Crispy Shrimp Sushi Bowl

Crispy Shrimp Sushi Bowl

Make your own sushi bowls at home! Just 6 main ingredients plus toppings. Crunchy shrimp in spicy-sweet bang-bang 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.

Course Dinner, Lunch

Cuisine American, Asian

Diet Vegetarian

Recipe Type Avocado, Bowls, Healthy Choices, Healthy Dinner, High-Protein Meals, Meal Prep, Rice Dishes, Seafood, Served Cold, Shrimp, Spicy, Spring Dinner, Summer, Summer Dinner

Skill Level Easy

Prep Time 10

Cook Time 1

Total Time 11

Servings Servings

Calories 677kcal

Author Angela G.

Equipment

cast iron skillet

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

½ cup bang bang sauce

Toppings

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

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, add bang bang sauce then cooked shrimp; 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.
You can use store-bought "boom boom" sauce instead of making your own bang bang sauce to save time.

Nutrition