Shrimp Sushi Bowls are a fast and easy way to enjoy sushi at home! Made with homemade sushi rice and topped with a spicy sushi bowl sauce that gives you that restaurant-style sushi fix—without the price tag.
These homemade sushi bowls take everything you love about a really good shrimp sushi roll — but make it cheaper, easier, and totally weeknight-friendly.
No pricey restaurant bills, no fussing with rolling and slicing—just simple steps: cook some sushi rice, layer on crispy shrimp, add your favorite sushi bowl toppings, and finish with a drizzle of creamy spicy mayonnaise. It’s a fun, build-your-own dinner that everyone at home (especially the kids) will love!
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Shrimp Sushi Bowl Toppings
Start with a base of sticky seasoned sushi rice and crispy breaded shrimp— a simpler and healthier twist on classic tempura shrimp. From there, layer on toppings that balance flavor, color, and texture:
- Creamy avocado is a must—its buttery texture pairs beautifully with the seasoned sushi rice and contrasts the crispy shrimp.
- Cool, crunchy cucumber adds freshness and a mild bite.
- Diced carrots not only offer crunch and color but also a subtle sweetness to balance the heat from the spicy mayo drizzle.
- Toasted sesame seeds and crushed nori bring nutty, savory notes and a touch of umami.
Finish with a generous drizzle of spicy mayonnaise—it ties everything together with creaminess, a hint of sweetness, and just the right kick to elevate your Japanese rice bowl.
Sushi Bowl Sauce
Sushi bowl sauce is a creamy, spicy condiment—just like the kind you’d find inside your favorite seafood sushi rolls—but made for drizzling generously over rice bowls. It brings everything together, adding a perfect balance of creaminess, heat, and a hint of sweetness to tie all the toppings into one delicious bite.
For this Japanese-style shrimp bowl, I go with a classic spicy mayo, made by mixing mayonnaise (Japanese Kewpie if you have it), sriracha for heat, and a touch of sugar to mellow out the spice and round out the flavor.
Shrimp Sushi Bowls
Ingredients
Sushi Rice
- 2 cups short grain Japanese rice
- 2 cups water
- ¼ cup rice vinegar
- 2 tablespoons white sugar
- 1 teaspoon salt
Sauce
- ½ cup mayonnaise
- ¼ cup Sriracha sauce less if desired
- 2 teaspoons sugar
Additional Ingredients
- One batch of crispy Shrimp (click to linked recipe)
- 2 tablespoons black sesame seeds toasted
- ½ English cucumber sliced
- ¾ cup roughly chopped matchstick carrots
- 1 nori sheet sliced or chopped into pieces (add more if you like)
- 1 large avocado diced
Instructions
Make sushi rice
- Place rice in a fine mesh strainer, rinse under running water for 2 minutes or until water runs clear. Let drain well.
- Add rice and water into the stainless steel insert and place in the instant pot. Close and lock lid, making sure that valve is in sealing position.
- Pressure cook at high pressure for 3 minutes, then natural release for 10 minutes. Turn Venting Knob to Venting position to release the remaining pressure. Open the lid.
- While the rice is cooking, prepare the sushi vinegar. Combine rice vinegar, sugar, and salt in a medium glass bowl. Microwave the mixture for about 30 seconds until it's hot, but be careful not to let it boil. Stir until the sugar is completely dissolved, then set it aside.
- Transfer rice to a seperate glass bowl and drizzle the sushi vinegar evenly on top. Using a wooden spoon or a rubber spatula, gently fold the rice, using a cutting, lifting, and folding motion to incorporate it evenly.
- Let cool slightly before proceeding.
Sauce
- Stir together mayonnaise, sriracha sauce and sugar together in a small bowl, until sugar is dissolved.
Assemble
- To assemble, divide cooked rice among 5 bowls (four if you are hungry), Top with shrimp, chopped avocado, sliced cucumber, carrot sticks, toasted sesame seeds and chopped nori.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
How to Assemble Sushi Bowls with Shrimp
- Start with a base of seasoned sushi rice—short-grain rice cooked and mixed with rice vinegar, sugar, and salt. Let it cool slightly, then spoon it into your bowl.
- Next, add your crispy shrimp, spacing them out evenly for the perfect bite every time.
- Pile on the toppings. Layer in chopped cucumbers, shredded carrots, creamy avocado, edamame, pickled ginger, toasted black sesame seeds, and crumbled nori (seaweed). For that sushi bowl look, arrange them in neat sections around the bowl.
- Finally, drizzle with spicy mayo (or your favorite sushi bowl sauce). It’s the finishing touch that ties everything together with creamy, spicy flavor.
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How to make ahead?
You can prep several components of your rice bowls in advance to make mealtime quick and stress-free:
- Sushi Rice: Cook and season the rice up to 2 days ahead. Store in an airtight container in the fridge. For longer storage, freeze in freezer bags for up to 2 months. Thaw overnight in the fridge and gently reheat with a splash of water before serving.
- Shrimp: For best results, cook the breaded shrimp just before serving to keep it crispy. If needed, you can make it ahead and reheat in a 375°F air fryer for a few minutes. While they’ll still be tasty, they won’t be quite as crisp as freshly fried.
- Spicy Mayo Sauce: Mix the spicy mayo up to 2 days in advance and refrigerate in a covered container. Let it sit at room temperature for 10–15 minutes before drizzling.
- Toppings: Slice and prep veggies like carrots a day ahead. Store in separate airtight containers in the fridge to keep them fresh and crisp. It is best to cut the cucumber and avoacdo just before eating.
- Sesame Seeds: Toast in advance and keep in a tightly sealed container at room temperature. They’ll stay fresh for weeks.
Recipe tips
- Nori - Nori or seaweed sheets are available as small packs or full size sheets.
- Don't like shrimp? Use canned tuna, cooked salmon, fresh or imitation crab instead.
- Customize the sushi bowls with anything your heart desires.
More easy rice bowl recipes
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