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!
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.
Notes
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.
See the blog post for more helpful tips, storage, and recipe FAQs.