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    Home » Recipes » Dinner » Shrimp Avocado Sushi Bowl

    Modified: Apr 18, 2024 · Published: Jan 26, 2021 by Angela G. · This post may contain affiliate links.

    Shrimp Avocado Sushi Bowl

    434 shares
    Jump to Recipe

    Make your own sushi bowls at home! Just 6 main ingredients plus toppings. Crunchy shrimp in spicy-sweet yum-yum sauce is combined with sushi rice, creamy avocado, crisp cucumber, and salted edamame. Tempura flakes add crunch! Top with soy sauce and wasabi for the full sushi experience.

    Crunchy Shrimp and Avocado Sushi Bowl
    Spicy Shrimp and Avocado Sushi Bowl
    Crispy Shrimp Sushi Bowl
    Shrimp Sushi Rice Bowl
    Crunchy Shrimp and Avocado Sushi Bowl
    Spicy Shrimp and Avocado Sushi Bowl
    Crispy Shrimp Sushi Bowl
    Shrimp Sushi Rice Bowl

    These homemade shrimp avocado sushi bowls are perfect for when you're craving sushi but don't want to leave home or pay a small fortune.

    ★ Why You'll Love this Recipe ★

    This yummy shrimp bowl is a simple recipe requires just 6 main ingredients plus toppings — soy sauce, wasabi, sesame seeds and tempura flakes for crunch!

    Crispy Shrimp Sushi Bowl

    You can use cooked shrimp to save a ton of time, or step it up fry your shrimp with a light better to add a crispy texture.

    These bowls are chock full of healthy vegetables and fresh flavors and you will save so much money making these at home. Truly, they are easy to pull off.

    ★ Ingredients You'll Need ★

    Here's a look at what you'll need to assemble these sushi bowls. There are just 6 main ingredients plus some optional extras. Super simple!

    Shrimp Avocado Sushi Bowl Ingredients

    Main Ingredients

    • Shrimp. You can thaw and use frozen cooked shrimp to save time and calories. Or fry raw shrimp with a corn starch coating for added crunch. Your choice depending on how much effort you want to put it! Either way, you will toss the shrimp in sauce for nice flavor.
    • Sauce. The sauce from the shrimp is simple to make using a combo of yum-yum sauce and sweet chili sauce. Just stir together to create a creamy and subtly spicy sauce.
    • Cucumbers. English or regular cucumbers will work. Slice lengthwise for nice texture. You can peel them or leave the skin on, your choice.
    • Avocado. Fresh diced avocado adds creaminess. Season with a spinkle of salt if you'd like.
    • Edamame. Shelled and salted as much as you'd like. You can use canned edamame or frozen.
    • Rice. Start with cooked sushi rice then you'll season it with rice wine vinegar, sugar and salt. You can use white wine vinegar in place of rice wine vinegar if needed however, rice wine will give you more of that classic sushi rice flavor.

    Optional Toppings

    There are a few little extras I recommend to really take these sushi bowls to the next level.

    • Soy sauce. If you love to dip your sushi in soy sauce, then you're going to want to drizzle some over this sushi bowl.
    • Wasabi. Just a dollop on the side works or you can stir it into the soy sauce before you drizzle is over the bowl.
    • Tempura flakes. You can make your own by lightly pan-frying panko crumbs in a small amount of oil. To save time though, you can buy tempura flakes ready to go. Here's another little hack, can't find them or don't want to order them online? Try using crispy rice cereal instead!
    • Black sesame seeds. These add a pop of color, nutty flavor and a little crunch. Feel free to use white sesame seeds if you prefer.

    ★ How to Make this Recipe ★

    These homemade sushi bowls come together in a few steps.

    Here's a look at what you'll need to do:

    How to Make a Shrimp Sushi Rice Bowl
    • Slice the avocado, cucumbers and prepare edamame.
    • Coat shrimp in seasoned corn starch and fry.
    • Toss crispy cooked shrimp in sauce.
    • Cook rice and add seasonings.
    • Layer rice, veggies and shrimp in a bowl.
    • Add toppings.

    ★ Tips & FAQs ★

    Secret is in the sauce.

    Just like sushi, you should, at a minimum, enjoy this sushi bowl with soy sauce and wasabi. I like to mix the two together and then pour evenly over top.

    If you want to take the flavor up another notch from there, try this quick and easy sweet and spicy sushi sauce. To make it, all you need to do is mix one part Asian sweet chili sauce with one part Yum Yum sauce. The result is a creamy, sweet and spicy sauce that goes great with this sushi bowl. Make as much or as little as you'd like to dress up your bowl just keep the ratio of sauces 1 to 1.

    Make and take to work for lunch.

    These shrimp sushi bowls bowl can made ahead and stored in a Mason jar or your preferred type of to-go container for easy transportation. No heating is needed. Just wait to add soy sauce and wasabi when you're ready to eat.

    I like to make these in the wide-mouth pint size mason jars and I buy the reusable plastic lids to fit.

    Where can I find wasabi paste?

