Shrimp Sushi Bowl

Do you ever have that moment of dread where you are craving sushi terribly, but don’t have the time or cash to shell out to get it?

I’ve been there. Far too often. In fact, this recipe came about after one of these situations. A sushi order for me is usually in the $40 range,since I get 2 rolls and some sashimi or sushi nigiri usually. If I put out that much cash every time I craved sushi, I’d be bankrupt and starving.

My husband isn’t a fan of sushi as much. Which is fine, I guess…

Luckily, this sushi bowl hits the spot. You can make it with any fish of your choosing, add edamame, use eel sauce on top, add some tempura. This recipe is your playground. It’s a short, relatively pictureless recipe for that very reason.

When you have a hankering for sushi, this might miss the real thing by a step or two, but it will definitely calm the craving until you can get you some real sushi.

AuthorKaylaCategory
Rating

Sushi bowls are what happens when your local grocery store does not have nori. You can call this a poke bowl if you want, it's all the same to me!

For this one, I used my favorites - shrimp and avocado, but it is INCREDIBLY customizable.

Yields1 Serving
Prep Time10 minsCook Time5 minsTotal Time15 mins

 5 peeled and deveined shrimp
 1 half of an avocado
 4 oz cucumber
 2 snack sheets of seaweedby this, I mean the prepackaged seaweed snacks, but if you have nori sheets, just use that
 4 oz matchstick carrots
 1 green onion, sliced
 4 fl oz white or sushi rice, cooked
 soy sauce (optional)
 wasabi (optional)
 sesame seeds (optional)

1

Cook your rice. I just put mine in the instant pot.

2

If you bought raw shrimp, go ahead and boil them while the rice is cooking, as they will need to cool. I like to boil mine for about 5 minutes to get them pink and bouncy, but still snappy.

3

Chop up all the other ingredients. Pile in the rice first, and the the rest of your shrimp and vegetables. Top with soy sauce, sesame seeds, or wasabi if you like! Super easy.

Ingredients

 5 peeled and deveined shrimp
 1 half of an avocado
 4 oz cucumber
 2 snack sheets of seaweedby this, I mean the prepackaged seaweed snacks, but if you have nori sheets, just use that
 4 oz matchstick carrots
 1 green onion, sliced
 4 fl oz white or sushi rice, cooked
 soy sauce (optional)
 wasabi (optional)
 sesame seeds (optional)

Directions

1

Cook your rice. I just put mine in the instant pot.

2

If you bought raw shrimp, go ahead and boil them while the rice is cooking, as they will need to cool. I like to boil mine for about 5 minutes to get them pink and bouncy, but still snappy.

3

Chop up all the other ingredients. Pile in the rice first, and the the rest of your shrimp and vegetables. Top with soy sauce, sesame seeds, or wasabi if you like! Super easy.

Shrimp Sushi Bowl

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