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!
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)
- 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.
- Place cucumber, radishes and carrots in a medium glass bowl and toss with rice wine vinegar. Let vegetables pickle until the shrimp is ready.
- 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).
- 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.
- 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