    Many specialty grocery stores and even some mainstream stores like Walmart carry wasabi paste. It's great because it typically comes in a tube so you can squeeze as much as you need and then seal it up, saving the rest for later.

    If you're having trouble finding wasabi paste, you can get it from Amazon.

    If you get a lot of sushi take out like we do, then you can even start stock piling the leftover wasabi packets to use for your homemade sushi. 🙂

    Chopsticks or spoon — your choice!

    I like the experience of eating sushi with chopsticks but since this sushi is in bowl form, it can be a little tricky. The sticky rice does help. But if you prefer, go ahead and dig in with a spoon. I won't judge.

    Love the challenge and adventure of using chopsticks? Shop reusable chopsticks on Amazon

    Kid-friendly!

    This dish is pretty kid friendly believe it or not! Most kids like the ingredients separately — shrimp, rice, cucumbers, etc. but some kiddos might like it right in the bowl all together, maybe just minus the wasabi unless you have very adventurous kids. This makes for a nice, semi-gourmet meal for the parents without having to make something totally different for the kids. Quick and easy too!

    ★ More Recipes You'll Love ★

    Want more healthy and easy recipe ideas?

    Browse all my healthy-choice recipes and Pin your favorites for later.

    Love seafood?

    Browse all my seafood recipes

    This easy Shrimp Avocado Sushi Bowl recipe was featured on South Your Mouth!

    Crunchy Shrimp and Avocado Sushi Bowl

    Spicy Shrimp and Avocado Sushi Bowl

    Author: Angela G.
    Make your own sushi bowls at home! Just 6 main ingredients plus toppings. Crunchy shrimp in spicy-sweet yum-yum sauce is combined with sushi rice, creamy avocado, crisp cucumber, and salted edamame. Tempura flakes add crunch! Top with soy sauce and wasabi for the full sushi experience.
    5 from 1 review
    Reviews
    Course: Dinner, Lunch
    Cuisine: American, Asian
    Skill Level: Easy
    Prep Time: 10 minutes minutes
    Cook Time: 1 minute minute
    Total Time: 11 minutes minutes
    Servings: 2 Servings
    Yield: 2 bowls

    Ingredients 

    Sushi Rice

    • 2 cups cooked sushi rice prepare according to package
    • ½ cup seasoned rice vinegar
    • 1 tablespoon sugar
    • 1 teaspoon sea salt

    Main Ingredients

    • 8 oz raw shrimp tails off and deveined
    • ¼ cup cornstarch seasoned w/ salt and pepper
    • vegetable oil for frying
    • 1 cucumber peeled and sliced
    • ½ cup edamame shelled and salted
    • 1 avocado peeled and sliced

    Sauce

    • 1 part sweet chili sauce
    • 1 part Yum Yum sauce

    Toppings

    • 2 tablespoon tempura flakes
    • 2 teaspoon black sesame seeds
    • 1 teaspoon wasabi paste
    • ½ cup low sodium soy sauce
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    Instructions

    • Make sushi rice. Cook rice according to package then stir in seasonings: seasoned rice vinegar, sugar and salt.
      Split rice between two serving bowls.
    • Prepare veggies and edamame. Peel and cut cucumber into quarters. Cut off the ends. Cut each quarter into half cylinders. Cut each half cylinder into 6-8 long and thin pieces. Divide cucumber slices and put half in each bowl.
      Peel and seed avocado. Dice into small chunks, divide and put half into each bowl.
      Cook and shell edamame if using frozen edamame. Lightly salt if not already salted.
      Add veggies to each serving bowl.
    • Fry shrimp. Heat ½" of oil in a large frying pan.
      While oil is heating up, add cornstarch to a large bowl. Season cornstarch generously with salt and pepper. Make sure shrimp is thawed if using frozen and pat dry to remove any liquid. Then add shrimp to the bowl and toss to coat with cornstarch.
      Fry shrimp until crisp and golden – about 2-3 minutes on each side. Move cooked shrimp to a plate lined with a paper towel to soak up excess oil.
    • Coat shrimp in sauce. In a large bowl, mix together sweet chili sauce and yum yum sauce. Add cooked shrimp then toss to coat.
      Add shrimp to each serving bowl.
    • Add toppings. Sprinkle rice with black sesame seeds.
      Sprinkle tempura flakes over shrimp.
      Drizzle with soy sauce with wasabi paste mixed in or serve separately.

    Video

    Notes

    • Black or white pepper can be used.
    • You can use wine wine vinegar in place of seasoned rice vinegar if  that's what you have, just add a touch more sugar as needed.
    • If using frozen cooked shrimp, defrost by placing in a strainer and running under room temperature water until completely defrosted. Pat dry then toss in sauce and add to bowls.

    Nutrition Facts

    Calories: 677kcal | Carbohydrates: 91g | Protein: 33g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 4173mg | Potassium: 1258mg | Fiber: 13g | Sugar: 10g | Vitamin A: 463IU | Vitamin C: 18mg | Calcium: 169mg | Iron: 4mg
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