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Shrimp Sushi Bowl

Yields1 ServingPrep Time10 minsCook Time5 minsTotal Time15 mins

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.

 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.