Save to Pinterest A vibrant, deconstructed sushi bowl featuring succulent shrimp, creamy avocado, crisp vegetables, and seasoned sushi rice—all drizzled with a tangy soy dressing.
I first made these shrimp and avocado sushi bowls on a warm spring evening, craving sushi but short on prep time. They instantly became a family favorite, especially for casual weeknight meals.
Ingredients
- Cooked Shrimp: 400 g (14 oz), peeled and deveined
- Sushi Rice: 250 g (1 1/4 cups)
- Water: 360 ml (1 1/2 cups)
- Rice Vinegar: 2 tbsp for rice and 2 tbsp for dressing
- Sugar: 1 tbsp
- Salt: 1/2 tsp
- Avocados: 2 medium, diced
- Cucumber: 1 medium, diced
- Carrots: 2 medium, julienned
- Radishes: 4, thinly sliced
- Scallions: 2, thinly sliced
- Nori: 1 sheet, cut into thin strips
- Pickled Ginger: 2 tbsp, optional
- Low-Sodium Soy Sauce: 3 tbsp (or tamari for gluten-free)
- Sesame Oil: 1 tbsp
- Honey or Maple Syrup: 1 tsp
- Freshly Grated Ginger: 1 tsp
- Toasted Sesame Seeds: 1 tbsp
- Sriracha or Chili Mayo: 1 tbsp, optional
Instructions
- Cook the Sushi Rice:
- Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a saucepan, bring to a boil, then cover and simmer over low heat for 12–15 minutes, or until water is absorbed. Let stand, covered, for 10 minutes.
- Season the Rice:
- In a small bowl, mix rice vinegar, sugar, and salt. Gently fold into the cooked rice. Allow rice to cool to room temperature.
- Make the Dressing:
- Prepare the dressing by whisking together soy sauce, rice vinegar, sesame oil, honey, and grated ginger in a small bowl.
- Prepare the Bowls:
- Arrange the rice in four bowls. Top each with shrimp, avocado, cucumber, carrots, radishes, and scallions.
- Finish and Serve:
- Drizzle with dressing and sprinkle with toasted sesame seeds and nori strips. Add pickled ginger and a drizzle of sriracha or chili mayo if desired. Serve immediately and enjoy!
Save to Pinterest This bowl is always a hit at our family table, especially on weekends when we gather for casual meals. My kids love customizing their toppings and watching the bright colors come together.
Required Tools
You'll need a saucepan with lid, mixing bowls, a sharp knife, cutting board, and a rice paddle or large spoon.
Allergen Information
Contains shellfish (shrimp) and soy (soy sauce). Sesame seeds may cause allergic reactions in sensitive individuals. For gluten-free, substitute soy sauce with tamari.
Nutritional Information (per serving)
Calories: 410, Total Fat: 11 g, Carbohydrates: 56 g, Protein: 22 g
Save to Pinterest Enjoy these sushi bowls freshly made for best texture and flavor. They make a nourishing weeknight dinner everyone can personalize.
Common Recipe Questions
- → How do I keep avocado fresh in these bowls?
Dice avocado right before serving and drizzle with soy dressing to limit browning and preserve creaminess.
- → Can rice be made ahead of time?
Yes, prepare the rice and season it in advance. Let it cool to room temperature before assembling the bowls.
- → What seafood alternatives work well?
Cooked salmon or tofu can replace shrimp for varied flavor and texture. Use your favorite protein.
- → Is this dish gluten-free?
Switch soy sauce for tamari to create a gluten-free option. Always verify your ingredients to ensure safety.
- → What can I use for extra crunch?
Adding edamame or sliced snap peas will boost crunchiness and add color to your sushi bowl.
- → How can I adjust spice levels?
Modify sriracha or chili mayo amounts when garnishing to achieve your preferred heat intensity.