Get your sushi “fix” with an easy shrimp sushi bowl topped with a creamy sriracha dressing.
Much like Shrimp Eggroll in a Bowl, this recipe is a deconstructed version of a restaurant favorite. It combines all the ingredients you would normally find in a sushi roll but there’s no rolling involved. You get all the flavor without all the work!
I mean absolutely no disrespect to the talented sushi chefs that I visit so often by creating this recipe. I am a novice playing in an area where I have no business. I know.
But, for anyone who must carefully control ingredients (i.e. egg-free, soy-free, gluten-free) or who needs an easy, affordable way to enjoy sushi at home, this recipe is for you.
I’ve taken quite a few liberties in making this shrimp rice bowl. You won’t need to visit a specialty grocery store, but it does have:
- “Sticky” rice – For this version, cooked brown rice is tossed with seasoned rice vinegar and chia seeds resulting in a “sticky” rice once it has been refrigerated.
- For a more authentic experience, use short-grained rice (often labeled sushi rice.) It’s widely available in many grocery stores.
- You’ll find seasoned and unseasoned rice vinegar in the store. The seasoned one contains a little sugar. If you’re trying to keep the carbs down use the unseasoned type.
- Chia seeds are optional and can be easily replaced with sesame seeds or left off entirely if that’s not something you keep stocked in your pantry.
- Check out How to make Sushi Rice from Favorite Family Recipes for more tips on making the authentic sticky rice that can be used in making rolls.
- Shrimp – Make easy skillet shrimp in under 10 minutes. We chop it into smaller bite sized pieces, but it can remain whole.
- Diced cucumber, carrot and avocado round out the “filling” in this dish.
At this point you have a very pleasant, mellow-tasting, rice bowl.
It needs zing, which is why it’s topped with a spicy mayo-based dressing.
Creamy Sriracha Dressing
Sriracha may have been the “it” thing years ago…but, I’m still on my first bottle! A little goes a long way, as is the case with this spicy sriracha dressing.
It’s a mixture of mayonnaise, sriracha, seasoned rice vinegar and honey. Drizzle a little over the top and you just might feel an immediate jolt to your metabolism!
Optional Toppings and Variations
Want to take your shrimp sushi bowl up a notch? Then serve it with some of these additional toppings:
- Pickled ginger
- Sesame seeds
- Roasted Chickpeas
- Cauliflower rice
- Green onion
- Soy sauce
Sushi bowls are PERFECT for parties! Place all the ingredients out and let each person assembly their own bowl. Whether you’re eating low-carb, gluten-free or vegan, there are options for everyone! Be sure to provide chopsticks!
Meal Prep and Storage
ALL of the ingredients for shrimp sushi bowls, including the dressing, can be made or chopped ahead of time making it ideal for make ahead meal prep.
Store everything in the refrigerator. Use separate containers for each ingredient OR mix your favorite ingredients together for a ready to eat meal. Enjoy the next few days!
…until my next visit to my favorite sushi restaurant. 🙂
Did you make this recipe? Please leave a rating and tag @DinnerMom or #DinnerMom on social media. We LOVE to see and share your creations!
Shrimp Sushi Bowl with Creamy Sriracha Dressing
- 2 cups cooked brown rice 1 cup dry; or sushi rice
- 2 Tablespoons seasoned rice vinegar divided
- 1 Tablespoon chia seeds (or sesame seeds)
- ½ pound skillet shrimp cooked and chopped
- 1 cup carrot diced
- 1 cup cucumber diced
- 1 cup avocado diced
- 3 Tablespoons mayonnaise any type
- 1 teaspoon sriracha use ½ teaspoon for a less spicy version
- 1 teaspoon honey
- 1 Tablespoon seasoned rice vinegar
- Mix cooked rice, seasoned rice vinegar and chia seeds together in a medium sized bowl. Place rice in the refrigerator until cool or ready to serve.
- Whisk together dressing ingredients until thoroughly combined.
- When ready to serve, stir shrimp, carrot and cucumber into the rice.
- Top with avocado.
- Drizzle creamy sriracha dressing over the top.
- Enjoy cold!
- We used a bag of parboiled rice that takes cooks in about 10 minutes on the stovetop.