I am completely obsessed with sushi. It’s really so hard to believe that I actually didn’t even like it at one point in my life. But now, here I am publishing shrimp poke bowls (or, shrimp sushi bowls) as one of my favorite recipes. I love sushi so much that I was gifted a sushi making kit for my birthday a few years ago. Like, the obsession is so real.
From then, I learned how to roll my own, adding in my favorite seafood and veggies. But sometimes, rolling sushi can be a real pain. That's why I’ve decided to make things a little simpler by just throwing all of those yummy ingredients right into a bowl instead! You can get so creative with these shrimp poke bowls, don’t let my suggestions hold you back from experimenting. Add your favorite veggies, seafood, literally ANYTHING, and you’ll be so happy you stumbled upon this recipe.
What makes these shrimp poke bowls so good?!
These shrimp poke bowls are my absolute favorite because of the tangy sushi rice, the fresh cut veggies, and the slightly spicy sriracha mayo. With a little drizzle of salty soy sauce and a pinch of sweet sushi ginger, all these wonderful flavors combine into one delicious bite. All the makings of a great meal that takes almost no time to make. Plus, these sushi bowls are incredibly versatile and store well for lunches or dinners throughout the week.
If you don’t like spice, you can substitute the spicy mayo for your favorite sauce. This wonderfully sweet and salty super simple teriyaki sauce from Well Seasoned Studio is a great option. Toss your shrimp in the sauce or drizzle it over the entire bowl. You can also swap out the veggies, adding in whatever you have on hand. Great topping substitutions include: sauteed mushrooms, sliced carrots, pineapple or mango chunks, any color bell pepper, smoked salmon… the list could go on forever!
Ingredients
For the Rice:
- Short Grain Sushi Rice
- Rice Vinegar
- Sugar
- Salt
- Sesame Seeds
For the Shrimp:
- Shrimp
- Toasted Sesame Oil
- Garlic Powder
- Ginger Powder
- Low Sodium Soy Sauce
For the Spicy Mayo:
- Mayonnaise
- Sriracha
For Topping:
- Scallions
- Jalapeños
- Edamame
- Red Bell Pepper
- Cucumber
- Avocado
- Japanese Multi-Purpose Seasoning, optional
- Low Sodium Soy Sauce, optional
- Sushi Ginger, optional
A few notes about the ingredients:
- Toasting the sesame seeds for the rice helps build extra flavor. Once they’re beautifully golden brown, they become much nuttier and more flavorful.
- You can swap the shrimp out for any of your favorite proteins, making chicken, meat, tofu, tuna or salmon poke bowls… marinate your protein of choice just as you would the shrimp and cook it all the way through before adding on top of your rice.
- I found the Japanese Multi-Purpose Seasoning (Nori Komi Furikake) at my local Trader Joe’s. It has a wonderful umami flavor from seaweed and a rich nuttiness from sesame seeds. If you don’t have it on hand or can’t find it at the store, you can leave it off, but it definitely adds flavor to the overall bowl.
How do you make shrimp poke bowls?
For the Rice:
Cook your short grain rice according to the package instructions. While the rice is cooking, add the sesame seeds into a skillet and toast them over medium-low heat. Shake your skillet every few minutes so the sesame seeds don’t burn. Toast for 5-10 minutes until they turn golden brown. Be very careful not to burn them. When they’re done toasting, remove them from the heat.
When the rice is done, stir in the sesame seeds. In a microwave safe bowl, add vinegar, sugar, and salt. Stir to combine and microwave in 30 second intervals until the sugar and salt dissolve. It took me about 2 times in the microwave for it to combine. Pour the vinegar mixture over the rice and stir it all together.
For the Shrimp:
Peel and devein your shrimp, if they don’t come already peeled and deveined. Pat them dry and place them in a bowl. Marinate them in garlic powder, ginger powder, and soy sauce for about 10 minutes.
Heat toasted sesame oil in a skillet over medium heat, toss the shrimp in the pan, and flip them after about 5 minutes. They don’t take very long to cook. You’ll know they’re done when they curl and become pinkish-orange and opaque.
For the Spicy Mayo:
Add mayonnaise and sriracha in a bowl. Stir to combine.
For Topping:
Slice a scallion, jalapeño, red pepper, cucumber, and avocado.
Shell your edamame, if it is not shelled already.
To Assemble:
Add rice to a bowl and top it with the shrimp and vegetables. Drizzle spicy mayo over the top. If using soy sauce, add a few splashes over the rice, and if using sushi ginger, break it into pieces and sprinkle it over the top.
How is poke pronounced?
I’ve heard it as “poke,” “pokee,” and “pokay” -- so what’s the correct pronunciation? Typically pronounced many different ways all around the country, the real way is actually “pokay.” This native Hawaiian dish is really spelled as poke, but oftentimes listed as poké on menus to aid in its pronunciation.
