A tasty, deconstructed Teriyaki Shrimp Sushi Bowl made with both rice and quinoa and topped with teriyaki shrimp, cucumber and avocado and drizzled with sriracha mayo. The best part is that it comes together in just 20 minutes!
Say hello to the quickest weeknight dinner recipe: healthy sushi bowl!
Though I love all sushi, I tend to opt for the ~fancy~ sushi, like the dragon roll or the crunchy roll. They tend to have more STUFF on them, and a tad more flavor too. This sushi bowl is a riff on traditional sushi, and incredibly filling.
If you want, you could double up on the spicy mayo and reserve some for this banh mi bowl or my spicy lamb meatballs (two delicious dinner recipes!).
Ingredient notes:
I tried to include ingredients that you'd typically find in sushi, but feel free to sub your favorite veggies instead.
Rice/quinoa - I like the combination of white rice/quinoa, but feel free to omit the quinoa and just use rice
Shrimp - Buying pre-cooked, frozen shrimp will make this recipe super quick!
Teriyaki sauce - We're using the same sauce from my teriyaki pork meatballs recipe, but you're more than welcome to use store-bought teriyaki sauce (no judgement!)
Mayo - I like using avocado oil mayonnaise, but feel free to use whatever is in your refrigerator
Step-by-step instructions
Step 1: Cook the grains. You'll want to start by cooking the rice and quinoa -- feel free to do this in the same saucepan.
Step 2: Cook the shrimp/make the sauce. Add the thawed shrimp to a skillet and sauté for 2-3 minutes. Since the shrimp is already cooked, we're really just heating it up. Then, add the garlic and sauté for 1 minute.
While the shrimp is cooking, make the teriyaki sauce by whisking all of the sauce ingredients together. Then, pour the sauce into the skillet and stir until the shrimp is coated in it. Last, sprinkle the sesame seeds over the shrimp.
Step 3: Assemble. Add the rice/quinoa to two bowls, then add the shrimp on top. Add the sliced cucumber and avocado, then drizzle the spicy mayo over top.
Tips
- If you're using raw shrimp instead of pre-cooked shrimp, you'll have to cook for an additional 1-2 minutes until the shrimp is pink.
- Traditional sushi uses white rice -- there's even "sushi rice" you can buy at some grocery stores -- but you can use brown rice if that's easier.
Can this be made ahead of time?
Yep! I would wait to slice the cucumber and avocado until you're ready to serve this, but the rice, quinoa, shrimp and teriyaki sauce can all be made at least 2 days ahead of time and stored in the refrigerator.
Do I have to use pre-cooked shrimp?
You can definitely use raw shrimp -- simply peel and devein it beforehand, and cook it for 3-4 minutes instead of 2-3, or until it's turned pink.
Is this recipe gluten free?
No, but it can easily be made gluten free. To do so, use tamari instead of soy sauce and arrowroot instead of cornstarch.
Is there a way to make this vegan?
Always! Instead of shrimp, use tofu. You could try prepping it using my crispy baked tofu method, or the marinade in this tofu broccoli stir fry recipe. And of course for the mayonnaise, simply use vegan mayo.
More shrimp recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Teriyaki Shrimp Sushi Bowl
Ingredients
- 1 cup cooked white rice
- ½ cup cooked quinoa
- 1 teaspoon olive oil
- ½ lb. cooked shrimp thawed
- 3 garlic cloves minced
- ¼ cup teriyaki sauce see below
- 1 tablespoon sesame seeds
- ¾ cup cucumber sliced
- 1 avocado sliced
for the teriyaki sauce:
- ¼ cup soy sauce
- 2 tablespoon maple syrup
- 1 tablespoon rice vinegar
- ½ teaspoon fresh ginger grated
- 1 tablespoon cornstarch
for the spicy mayo:
- 2 tablespoon mayonnaise
- 1 teaspoon sriracha or more to taste
Instructions
- If you haven't already, cook the rice and quinoa then set them aside, keeping a lid on the saucepan(s) so they stay warm.
- Add oil and shrimp to a large skillet, then sauté the shrimp over medium heat for 2-3 minutes. While the shrimp is heating up, make the teriyaki sauce by whisking all of the sauce ingredients together.
- Next, add the garlic to the skillet and sauté for 1 minute. Reduce the heat to low, then pour ¼ cup of the teriyaki sauce into the pan, using a wooden spoon to stir until the shrimp is coated. Remove from the heat, then sprinkle the shrimp with sesame seeds.
- Assemble: Add the rice/quinoa mixture to a bowl, then top it with the marinated shrimp, cucumber and avocado. Drizzle the remaining teriyaki sauce over top.
- Last, whisk the mayo and sriracha together, then drizzle that over top of everything. Enjoy!
