Teriyaki Shrimp Sushi Bowl
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!
- 1 cup cooked white rice
- 1/2 cup cooked quinoa
- 1 teaspoon olive oil
- 1/2 lb. cooked shrimp thawed
- 3 garlic cloves minced
- 1/4 cup teriyaki sauce see below
- 1 tablespoon sesame seeds
- 3/4 cup cucumber sliced
- 1 avocado sliced
for the teriyaki sauce:
- 1/4 cup soy sauce
- 2 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1/2 teaspoon fresh ginger grated
- 1 tablespoon cornstarch
for the spicy mayo:
- 2 tablespoon mayonnaise
- 1 teaspoon sriracha or more to taste
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!
*Calories are per serving and are an estimation
*Want to make this even quicker? Prep the rice/quinoa the day before, and use store-bought teriyaki sauce.
*If you don't want to use quinoa, you can omit it and use 1 1/2 cups of rice instead.
Calories: 584kcal | Carbohydrates: 46g | Protein: 34g | Fat: 30g | Saturated Fat: 4g | Cholesterol: 292mg | Sodium: 2666mg | Potassium: 854mg | Fiber: 9g | Sugar: 3g | Vitamin A: 183IU | Vitamin C: 19mg | Calcium: 257mg | Iron: 5mg