This gorgeous shrimp sushi bowl recipe is done in a few minutes and packed with flavor! The soy ginger sauce coats every bite with a delicious finishing touch, along with those crunchy almonds. This fabulous recipe comes straight from my cookbook, The 30-Minute Cooking From Frozen Cookbook.
Our whole family is obsessed with sushi. Yes, even my kiddos love it, but they do prefer having cooked fish instead of raw in theirs so I will often use pre-cooked shrimp for them. And while I do love rolling my own sushi, on a busy weeknight when there just isn’t time, we will make this sushi bowl recipe instead.
If you are looking to play around with the ingredients in this bowl, scroll down to find a formula you can follow to make your own best version of sushi bowls that will win every time.
Do I have to use frozen sticky rice?
This recipe uses sticky rice you can find in the freezer section of your grocery store, which is then seasoned to be proper sushi rice, for speed and convenience. If you would rather make your own, absolutely go for it!
If you want to make your own, but don’t have a good recipe, you can check out my amazing sushi rice recipe here. Perfectly seasoned with a hint of sweetness for the perfect sushi bowl every time.
What substitutions can I make to this sushi bowl recipe?
Honestly, you should use this as a formula instead of a recipe. Make this version fit a version that you would like. Keep the sushi rice as the base and the soy ginger sauce on top, but play around with other ingredients you love.
To be sure it is well balanced, be sure your substitutions include all of the following categories to the perfect bite:
- Protein (raw or cooked) – crab, shrimp, tuna, salmon, or tofu
- Creamy – avocado, cream cheese, peanut butter, mayo
- Veggies – cucumber, carrots, sweet potato, mushrooms, peppers
- Salty – nori chips / flakes, salted nuts
- Sweet – mango, peach, papaya
- Crunchy – toasted panko, sesame seeds, almonds, peanuts
- Spicy – wasabi nuts, wasabi paste, sriracha
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Quick and easy dinner recipe packed with all your favorite sushi flavors…with none of the hassle of trying to make sushi rolls!
box of frozen sticky white rice
4 ½ teaspoons seasoned rice vinegar
4 ½ teaspoons granulated sugar
1 teaspoon kosher salt
12 ounce bag of frozen, fully cooked medium shrimp
1 cup frozen mango pieces
¾ cup shredded carrots
½ English cucumber, diced
1 avocado, peeled and diced
1 sheet of nori, crumbled
½ cup wasabi almonds, chopped
¼ cup sriracha mayo
Soy Ginger Sauce
2 cubes frozen crushed ginger
2 cubes frozen crushed garlic
½ cup soy sauce
¼ cup seasoned rice vinegar
2 teaspoons granulated sugar
1 teaspoon toasted sesame oil
- To make the sushi rice, follow the directions on the box to heat the sticky rice. Set aside.
- In a large microwave safe bowl, combine the vinegar, sugar, and salt. Microwave on high for 45 seconds. Stir and then add the hot rice into the mixture. Use a rubber spatula to toss the rice into the seasoning mixture.
- Place the bowl into the freezer to cool down to room temperature. Stir the rice every 5 minutes to help the rice to cool quicker before assembling the finished sushi bowls.
- While the rice is cooking, place the frozen shrimp into a strainer and run cool water over it for 5 minutes to allow it to thaw. Move the shrimp around a few times to assist in the thawing process. Once shrimp are thawed, remove the tails and chop into bite sized pieces. Set aside.
- Place the frozen mango pieces in a small microwave safe bowl and microwave on high in 20 second increments until it is thawed, but not hot. Chop into smaller pieces and set aside.
- Prepare the carrot, cucumber, avocado, nori, and wasabi almonds. Set aside.
- In a small bowl, combine all the ingredients for the soy ginger sauce and set aside.
- To prepare the finished bowls, evenly divide the rice into four bowls and top with the shrimp, mango, carrots, cucumber, and avocado. Drizzle 3-4 teaspoons of the soy ginger sauce over the top, then sprinkle on the crumbled nori pieces and chopped wasabi almonds. Finish it off with a drizzle of sriracha mayo, around 1 Tb per bowl, dependent on how spicy you like your sushi bowls.
- Serving Size: 1 bowl
- Calories: 529
- Sugar: 23 g
- Sodium: 4,013 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 73 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 0 mg
Keywords: asian dinner recipes, healthy dinner recipes