Spicy Shrimp Sushi Bowls

I love a hearty, delicious and fresh meal that pretty much doesn’t require cooking. Spicy Shrimp Sushi Bowls is one of those meals.

I mean, you do have to cook the brown rice. But you can also buy it pre-cooked or batch cook it at the beginning of the week and use the leftovers to make these sushi bowls. I like to use my Instant Pot to make a bunch, but it can easily be cooked on the stove. 

Everything else in these absolutely delicious bowls is no-cook!

The shrimp can be purchased frozen at the seafood market – all you have to do is thaw them and take the tails off. Then they’re marinated in soy sauce or tamari, sesame oil, Sriracha and fresh ginger (YUM). While the shrimp marinade, the vegetables are tossed in rice vinegar and pickled until the shrimp is ready.

Then you’re ready to assemble! The brown rice, marinated shrimp, pickled veggies and avocado are layered in bowls and drizzled with spicy mayo and sprinkled with sesame seeds. It’s so very delicious and SO easy to make!

Also, watch the video below on how to make brown rice in the Instant Pot AND on the stove!

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Spicy Shrimp Sushi Bowls

  • Author: Julie Andrews
  • Prep Time: 15 mins + 30 mins marinade time
  • Cook Time: 0 mins
  • Total Time: 45 mins
  • Yield: Serves 4 1x
  • Category: Dinner
  • Method: No-Cook
  • Cuisine: Asian


An easily customizable sushi bowl with brown rice, fresh veggies, marinated shrimp and a spicy sauce.


  • 1 ½ Tbsp. low sodium soy sauce or tamari
  • Zest and juice of 1 medium lime
  • 1 ½ Tbsp. Sriracha, divided
  • ½ Tbsp. sesame oil
  • 1-inch piece fresh ginger, minced
  • 1 lb. cooked shrimp, tails removed, chopped
  • ½ medium English cucumber, thinly sliced
  • 5 medium radishes, thinly sliced
  • 1 cup matchstick carrots
  • 1 Tbsp. rice wine vinegar
  • 2 cups cooked brown rice
  • 1 medium ripe avocado, sliced
  • 2 Tbsp. mayonnaise
  • 2 Tbsp. black or white sesame seeds (optional)


  1. In a medium glass bowl, whisk together soy sauce or tamari, lime zest and juice, ½ tablespoon Sriracha, sesame oil and ginger. Add chopped shrimp and toss to coat. Cover the bowl and refrigerate 30 minutes.
  2. Place cucumber, radishes and carrots in a medium glass bowl and toss with rice wine vinegar. Let vegetables pickle until the shrimp is ready.
  3. Assemble four bowls with brown rice, marinated shrimp, pickled vegetables and avocado. In a small bowl, whisk together the mayonnaise and remaining 1 tablespoon Sriracha. Drizzle sauce on the shrimp and vegetables in each bowl. Top with sesame seeds (if using).


Cooking Tips:

  • You can cook brown rice in just 15 minutes in the Instant Pot or pressure cooker! Simply combine 1 cup brown rice with 1 ¼ cups water, set to sealing and cook on manual high pressure for 15 minutes with a quick release. To cook brown rice on the stove, combine 1 cup brown rice with 2 cups water in a saucepan and cook on medium-low, covered, for 45-50 minutes or until al dente, stirring occasionally.

 Substitution Tips:

  • Try cooked lump crab instead of shrimp.
  • Add cooked shelled edamame for a higher protein bowl.

A note about food safety for raw fish/seafood:

  • Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
    • The warning must include (1) a description of the specific foods being served raw or undercooked or  (2) be tagged with an asterisk (*) or similar mark, and the same mark must be used to show the raw or undercooked ingredients on a menu or menu board.
  • This warning applies to foods such as:
    • Fish served raw or undercooked (sushi, sashimi, ceviche- includes raw fish such as shrimp, salmon, smoked salmon, tuna, smoked tuna, red snapper, sea urchin, etc)
    • Raw or undercooked molluscan shellfish (oysters, clams, mussels, scallop)
    • Raw or undercooked arthropods (lobster, crab, crayfish)
    • Raw sea snails (whelk, conch)


  • Serving Size: 1/4 of recipe
  • Calories: 378
  • Sugar: 4g
  • Sodium: 582mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 6g
  • Protein: 28g
  • Cholesterol: 224mg

Keywords: sushi, sushi bowls, rice bowls, bowls, shrimp, dinner


  1. Luke on June 12, 2019 at 12:31 pm

    So…that’s tuna in the photo, right?
    I’m definitely trying it tonight regardless, but can you substitute basically any fish in place of the shrimp?

    • Julie Andrews on June 12, 2019 at 12:35 pm

      Hi Luke – The photo features tuna, and shrimp is featured in the actual recipe – but any fish or seafood works! You just have to be careful with raw or undercooked fish – I recommend sourcing sushi-grade fish from a reputable seafood market. Please see the note regarding food safety in the recipe!

    • Tom on June 12, 2019 at 1:56 pm

      Freshwater fish should not be eaten raw, they’re much more likely to have transmissible parasites than saltwater fish.

      • Julie Andrews on June 12, 2019 at 1:59 pm

        Hi Tom! Thanks for your comment – you absolutely have to be very careful if you consume raw fish – please see the food safety disclaimer in the recipe. I used cooked shrimp in this recipe and I also enjoy it with cooked crab. If ever using raw fish, I recommend procuring sushi-grade fish from a reputable source and still understanding there are risks involved.

        • Tom on June 12, 2019 at 2:04 pm

          Hi Julie,

          I wanted to chime in specifically about freshwater fish not being safe to eat raw since the food safety disclaimer was silent on that.

          This recipe does look great, and I’d love to try it with some good tuna or swordfish. But, I’m not the only eater in my house so I think I’ll have to sub in some grilled chicken (cold) to get everyone on board. I think it’ll still be pretty great!

          • Julie Andrews on June 12, 2019 at 2:06 pm

            Thanks so much, Tom! Any protein would be delicious in this recipe. My husband isn’t a big shrimp fan, but he would definitely go for chicken. Let me know how it turns out!

  2. Jerome on June 19, 2019 at 12:28 pm

    I was planning to steam my fish for my moms birthday, after seeing this recipe it brought a twist and has better presentation compared to a foiled catch. I love your recipe Julie!

    • Julie Andrews on June 20, 2019 at 11:33 am

      That’s awesome, Jerome! Perfect timing. I’m sure it will turn out to be delicious! 🙂

  3. Laura Reyes on July 18, 2019 at 6:29 pm

    We eat poki bowls all the time, you can also substitute salad greens for the brown rice altogether and adding chopped mango adds a freshness and sweetness in case you like to add a little extra Sriracha.

    • Julie Andrews on July 20, 2019 at 12:33 pm

      That sounds perfect! I love adding mango 🙂 and greens are always a good thing. Thanks for the tip, Laura!

  4. theresa on October 3, 2019 at 11:23 am

    Hi there. I would not eat raw shrimp, even when done in the type of ceviche preparation you are doing for this recipe. There is tuna featured in the picture, not shrimp . If you do plan to use shrimp, give them a quick steam until they turn pink. once barely cooked, marinate in that wonderful marinade you have featured here. if you do eat raw sea food, be careful

    • Julie Andrews on October 3, 2019 at 11:26 am

      Hi Theresa! The recipe calls for cooked shrimp. I have used fresh ahi tuna before, which is in the picture, because I was able to find it from a reliable seafood purveyor. But, I suggest cooked shrimp, tuna or crab in the recipe because you do have to be very careful with raw seafood. Thanks!

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