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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