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Mango Shrimp Sushi Bowl Recipe

Mango Shrimp Sushi Bowl Recipe

  • Author: Carole Jones
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 4 bowls
  • Category: Main Dish
  • Method: Fresh
  • Cuisine: Asian

Description

Quick and easy dinner recipe packed with all your favorite sushi flavors…with none of the hassle of trying to make sushi rolls!


Ingredients

Sushi Rice 

18 ounce box of frozen sticky white rice 

4 ½ teaspoons seasoned rice vinegar 

4 ½ teaspoons granulated sugar 

1 teaspoon kosher salt 

 

Toppings 

12 ounce bag of frozen, fully cooked medium shrimp 

1 cup frozen mango pieces 

¾ cup shredded carrots 

½ English cucumber, diced  

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 


Instructions

  1. To make the sushi rice, follow the directions on the box to heat the sticky rice. Set aside.  
  2. 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.  
  3. 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. 
  4. 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. 
  5. 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. 
  6. Prepare the carrot, cucumber, avocado, nori, and wasabi almonds. Set aside. 
  7. In a small bowl, combine all the ingredients for the soy ginger sauce and set aside. 
  8. 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. 


Nutrition

  • 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


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