Save This vibrant Shrimp and Avocado Sushi Bowl is my answer to sushi-night cravings when I am short on time With tender shrimp creamy avocado crunchy veggies and perfectly seasoned sushi rice it satisfies all those sushi roll flavors in a fraction of the time Whether it is a weeknight dinner or a fun lunch these bowls bring freshness and color to the table with minimal fuss
The first time I threw this together my kids were mesmerized by the colors and I loved that we each could build our perfect bowl Now it is a regular comfort meal at our house especially for sushi lovers who want a low-effort night
Ingredients
- Cooked shrimp: brings lean protein along with a sweet flavor and tender bite Look for shrimp that is pink and opaque
- Sushi rice: gives authentic sticky texture Choose short-grain rice for best results
- Rice vinegar: lifts the rice with subtle tang Opt for unseasoned for more control
- Sugar: mellows the vinegar and brings balance Use regular granulated
- Sea salt: sharpens all the flavors Fine salt works best
- Avocados: add creaminess and a buttery richness Ripe and slightly soft avocados are ideal
- Cucumber: provides cool crunch Look for firm cucumbers with thin skin
- Carrots: bring natural sweetness and bright color Julienne for best texture
- Radishes: add peppery snap Slice paper-thin for prettiest bowls
- Scallions: offer a mild onion zing Choose fresh green ones for garnish
- Nori: brings that signature ocean note Toasted nori is tastiest and easiest to slice
- Pickled ginger: cleanses your palate and adds zing Go for sushi-bar pink or yellow
- Low-sodium soy sauce or tamari: gives the dressing depth and umami Tamari is essential for gluten-free eaters
- Sesame oil: adds nuttiness The toasted kind is more flavorful
- Honey or maple syrup: softens the sharpness and adds just enough sweetness
- Fresh ginger: in the dressing brings warmth and complexity Go for plump and juicy knobs
- Toasted sesame seeds: for crunch and nutty flavor Sprinkle just before serving
- Sriracha or chili mayo: adds a bold kick Drizzle on top for a spicy finish
Instructions
- Rinse and Cook Sushi Rice:
- Rinse the sushi rice in cold water three to four times until the water runs clear This removes extra starch for fluffy grains Combine rice and water in a saucepan Bring it to a boil over high heat then immediately cover and reduce to low Simmer for twelve to fifteen minutes Do not uncover Let it stand off heat for ten minutes with the lid on to finish steaming
- Season the Rice:
- While the rice cooks combine rice vinegar sugar and salt in a small bowl Stir until dissolved Gently fold the mixture into the hot rice with a paddle or spatula Use cutting and lifting motions not stirring for even seasoning Spread rice onto a baking sheet for quicker cooling Aim for room temperature so your veggies stay crisp
- Make the Soy Ginger Dressing:
- Whisk soy sauce rice vinegar sesame oil honey and grated ginger in a bowl until smooth Set aside This punchy dressing pulls all the sushi bowl flavors together
- Prep the Vegetables and Shrimp:
- Dice avocados and cucumbers into bite-sized cubes Julienne carrots slice radishes and scallions into thin rounds Stack and slice nori into fine strips Drain and pat shrimp dry Quarter pickled ginger if using Make all components easy to layer
- Assemble the Bowls:
- Spoon a generous serving of seasoned rice into each bowl Arrange shrimp avocado cucumber carrots radishes and scallions in pleasing sections on top Scatter nori strips and pickled ginger if you like This is when to add your own flair
- Dress and Garnish:
- Drizzle the tangy soy ginger dressing evenly across each bowl Sprinkle toasted sesame seeds for crunch Finish with a squiggle of sriracha or chili mayo for those who like heat Serve immediately for the best taste and texture
Save Avocado is my not-so-secret favorite part of these bowls Its silky creaminess balances the briny shrimp and crisp veggies so perfectly that I sometimes double the amount Just last summer a family picnic became extra special when we served these up by the beach with everyone customizing their own bowl
Storage Tips
Store components separately if you are making these in advance Keep rice in an airtight container at room temperature for up to six hours or refrigerate right after cooling Avocado oxidizes quickly so add it fresh when possible Shrimp and vegetables last in the fridge for two days Once assembled sushi bowls are best eaten the day they are made
Ingredient Substitutions
No shrimp or want to switch it up Try flaked cooked salmon seared tofu or even rotisserie chicken for a twist Swap in quinoa or brown rice for a huskier grain Use whatever fresh crunchy veggies you love Edamame or thinly sliced bell pepper both work well If you are out of nori a sprinkle of furikake seasoning brings a similar flavor
Serving Suggestions
These sushi bowls pair well with miso soup a light cucumber salad or even crispy seaweed snacks For a party serve the components buffet-style and let everyone make their own Customize for spice-lovers with extra chili mayo and plenty of pickled ginger
Cultural Context
Inspired by Japanese sushi traditions poke bowls and the comfort food trend these bowls bring together global flavors with home-cooked convenience Sushi rice techniques and traditional toppings like nori and ginger echo classic rolls but with a family-style spin Presentation can be as playful or as refined as you like
Save Seasonal adaptions like mango and roasted veggies keep these bowls fun and fresh all year Enjoy the bowl with loved ones and add your own creative spin every time
Kitchen Q&A
- → Can I substitute shrimp with another protein?
Yes! Cooked salmon or tofu work well and add delicious variety to the sushi bowls.
- → How do I make this gluten-free?
Simply replace soy sauce with tamari and verify all packaged ingredients are gluten-free.
- → What type of rice should I use?
Sushi rice is recommended for its sticky texture, helping ingredients hold together in each bowl.
- → Can I add extra vegetables?
Absolutely! Edamame, snap peas, or extra cucumber provide additional crunch and color.
- → How do I store leftovers?
Refrigerate bowls in airtight containers for up to 2 days; store dressing and garnishes separately.
- → Is spicy mayo necessary?
It's optional—add for a flavorful kick, or omit for a milder, simpler finish.