice, they capture everything you love about sushi. The best part is they only take about 15 minutes to assemble!
You may think this shrimp rice bowl looks a lot like a poke bowl. While the two are very similar and have Japaense roots, I find that this shrimp bowl is a little more casual and is a perfect choice for anyone with an aversion to raw fish.
Give these sushi bowls a try for lunch, dinner, or meal prep! After all, you don’t want to miss out on the delicious mix of vibrant, fresh, spicy, and salty flavors.
Ingredient notes
- Cooked shrimp – If you’re starting with raw shrimp, check out this guide on how to boil shrimp. Or, make these air fryer shrimp!
- Shrimp marinade – This is made with reduced fat mayonnaise, sriracha, rice vinegar, soy sauce, and sesame oil.
- Toppings – I like to use a variety of cold vegetables but you can use anything you like! Keep scrolling to check out the extensive list of sushi bowl toppings.
- Wasabi mayo – This spicy sauce is easy to adjust to your desired heat level. All you need to make it is mayonnaise, rice vinegar, wasabi paste, and sesame oil.
- Brown rice – Or white rice, sushi rice, quinoa, or cauliflower rice. For convenience I like making rice in the instant pot or rice cooker.
How to make them
- Make the shrimp marinade by whisking the mayonnaise, sriracha, rice vinegar, soy sauce, and sesame oil together in a bowl. Add the bite sized shrimp pieces and toss to coat.
- Put the wasabi sauce together by whisking the mayonnaise, rice vinegar, wasabi paste, and sesame oil in a bowl.
- Season the cooked rice with soy sauce and rice vinegar.
- To assemble the shrimp sushi bowls, divide the seasoned rice into bowls. Top with marinated shrimp, cucumber, edamame, avocado, and jalapeno. Drizzle the wasabi sauce on top, sprinkle with furikake or sesame seeds, and enjoy!
Topping ideas
Swap the add-ins and toppings for anything you like! These are a few of my favorites:
- Edamame
- Cucumber
- Carrots
- Avocado
- Radishes
- Daikon
- Shredded cabbage
- Pickled ginger
- Seaweed salad
- Crispy wontons
- Jalapenos
- Cilantro
- Sesame seeds
- MORE →15+ sauces for sushi
Tips and variations
- The shrimp must be pre-cooked to ensure it’s safe to eat.
- Swap the shrimp for another protein, like salmon, tuna, tofu, crab, or chicken.
- Put as much or as little wasabi paste in the sauce as you like. A little goes a long way.
How to make ahead
Feel free to pack these shrimp sushi bowls a few days ahead of time for your weekly meal prep. Assemble the bowls into airtight containers and pack the wasabi dressing on the side. When it’s time to eat, pour the sauce on top and sprinkle with sesame seeds or furikake and enjoy!
Erin’s wine pairings
- Grüner Veltliner
- Sake
More shrimp recipes
More sushi inspired recipes
- PLUS → 7+ Common Types of Sushi
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Full Recipe
Shrimp Sushi Bowls
Ingredients
- 2 cups brown rice (cooked)
- 1 pound shrimp (cooked, thawed, shelled and deveined)
- 2 Tablespoons mayonnaise (reduced fat )
- 2 teaspoons Sriracha (adjust to taste)
- 1 teaspoon rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 cup cucumber (diced )
- 1 cup edamame (shelled )
- 1 avocado (diced)
- 1 jalapeno (sliced)
- Furikake ( or sesame seeds, for topping)
Wasabi Sauce
- 2 Tablespoons mayonnaise (reduced fat )
- 1 Tablespoon rice vinegar
- 1 -2 Tablespoons wasabi paste (adjust to taste)
- 1 teaspoon sesame oil
Rice Seasoning
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
Instructions
- Chop the 1 pound shrimp into bite sized pieces.
- In a large bowl, whisk together 2 Tablespoons mayonnaise, 2 teaspoons Sriracha, 1 teaspoon rice vinegar, 1 teaspoon soy sauce and 1 teaspoon sesame oil. Add shrimp and toss to coat.
- Add 2 Tablespoons mayonnaise, 1 Tablespoon rice vinegar, 1 -2 Tablespoons wasabi paste, and 1 teaspoon sesame oil to a small bowl and whisk to combine.
- Combine 2 cups brown rice with 1 teaspoon soy sauce and 1 teaspoon rice vinegar and toss to combine.
To Assemble
- Divide the seasoned rice between bowls. Top with the seasoned shrimp, cucumber, edamame, avocado and jalapeno. Drizzle the wasabi sauce over top and sprinkle with furikake or sesame seeds. Enjoy!
Notes
- The shrimp must be pre-cooked to ensure it’s safe to eat.
- Swap the shrimp for another protein, like salmon, tuna, tofu, crab, or chicken.
- Instead of rice, layer the shrimp and toppings over white rice, quinoa, or cauliflower rice.
- Put as much or as little wasabi paste in the sauce as you like. A little goes a long way.
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