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- 1 pound large shrimp, peeled and deveined - 1 tablespoon sriracha - 1 tablespoon mayonnaise - 2 cups sushi rice - 2 ½ cups water - 1 avocado, sliced - 1 cucumber, julienned - 1 carrot, grated - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 1 tablespoon soy sauce - 1 tablespoon sesame seeds - 1 green onion, finely chopped - Seaweed sheets, cut into strips (optional) You can add different veggies for color and taste. Try radish slices or bell peppers. For added crunch, sprinkle some crushed nuts or seeds. If you love heat, add more sriracha or a spicy sauce of your choice. You can also use different seafood, like crab or scallops, for variety. You will need a medium saucepan for cooking rice. A non-stick skillet helps cook the shrimp evenly. Use a small bowl for mixing the spicy sauce. A large bowl is great for combining rice and vinegar. Lastly, have a knife and cutting board ready for slicing and dicing your veggies. {{ingredient_image_1}} First, rinse the sushi rice in cold water. Rinse until the water runs clear. This helps remove excess starch. Next, put the rice and water in a medium saucepan. Bring the water to a boil over high heat. Once it boils, reduce the heat to low and cover the pot. Let it simmer for 15 minutes. After 15 minutes, take it off the heat but keep it covered for 10 more minutes. This resting time makes the rice fluffy and soft. In a small bowl, mix one tablespoon of sriracha with one tablespoon of mayonnaise. This will be your spicy sauce. Set that aside. Take another bowl and toss the peeled and deveined shrimp with one tablespoon of soy sauce and a little sesame oil. Let the shrimp marinate for about 10 minutes. This makes the shrimp taste great! Now, heat a non-stick skillet over medium-high heat. Add the marinated shrimp to the skillet. Cook them for about 2-3 minutes on each side. You want the shrimp to turn pink and opaque. Once cooked, remove the shrimp from the heat. In a large bowl, combine the sushi rice with two tablespoons of rice vinegar and the remaining sesame oil. Gently fold the rice to mix without mashing it. Now, it's time to build your sushi bowls! Divide the rice into serving bowls. Top each bowl with the cooked shrimp, sliced avocado, julienned cucumber, and grated carrot. Drizzle some of the spicy mayo over everything. To finish, sprinkle sesame seeds and chopped green onion on top. If you like, add strips of seaweed for extra crunch. Enjoy your delicious and colorful spicy shrimp sushi bowls! To cook sushi rice, rinse it well. Use cold water until it runs clear. This step removes excess starch. Combine the rice with water in a saucepan. Bring it to a boil. Lower the heat, cover it, and let it simmer for 15 minutes. This helps the rice absorb water. After cooking, let it sit for 10 minutes. Cover it to keep it warm and fluffy. The right texture is key for a great sushi bowl. Marinate the shrimp to add flavor. In a bowl, mix soy sauce and sesame oil. Toss the shrimp in this mix for about 10 minutes. This short time allows the shrimp to soak up the taste. The oil gives a nice richness. The soy sauce adds a savory kick. When you cook the shrimp, they will burst with flavor. Make your sushi bowl look stunning. Start with a base of rice. Then, add the cooked shrimp on top. Place avocado slices, cucumber, and carrots next. Use different colors for a vibrant look. Drizzle the spicy mayo over everything. Sprinkle sesame seeds and green onion for extra flair. Add seaweed strips for crunch if you like. Serve with chopsticks for fun. A lime slice on the side adds a fresh touch. These tips make your bowl a feast for the eyes! Pro Tips Perfectly Cooked Shrimp: Be careful not to overcook the shrimp; they should only take about 2-3 minutes per side until they are pink and opaque. Rinse Rice Thoroughly: Rinsing the sushi rice until the water runs clear removes excess starch, resulting in a better texture. Customize Spice Level: Adjust the amount of sriracha in the spicy mayo to suit your heat preference; add more for extra kick. Fresh Ingredients Matter: Use fresh avocado and vegetables for optimal flavor and texture in your sushi bowls. {{image_2}} You can switch shrimp for other seafood. Try scallops or crab for a new taste. Salmon or tuna can also work great. Each type brings its own unique flavor to the bowl. Just remember to season them well. Sear the seafood in the same way as you did the shrimp. The cooking times may vary, so keep an eye on them. If you want a meat-free bowl, there are many options. You can use tofu or tempeh as a protein source. Marinate them like you did the shrimp. Grill or pan-fry until golden. For a fresh touch, add edamame or chickpeas. These not only add protein but also a nice texture. Don't forget to add lots of veggies for flavor and color. The sauce can change the whole dish. If you love spicy, try adding more sriracha. For a sweeter touch, mix in some sweet chili sauce. You can also try a creamy wasabi mayo for a kick. If you enjoy tangy flavors, a ponzu sauce can be a great choice. Experiment with these sauces to find your perfect balance. Each sauce can make your bowl feel new and exciting. After enjoying your spicy shrimp sushi bowls, store any leftovers in an airtight container. This helps keep flavors fresh. Place the container in the fridge. It is best to eat your leftovers within two days to enjoy their taste and texture. When you're ready to eat your leftovers, reheat the shrimp separately. Use a non-stick skillet over medium heat. Cook for about 2-3 minutes until heated through. Avoid reheating the sushi rice in the microwave, as it can become dry. Instead, add a splash of water and cover the pan. Heat until warm. The sushi rice can last up to three days in the fridge. Cooked shrimp should also be eaten within two days. Sliced avocado and julienned cucumber can brown quickly. Use them within one day for the best taste. Always check for freshness before eating leftovers. To make sushi rice sticky, rinse it before cooking. Rinse the rice under cold water until the water runs clear. This removes excess starch. Use the right water-to-rice ratio: 2 ½ cups of water for 2 cups of rice. Once cooked, mix in rice vinegar after fluffing the rice. This adds flavor and helps with stickiness. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the shrimp in cold water for about 10-15 minutes. Once thawed, peel and devein them if needed. This makes it easy to cook them just like fresh shrimp. If you don’t have sushi vinegar, you can make your own. Mix rice vinegar with a bit of sugar and salt. A common ratio is 1 tablespoon of sugar and ½ teaspoon of salt per tablespoon of vinegar. This gives a similar sweet and tangy flavor to the rice. To make the recipe gluten-free, use gluten-free soy sauce. There are many brands available that taste great. Also, check the sriracha for gluten-free ingredients. Most rice and vegetables are naturally gluten-free, so they are safe to use. Yes, you can prepare some parts in advance. You can cook the sushi rice and shrimp ahead of time. Store them in separate containers in the fridge. Assemble the bowls just before serving for the best taste and texture. This keeps the ingredients fresh and vibrant. This blog post covered sushi bowls from ingredients to storage. You learned about essential and optional items for your bowl. We discussed how to cook rice, prepare shrimp, and assemble everything nicely. I shared tips to improve flavor and presentation. You can try different seafood or vegan options, too. Remember to store leftovers right to enjoy them longer. With these details, you can now make tasty sushi bowls at home. Enjoy experimenting with your own ideas.

