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I've become slightly obsessed with this deconstructed shrimp sushi bowl lately. After spending way too much money on takeout sushi, I decided to create something similar at home that captures those same flavors without the fussy rolling technique. The result is this ridiculously satisfying bowl that combines sticky rice, tender shrimp, fresh veggies, and a creamy sriracha dressing that ties everything together perfectly.
I served this at a casual dinner with friends last month, and my buddy Tom, who usually insists on "real sushi," ended up going back for seconds and asking for the recipe. That's when I knew I had a winner on my hands.
Bowl Essentials
- Short-grain rice - Creates that sticky texture essential for sushi flavor; brown rice works surprisingly well when properly seasoned
- Rice vinegar - The tangy element that transforms plain rice into sushi rice; seasoned versions contain sugar for authentic sweetness
- Chia seeds - My unconventional addition that helps create sticky texture while adding omega-3s; totally optional but a nice nutritional boost
- Fresh shrimp - Quickly sautéed with minimal seasoning to let the natural sweetness shine through
- Cucumber - Provides essential crunch and cooling freshness that balances the spicy dressing
- Carrots - Adds color, nutrients and subtle sweetness; julienne them for the most authentic experience
- Avocado - Creates that creamy element found in many signature rolls; choose slightly firm ones for cleaner cutting
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My neighbor Jen started making these after trying mine and now prepares a double batch of rice on Sundays so her family can assemble quick bowls throughout the week. She says it's cheaper than their previous takeout habit and everyone gets exactly what they want.
Sriracha Magic
- Mayo base
- Start with good quality mayonnaise as your creamy foundation. I've tried making this with Greek yogurt, and while it works in a pinch, nothing beats the richness of real mayo here.
- Sriracha power
- Add this hot sauce gradually until you reach your heat preference. The first time I made this, I went overboard and nearly blew my husband's head off. Start conservatively—you can always add more.
- Balancing sweetness
- A touch of honey rounds out the heat perfectly. Some weeks when I'm watching sugar intake, I substitute a tiny drop of monk fruit sweetener instead.
- Vinegar punch
- A splash of seasoned rice vinegar provides authentic tang and helps thin the dressing to drizzling consistency. Unseasoned works too if you're watching carbs.
- Flavor distribution
- Mix thoroughly until completely smooth. The dressing will keep in a jar in the fridge for at least a week, though it rarely lasts that long in my house.
I discovered this recipe by accident when I was craving a spicy shrimp roll but didn't have nori sheets on hand. The first version was just rice, shrimp and sriracha mayo in a bowl. Pretty basic, but surprisingly good. Over time, I've added more components and refined the dressing. My sister insists it tastes better than our local sushi restaurant's spicy shrimp roll, though I think that's stretching it a bit.
Serving Style
Arrange your beautiful sushi bowl components in sections over the seasoned rice for maximum visual appeal. For casual family dinners, I serve everything buffet-style so everyone can build their own perfect bowl. Kids especially love this approach, and I've found they're more likely to try new ingredients when they have control over their meal. Provide chopsticks for authentic eating experience, though forks work perfectly fine too.
Tasty Variations
Transform this recipe by adding different proteins or veggies while keeping the base concept the same. Swap shrimp for imitation crab sticks, seared tuna, or even tofu for a vegetarian version. Add edamame for extra protein and color, or include seaweed strips for authentic ocean flavor. My husband loves his with extra avocado and a sprinkle of toasted sesame seeds, while I prefer adding pickled ginger and a few slices of jalapeño for extra heat.
Storage Strategy
Store all components separately in airtight containers for up to three days. The dressing will last about a week refrigerated in a sealed jar. For meal prep convenience, portion rice into individual containers and top with shrimp and veggies that won't get soggy (like carrots and edamame). Pack avocado and dressing separately to add just before eating. This approach has saved me from countless expensive lunch purchases when I'm at work.
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I've made this sushi bowl countless times now, adjusting and tweaking with each iteration. There's something deeply satisfying about creating a healthier, less expensive version of restaurant food at home. While it may not replace the experience of sitting at a sushi bar watching a master chef work their magic, it certainly satisfies those midweek sushi cravings without breaking the bank or requiring any special skills.
Frequently Asked Questions
- → Can I use a different protein instead of shrimp?
- Absolutely! This bowl works great with cooked salmon, tuna (fresh or canned), crab meat, tofu, or even chicken. Just ensure whatever protein you use is fully cooked before adding it to the bowl.
- → Is there a way to make this recipe vegan?
- Yes, you can easily make this vegan by using plant-based mayo for the dressing, substituting agave or maple syrup for honey, and replacing the shrimp with tofu, tempeh, or edamame for protein.
- → How can I meal prep this recipe?
- Prepare the rice mixture, chop the vegetables (except avocado), and make the dressing up to 3 days ahead. Store everything separately in airtight containers in the refrigerator. When ready to eat, just assemble the bowl, add freshly diced avocado, and drizzle with dressing.
- → What can I substitute for chia seeds?
- Traditional sushi bowls would use sesame seeds instead of chia seeds. You could also use hemp seeds or poppy seeds, or simply omit them altogether if you don't have any on hand.
- → Can I add other vegetables to this bowl?
- Definitely! This recipe is very flexible. Try adding thinly sliced radishes, edamame, shredded nori (seaweed), bell peppers, or even mango for sweetness. Just keep the total amount of added vegetables similar to maintain the balance of flavors.