Why are poke bowls usually so expensive?
Often, poke bowls can be rather expensive because of the quality of the raw fish they are typically topped with. In order to offer a less expensive version, I opted for shrimp instead of raw tuna or salmon. If you choose to make these with fish instead, either cook the fish or make sure you’re buying sushi-grade.
What is in a traditional poke bowl?
Traditionally, a poke bowl has a few different elements. Notably, the sushi rice and raw fish marinated in a soy-like sauce, as well as many different vegetable combinations. Vegetables like edamame, avocado, scallions, cucumbers, carrots, and radishes are all very common in these sushi-like bowls. They are also usually topped with a spicy and/or sweet sauce to finish it all off.
One more tip
- All of the ingredients in this recipe can be made into sushi rolls if you prefer it that way. Spread the sushi rice over your sushi nori (kelp seaweed in the shape of a rectangle), place all of your favorite toppings on top of the rice, and roll away. Drizzle your favorite sauce on top of the rolls or dip them into soy sauce for added flavor. I recommend rolling all the sushi the day you make the rice, since it does lose some of its stickiness after refrigeration.
Looking for more healthy recipes? Try these:
Share your cooking with me! If you make this recipe, I'd love to know! Tag @yourhomemadehealthy on Instagram or leave a comment with a rating and some feedback at the bottom of this page!
Shrimp Poke Bowls (Shrimp Sushi Bowls)
Equipment
- Skillet
- Sauce Pot
Ingredients
For the Rice:
- 3 cups short grain sushi rice
- 2 tablespoon sesame seeds
- 3 tablespoon rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
For the Shrimp:
- 1 pound shrimp
- 1 tablespoon toasted sesame oil
- ½ teaspoon garlic powder
- ¼ teaspoon ginger powder
- 1 tablespoon low sodium soy sauce
For the Spicy Mayo:
- ⅓ cup mayonnaise
- 1 ½ teaspoon sriracha
For Topping:
- 1 scallion sliced
- 2 jalapeños sliced
- 1 cup edamame shelled
- 1 red bell pepper sliced
- 1 cucumber sliced
- 1 avocado sliced
- A pinch of Japanese Multi-Purpose Seasoning optional
- Low Sodium Soy Sauce optional
- Sushi Ginger optional
Instructions
For the Rice:
- Cook your short grain rice according to the package instructions.
- While the rice is cooking, add the sesame seeds into a skillet and toast them over medium-low heat. Shake your skillet every few minutes so the sesame seeds don’t burn. Toast for 5-10 minutes until they turn golden brown. Be very careful not to burn them. When they’re done toasting, remove them from the heat.
- When the rice is done, stir in the sesame seeds.
- In a microwave safe bowl, add vinegar, sugar, and salt. Stir to combine and microwave in 30 second intervals until the sugar and salt dissolve. (It took me about 2 times in the microwave for it to combine) Pour the vinegar mixture over the rice and stir it all together.
For the Shrimp:
- Peel and devein your shrimp, if they don’t come already peeled and deveined. Pat them dry and place them in a bowl. Marinate them in garlic powder, ginger powder, and soy sauce for about 10 minutes.
- Heat toasted sesame oil in a skillet over medium heat, toss the shrimp in the pan, and flip them after about 5 minutes. They don’t take very long to cook. You’ll know they’re done when they curl and become pinkish-orange and opaque.
For the Spicy Mayo:
- Add mayonnaise and sriracha to a bowl. Stir to combine.
For Topping:
- Slice the scallion, jalapeños, red pepper, cucumber, and avocado. Shell your edamame, if it is not shelled already.
To Assemble:
- Add rice to a bowl and top it with the shrimp and vegetables. Drizzle spicy mayo over the top. If using soy sauce, add a few splashes over the rice, and if using sushi ginger, break it into pieces and sprinkle it over the top as well.
Notes
- Toasting the sesame seeds for the rice helps build extra flavor. Once they’re beautifully golden brown, they become much nuttier and more flavorful.
- Follow this recipe to make sushi rice right in your instant pot!
- You can swap the shrimp out for any of your favorite proteins, making chicken, meat, tofu, tuna or salmon poke bowls… marinate your protein of choice just as you would the shrimp and cook it all the way through before adding on top of your rice.
- If you don't like spice, omit the spicy mayo and jalapeños. If you don't like some of the other veggies. swap them out with your favorites!
- I found the Japanese Multi-Purpose Seasoning (Nori Komi Furikake) at my local Trader Joe’s. It has a wonderful umami flavor from seaweed and a rich nuttiness from sesame seeds. If you don’t have it on hand or can’t find it at the store, you can leave it off, but it definitely adds flavor to the overall bowl.
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Matt
Amazing and easy. Tastes great and is the perfect leftover.
Alana Lieberman
Couldn't agree more 🙂 Thank you!