Spicy Shrimp Sushi Bowls

A delicious and spicy sushi bowl featuring shrimp, avocado, and fresh vegetables.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Japanese
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon sriracha
  • 1 tablespoon mayonnaise
  • 2 cups sushi rice
  • 2.5 cups water
  • 1 whole avocado, sliced
  • 1 whole cucumber, julienned
  • 1 whole carrot, grated
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame seeds
  • 1 whole green onion, finely chopped
  • optional Seaweed sheets, cut into strips

Instructions
 

  • Begin by cooking the sushi rice. Rinse the rice under cold water until the water runs clear, then combine the rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let sit for 10 minutes, covered.
  • In a small bowl, mix the sriracha and mayonnaise together to create a spicy sauce. Set aside.
  • In a different bowl, toss the shrimp with 1 tablespoon of soy sauce and a drizzle of sesame oil. Let marinate for about 10 minutes.
  • Heat a non-stick skillet over medium-high heat. Add the marinated shrimp to the skillet and cook for about 2-3 minutes per side or until the shrimp turn pink and opaque. Remove from heat.
  • In a large bowl, combine the cooked sushi rice with rice vinegar and the remaining sesame oil. Gently fold the mixture to incorporate the vinegar without mashing the rice.
  • To assemble the bowls, divide the rice among serving bowls, then top with the cooked shrimp, avocado slices, julienned cucumber, and grated carrot.
  • Drizzle some of the spicy mayo over the top and sprinkle with sesame seeds and chopped green onion.
  • Garnish with strips of seaweed if desired for added crunch.

Notes

Serve each bowl with chopsticks and a drizzle of extra sriracha for those who prefer more heat. A slice of lime on the side can add a fresh zing.
Keyword bowl, shrimp, spicy, sushi