Crispy Shrimp Sushi Bowl Delight

This shrimp sushi bowl satisfies intense sushi cravings without any complicated rolling techniques. Perfectly balanced with crispy shrimp, fresh vegetables, and a zippy spicy mayo, this deconstructed sushi experience delivers all the flavors of your favorite roll in an approachable, customizable bowl.

I first created this recipe when I was craving sushi but didn't have the patience for rolling. My family now requests these bowls weekly they've become our go to solution for busy nights when we want something that feels special without the fuss.

Ingredients

• Sushi rice: the foundation of the bowl providing that signature sticky texture and subtle sweetness
• Crispy cooked shrimp: delivers that wonderful textural contrast and protein
• Carrots: add a sweet crunch and beautiful color to the bowl
• Cucumber: provides refreshing coolness that balances the spicy mayo
• Avocado: contributes creamy richness look for ones with slight give when pressed
• Edamame: brings protein and a bright pop of green color
• Nori sheets: give that authentic ocean flavor essential for a true sushi experience
• Black sesame seeds: add nutty flavor and visual appeal toast them to enhance flavor
• Kewpie mayonnaise: creamier than regular mayo with more umami richness
• Sriracha: balances the richness with spicy complexity
• Sugar: helps round out the spicy mayo sauce and balance the heat

Step-by-Step Instructions

Prepare Components:

Cook sushi rice according to package directions until sticky and shiny. While the rice cools slightly, prepare your toppings by slicing cucumber into thin half moons, dicing avocado into bite sized chunks, and ensuring shrimp is cooked until crispy and slightly golden on the edges.

Assemble the Bowls:

Start with a generous base of room temperature sushi rice approximately one cup per serving. Arrange each topping in separate sections around the bowl creating a visually appealing color palette. Leave the center slightly empty for the sauce drizzle.

Create Spicy Mayo:

In a small bowl, combine the Kewpie mayonnaise with sriracha and sugar, whisking until completely smooth and the sugar has fully dissolved. Taste and adjust heat level according to your preference. The sauce should have a beautiful coral pink color.

Final Touches:

Drizzle the spicy mayo generously over each bowl using a squeeze bottle for precision if available. Sprinkle the black sesame seeds across the entire bowl, focusing on the rice. Finish by scattering the chopped nori over everything for that quintessential sushi flavor in every bite.

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The nori is truly my secret ingredient here. I store mine in the freezer to maintain maximum freshness and always add it at the very last minute so it maintains its crisp texture rather than becoming chewy from the moisture in the other ingredients.

Storage Guidelines

These bowls are best assembled fresh, but you can prep all components separately and store in the refrigerator for up to 2 days. Keep rice in an airtight container at room temperature if using same day, or refrigerate and microwave briefly with a damp paper towel over top to restore stickiness. Store the spicy mayo in a small container or squeeze bottle where it will keep for up to 5 days in the refrigerator. Always add avocado just before serving to prevent browning.

Ingredient Swaps

This recipe welcomes creative substitutions based on what you have available. Try brown sushi rice for added nutrition, swap shrimp for salmon or tuna if desired, or create a vegetarian version with extra edamame and crispy tofu. For those avoiding spice, replace the sriracha in the mayo with a tablespoon of soy sauce and honey for a sweet umami drizzle instead. Pickled ginger makes an excellent additional topping if you enjoy that traditional sushi accompaniment.

Serving Suggestions

Serve these sushi bowls with small dishes of soy sauce, wasabi, and pickled ginger on the side for an authentic sushi restaurant experience at home. For a complete meal, pair with miso soup and a simple seaweed salad. These bowls are beautiful served in shallow, wide bowls that showcase all the colorful components, and eating them with chopsticks enhances the experience.

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Frequently Asked Questions

→ What type of shrimp should I use?

Use pre-cooked crispy shrimp for convenience or fry your own using flour, eggs, and panko breadcrumbs for a crunchy texture.

→ Can I make the sushi rice in an Instant Pot?

Yes, an Instant Pot is a great way to prepare glossy, sticky sushi rice quickly and effortlessly.

→ How do I customize the toppings?

Feel free to add or substitute toppings like tempura veggies, radishes, or pickled ginger to suit your taste.

→ What’s the best way to make spicy mayo?

Combine kewpie mayonnaise, sriracha, and sugar. Mix well until the sugar dissolves for a creamy, spicy topping.

→ How can I prepare the edamame?

Steam the edamame or roast them in the oven for a crisp texture. Season lightly for added flavor.