Shrimp Sushi Bowls

I think i’m moving into my bowl era. Is there anything better than digging into a custom bowl that you created with all the things you love and nothing else? Check out the goodness of this bowl! Simple, easy, but with so much taste, texture and satisfaction!

This is one of those recipes that you can measure with your heart - trust me! I eyeballed everything and have truly just given you a rough estimate of what I added into this delicious dish. And it turned out perfectly. If hot sauce is your thing - add more! If you love a dash of sesame oil - go for it! I can’t wait to hear how it goes for you.

I love that the saucy sauce is already made as soon as you marinade your shrimp. Another step done! And the leftovers from these Shrimp Sushi Bowls are legendary. You will have lunch for tomorrow. More steps done! Woot Woot!

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Shrimp Sushi Bowls

Ingredients:

Shrimp Marinade:

• 1/2 cup soy sauce

• 1/4 cup honey

• 1-3 tbsp sriracha hot sauce

• 3 tbsp rice vinegar

• 2 lbs peeled and de-veined shrimp (get the big ones - 21-25 per pound)

• 1 tbsp olive oil or butter

Sushi Rice:

• 2 cups rice (sushi rice would be good, but you can use what you have on hand). I used jasmine rice.

• 3 tbsp rice wine vinegar

• 1 tbsp honey

• 1 tsp kosher salt

Marinated Cucumbers:

• 1 English cucumber

• 3 tbsp rice vinegar

• 1 tbsp honey

• 1 tbsp soy sauce

• 1/2 tsp kosher salt

Other Toppings:

• Pickled ginger

• avocado

• sesame seeds

Directions:

1. Begin by making the marinade for the shrimp. In a medium bowl, add the soy sauce, rice vinegar, honey and sriracha. Whisk until combined. Add the shrimp to a large zip-top bag and cover with 1/4 of the marinade. Save the rest. It will be used as a sauce for the bowls. This can be done 30 minutes before you are ready to eat or up to 1 day in advance.

2. Prepare your rice according to the package directions. Don’t forget to rinse your rice! When you remove the rice from the heat, stir in the rice vinegar, honey and salt. Fluff and keep covered until ready to serve.

3. Make the cucumber salad by peeling the outer tough layer of the cucumber into little zebra stripes. Then cut the cucumber in half vertically. Scoop out the seeds and discard (or just eat!). Slice the cucumber into little 1/2 moon shapes and place into a bowl. Stir in the rice vinegar, soy sauce, honey and salt.

4. Finally, when it is time to eat, cook the shrimp! In a large skillet over medium high heat, melt the butter or oil. Add the shrimp in a single layer and cook until pink, then flip. Don’t over cook the shrimp. This won’t take long. 1-2 minutes per side.

5. Build your bowls with a bed of the rice, a generous amount of shrimp, the cucumber salad, some avocado and then garnish with pickled ginger, sesame seeds and any other of your favourite sushi flavours!

6. Enjoy!

   Let’s Get Cooking!

If you like the idea of a make-your-own bowl, check out these other delicious bowl options:

Beef Bulgogi Bowls

Thai Noodle Bowl with Pulled Pork

PS: Want to make this dish even easier to make? Check out my FREE Kitchen Staples Checklist that you can download. I promise that if you have these staples on hand, simple, quick and delicious meals will practically make themselves! Ummm….sign me up for that!

What did you think? Don’t forget to tag me @christies.lovestory. I love seeing your kitchen creations!