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Shrimp Avocado Sushi Bowl

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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.

This simple and easy recipe requires just 6 main ingredients plus soy sauce, wasabi and a fun and unexpected ingredient for tempura-like crunch: Rice Krispies! Yes. The cereal!

What’s in this Shrimp Avocado Sushi Bowl?

• Cooked shrimp
• Cucumbers, sliced lengthwise
• Avocado
• Edamame – shelled and salted
• Black sesame seeds
• Sushi Rice – There’s a great rice I use for flavorful sushi rice you can make in the Instapot or a rice cooker. If you don’t have an Instapot or a rice cooker, you can make sushi rice on the stove top and just add in the flavors as suggested in the recipe after the rice is done cooking. Here’s the sushi rice recipe.

For the sushi rice you will need: uncooked sushi rice, rice wine vinegar, white wine vinegar, sugar and salt.

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Sauces for this Sushi Bowl

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.

This Shrimp Avocado Sushi bowl can be stored in a Mason jar for easy transportation so it makes a great lunch to-go. Just layer everything in a jar and the 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 to 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.

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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!

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This easy Shrimp Avocado Sushi Bowl recipe was featured on Sweet Little Blue Bird!

Shrimp Avocado Sushi Bowl

Shrimp Avocado Sushi Bowl

Shrimp Avocado Sushi Bowl

Homemade Shrimp Avocado Sushi Bowl recipe that's quick and easy to prep. Made using shrimp, sushi rice, avocado, cucumber, and edamame. Get tempura crunch by using Rice Krispies.
Author: Angela G.
5 from 1 review
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Course: Dinner, Lunch
Cuisine: American, Asian
Skill Level: Easy
Prep Time: 10 minutes
Cook Time: 1 minute
Total Time: 11 minutes
Servings: 2 Servings
Yield: 2 bowls


  • 2 cups cooked sushi rice Use this recipe for sushi rice. You will need: uncooked sushi rice, rice wine vinegar, white wine vinegar, sugar and salt.
  • 1 cup cooked shrimp
  • 1 cucumber peeled and cut
  • ½ cup cooked shelled and salted edamame
  • 1 avocado peeled and sliced
  • 2 tsp black sesame seeds
  • Wasabi and soy sauce
  • Optional: Rice Krispies for tempura-like crunch!

Optional sweet and spicy sushi sauce:

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


  • Prepare sushi rice using The Foodie Cooks recipe. Place 1 cup of rice each, into two serving bowls.
  • If using frozen cooked shrimp, defrost by placing in a strainer and running under room temperature water until completely defrosted. Add 1/2 cup shrimp to each bowl.
  • 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 slice and put half in each bowl.
  • Cook and shell edamame if using frozen edamame. Lightly salt if not already salted. Add 1/4 cup to each bowl.
  • Peel and seed avocado. Dice into small chunks, divide and put half into each bowl.
  • Sprinkle rice with black sesame seeds.
  • Right before serving, top shrimp with Rice Krispies if desire for tempura-like crunch.
  • Serve with wasabi and soy sauce. (I like to mix the two together and pour over top)
  • Optional spicy sweet sauce: Mix equal parts sweet chili sauce with Yum Yum sauce and drizzle over the whole bowl. Add as little or as much as you'd like.

Nutrition Facts

Calories: 487kcal | Carbohydrates: 50g | Protein: 28g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 1026mg | Potassium: 933mg | Fiber: 10g | Sugar: 3g | Vitamin A: 471IU | Vitamin C: 22mg | Calcium: 122mg | Iron: 2mg
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