Teriyaki Shrimp Sushi Bowl
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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
Video
Ingredients
- 1 cup cooked white rice
- 1/2 cup cooked quinoa
- 1 tsp olive oil
- 1/2 lb. cooked shrimp, thawed
- 3 garlic cloves, minced
- 1/4 cup teriyaki sauce , see below
- 1 tbsp sesame seeds
- 3/4 cup cucumber, sliced
- 1 avocado, sliced
for the teriyaki sauce:
- 1/4 cup soy sauce
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1/2 tsp fresh ginger, grated
- 1 tbsp cornstarch
for the spicy mayo:
- 2 tbsp mayonnaise
- 1 tsp 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 1/4 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!
Notes
Nutrition
UPDATE NOTE: This post was originally published in May 2016. It was updated with new text and photos in December 2020.
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.
Thanks Tanya! Glad you enjoyed it.
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
Oh wow! I really need to buy some shrimp! This looks amazing
Yessss do it. Thanks Cathleen!
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!
HAHA fingers crossed he looks like John Stamos.
Sushi bowls are so delicious and so easy to throw together!
AGREED. A bit easier than actually assembling sushi.
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!!
Note to self: buy low sodium teriyaki sauce next time. Thanks Jessica!
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.
SAME. Gimme all of it. Thanks Georgie!
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!
Hahah! It counts in my book 😉 ..considering I’m the same way.
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.
Soooooo true! And in my opinion, there’s nothing wrong with that.
Even with the store-bought sauce this looks super tasty!!!
Ha, thanks Tara!