Video
Notes
Nutrition
UPDATE NOTE: This post was originally published in May 2016. It was updated with new text and photos in December 2020.
Andrew says
Loved this! The spicy mayo and teriyaki sauce go perfectly together!
Heather says
This was amazing! The homemade sauce was perfectly balanced. My husband even loved it and he's not a big fan of shrimp. I used half the sauce without the cornstarch to marinate the shrimp, cooked the shrimp, then added the cornstarch to the remaining sauce and cooked until thickened. Used edamame with the other toppings. Sooo yummy! It's a keeper!
Erin says
I'm glad everyone liked it!
Kelly Mallette says
Oh my…this is my absolute favorite dish! It was better than eating out! I wasn’t sure how my husband would like it but he loved it, too! I omitted the garlic due to GERD, and doubled the shrimp and teriyaki sauce. I did not double the cornstarch, per other reviews. I also marinated the shrimp in the sauce for a couple of hours. I cannot wait to make this again!
Erin says
This makes me SO happy -- I'm glad you enjoyed this meal, and thanks for the kind comment!
Liz says
This was amazing! I could eat it everyday. My entire family really enjoyed this recipe - even my son who is enormously picky raved about it. Definitely a keeper!
Erin says
Love when a meal is picky eater-approved. Thanks for the positive review!
Carly B says
This recipe was amazing! My only suggestion would to not put as much cornstarch in. Maybe only 1/2 TBSP instead? I will totally be making this again!
Liz says
I think the tbsp of cornstarch is too much. It thickened very quickly when cooked. I think maybe 1 tsp would be better.
Wanda Fischer says
Sooo good!!! I used uncooked shrimp and marinated them first in a Teriyaki marinade and then boiled down the extra marinade to make the sauce. Will definitely be making this again!
Emma says
I'm definitely looking forward to trying this. However, I don't like avocados at all; do you have any recommendations I could substitute it with?
Erin says
You could try shredded carrots, radishes or cooked edamame instead!
Jill says
Easy, delicious and a big hit with everyone in the family!
Erin says
So happy the whole fam enjoyed it!
Rachael says
So yummy!! This was a quick and easy dinner, the teriyaki sauce is so good! Thank you
Tanya says
Super quick and easy to make and a very delicious combo. I added pre-shelled edamame to the bowl to add a little something extra and it was like having my appetizer with my “sushi rolls”. Will definitely make this again.
Erin says
Thanks Tanya! Glad you enjoyed it.
Beverley @ Born to Sweat says
bahahah i love that you bought teriyaki sauce. it makes me feel SO MUCH BETTER about using sriracha, canned pasta sauce, and regular mayonnaise. Who has time to make MAYONNAISE. This looks delicious, pinning 4 L8R
Cathleen @ A Taste Of Madness says
Oh wow! I really need to buy some shrimp! This looks amazing
Erin says
Yessss do it. Thanks Cathleen!
Shashi @ RunninSrilankan says
Wait - using store bought terriyaki is a crime?! Well - guess am gonna be arrested for sure - at least I hope the arresting officer is a cute chap - preferably a John Stamos look alike! Ahhh I can dream!!! Speaking of dreaming - shrimp has been on my mind and this bowl here is speaking to me - I so NEED this in ma life!
Erin says
HAHA fingers crossed he looks like John Stamos.
Medha says
Sushi bowls are so delicious and so easy to throw together!
Erin says
AGREED. A bit easier than actually assembling sushi.
Jessica @ Citrus Blossom Bliss says
I bought my boyfriend this sushi making kit that has yet to be used yet. It's from Christmas! These bowls look like a much easier sushi alternative 🙂 I buy store bought teriyaki sauce all the time - I just get low sodium! These look so beautiful and my mouth is literally watering looking at your photos!!
Erin says
Note to self: buy low sodium teriyaki sauce next time. Thanks Jessica!
Georgie says
Omgosh this bowl is totally genius. I cannot wait to make it. I always forget about making shrimp at home. I love sushi - eel, tuna, salmon - it's all fair game.
Erin says
SAME. Gimme all of it. Thanks Georgie!
Dietitian Jess says
I rarely make homemade condiments too- except for dressing and it's basic ally just olive oil and vinegar so I don't think that counts!
Erin says
Hahah! It counts in my book 😉 ..considering I'm the same way.
Brie @ Lean, Clean, & Brie says
I can get on board with sushi without all the prep and assembly!! I am also too lazy to make everything homemade too and often go for store bought, sometimes (or a lot of the time) convenience just wins.
Erin says
Soooooo true! And in my opinion, there's nothing wrong with that.
Tara | Treble in the Kitchen says
Even with the store-bought sauce this looks super tasty!!!
Erin says
Ha, thanks Tara!