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.
Made this for dinner and it was a hit — tasty, fresh, and easy to follow. Thanks so much for sharing the recipe!
I’m so happy you liked the recipe!
Was sooo tired of tamatoe based recipes my husband makes EVERY night. My stomach was DYING. INSTEAD, I did this with a Taziki (excuse spelling) and it was fire! Amazing!
LOL well I’m glad this bowl hit the spot!
My wife and I love this recipe. I’ve made it a few times now. Thank you!
Thanks Rick! Glad you and your wife enjoyed the sushi bowl!
The whole family loved it! Made as is, next time I will add shredded carrot and edamame for colour and texture.
Thanks Lisa! Glad the whole family loved it!
I used bottled teriyaki sauce, also added edamame, riced cauliflower and chili crisp. Good, quick dinner!
Thanks Molly!
This was delicious and easy. I added shredded carrots to the toppings. Thank you for the yummy recipe!
Thanks Cynthia! Glad you enjoyed the sushi bowl!
Used precooked rice, frozen shrimp, added shredded carrot. Thinned the sriracha mayo with water so it would drizzle on top. Perfectly delicious and easy.
Thanks Barbara! Glad you enjoyed it!