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Shrimp poke bowl in the air with 2 other sushi bowls in the background
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Shrimp Poke Bowls (Shrimp Sushi Bowls)

Tangy sushi rice, fresh cut veggies, and slightly spicy sriracha mayo with a little drizzle of salty soy sauce and a pinch of sweet sushi ginger. These wonderful flavors combine to make delicious Shrimp Poke Bowls. All the makings of a great meal that takes almost no time at all. Plus, these sushi bowls are completely customizable and store well for lunches or dinners throughout the week.
Course Main Course
Cuisine American, Japanese
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Cost $20

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:

  • 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

  1. Toasting the sesame seeds for the rice helps build extra flavor. Once they’re beautifully golden brown, they become much nuttier and more flavorful.
  2. Follow this recipe to make sushi rice right in your instant pot
  3. 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.
  4. 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!
  5. 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.