Shrimp Sushi Bowls With Avocado
Shrimp sushi bowls have marinated fresh shrimp, creamy avocado, and crisp cucumber, on a bed of tangy sushi rice. These homemade sushi roll-inspired bowls are easier and quicker to make than traditional sushi, and cheaper than takeout. Plus there’s no raw fish!
Looking for more shrimp recipes? Try my shrimp poke bowls, shrimp burrito bowls, honey sriracha shrimp, or dairy free buffalo shrimp tacos.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make this sushi shrimp bowl:
- Cooked sushi rice – or any kind of white rice.
- Marinated cucumbers – Persian or English cucumber, rice vinegar, honey, and a pinch of salt.
- Shrimp marinade – raw shrimp, coconut aminos (low-sodium soy sauce or tamari also work), rice vinegar, lime juice, grated ginger, honey, sriracha, minced garlic, toasted sesame oil, and a pinch of kosher salt.
- Avocado slices
- Nori wrapper – I like using seaweed snacks since they’re already roasted and cut into squares.
- Roasted sesame seeds
- Green onions
- Homemade spicy mayo – for drizzling on top (optional).
How to Make Shrimp Sushi Bowls: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Cook the sushi rice in either an instant pot or the stovetop according to package directions. Let cool.
- Whisk the shrimp marinade ingredients in the bottom of a large bowl then mix in the peeled and deveined shrimp. Marinate the shrimp in the fridge for at least 30 minutes or up to 4 hours.
- In a medium bowl, mix the chopped cucumbers, rice vinegar, honey, and kosher salt. Set aside.
- Heat a large skillet over medium heat with olive oil or avocado oil. Add the marinated shrimp in a single layer and cook on each side for 1-2 minutes. Once cooked, cut the shrimp into bite-sized pieces.
- Assemble the sushi bowls. Start with a layer of cooked rice on the bottom followed by the marinated cucumbers, cooked shrimp, and avocado slices. Top with sesame seeds, green onions, a drizzle of spicy mayo, and soy sauce. Serve with roasted nori.
Helpful Tips
- Meal prep the sushi rice so it has time to cool and the spicy mayo.
- Don’t use pre-cooked shrimp. The marinade infuses heaps of flavor so it’s important to start with raw shrimp.
- If you only have seasoned rice vinegar – leave the salt and honey. Unlike regular rice vinegar, seasoned means it has salt and sugar added.
- If cooking your sushi rice on the stovetop, cook according to package directions, then season the rice the same way as instant pot sushi rice.
Quick Tip: If using low-sodium soy sauce or tamari instead of coconut aminos, bump up the honey to 1 tablespoon. These two options aren’t quite as sweet as coconut aminos.
Storage
Store the sushi rice, cucumbers, and avocado in a separate airtight container for 2-3 days. Assemble right before serving.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this healthy sushi bowl recipe using what you already have? Here are some ideas…
- No cucumbers? – use other crunchy fresh vegetables such as red bell peppers, carrots, or thinly sliced cabbage.
- No honey? – use maple syrup or organic cane sugar.
- No toasted sesame oil? – leave it out.
- Make it vegetarian or vegan – omit the shrimp and use tofu or edamame instead. Use vegan mayo if needed.
- Make a spicy shrimp sushi bowl – add extra sriracha to the marinade.
Frequently Asked Questions
You can find sushi rice in the international aisle at just about any grocery store. To buy it in bulk, I suggest getting it from your local Asian grocery store or online.
Yes, but you must use sushi-grade raw tuna so it’s safe to eat. Marinate the tuna for 30 minutes to 1 hour then proceed with the rest of the recipe.
More Shrimp Recipes
I hope you love these Shrimp Sushi Bowls! If you make this recipe, be sure to leave a comment & a star rating below. Thank you!
Shrimp Sushi Bowls With Avocado
Ingredients
- 1 batch instant pot sushi rice see notes below for stovetop
Marinated Cucumbers
- 4 Persian cucumbers or 1 English cucumber cut into small pieces
- 2 tablespoons rice vinegar
- 2 teaspoons honey
- pinch of kosher salt
Shrimp Marinade
- 3 tablespoons coconut aminos can also use low-sodium soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon grated ginger
- 1 tablespoon honey
- 1 tablespoon sriracha
- 2 cloves garlic minced
- 1 teaspoon toasted sesame oil
- pinch of kosher salt omit if using soy sauce or tamari
- 1 pound peeled and deveined shrimp
Bowls
- 2 small avocados cubed
- roasted seaweed snacks
- sesame seeds
- sliced green onions optional
- Japanese spicy mayo optional
- low sodium soy sauce, tamari, or coconut aminos for drizzling over the top
Instructions
- Cook the sushi rice in either an instant pot or the stovetop according to package directions. Let cool.
- Whisk the shrimp marinade ingredients in the bottom of a large bowl then mix in the peeled and deveined shrimp. Marinate the shrimp in the fridge for at least 30 minutes or up to 4 hours.
- In a medium bowl, mix the chopped cucumbers, rice vinegar, honey, and kosher salt. Set aside.
- Heat a large skillet over medium heat with olive oil or avocado oil. Add the marinated shrimp in a single layer and cook on each side for 1-2 minutes. Once cooked, cut the shrimp into bite-sized pieces.
- Assemble the sushi bowls. Start with a layer of cooked rice on the bottom followed by the marinated cucumbers, cooked shrimp, and avocado slices. Top with sesame seeds, green onions, a drizzle of spicy mayo, and soy sauce. Serve with roasted nori.
So delicious! I made the instant out sushi rice, using basmati as I had no sushi rice. Be sure to use the Japanese mayo – it really adds a nice flavor. My husband said – this is a keeper!