Deconstructed Shrimp Sushi Bowl Your Quick Easy Sushi Night

Deconstructed Shrimp Sushi Bowl: Your Quick & Easy "Sushi Night"

Fancy a bit of sushi, but can't be bothered with the rolling? Oh my gosh, I’ve got just the thing! This shrimp sushi bowl is like a California roll exploded in the best way.

It’s quick, easy, and satisfies that sushi craving pronto.

What's the Big Deal About This Shrimp Sushi Bowl ?

So, a deconstructed sushi bowl , right? It's basically all the delicious bits of sushi without the faff of rolling.

While the exact origins of sushi bowls are hard to pin down, they have become a popular way to get your sushi fix at home.

This easy sushi bowl recipe is ready in about 40 minutes. It serves two hungry people.

Honestly, what makes this healthy sushi bowl so special is its customizability. Plus, it's packed with protein from the shrimp and healthy fats from the avocado .

Serve it any night of the week, and it's especially perfect for a fun sushi night at home.

Gather Your Sushi Arsenal: Sushi Rice and Beyond

Okay, let's talk ingredients. For the rice, you'll need: 1 cup sushi rice, 1 1/4 cups water, 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt. Got those? Perfect.

Then there's the star: 1 pound of large shrimp! We're jazzing them up with 1 tablespoon soy sauce, 1 teaspoon sesame oil, ½ teaspoon grated ginger, and 1 minced garlic clove.

You know what they say "You eat with your eyes," so make those shrimp look good!.

And the toppings? This is where you get creative. Get your hands on an avocado , a cucumber , edamame , and nori seaweed .

Shred some carrots if you are feeling fancy! A little sriracha mayo never hurts. You can use kewpie mayo for that extra Japanese flavur.

If you don't have rice vinegar a little lemon juice may do the trick in an emergency.

So, that's your shopping list. Now, let's get cooking!

Alright, let's dive into what you'll need to make this awesome shrimp sushi bowl . Honestly, it's less scary than it sounds. It is an easy sushi bowl .

Ingredients & Equipment

Main Ingredients for Your Deconstructed Sushi Bowl

Here's the lowdown on what you need for your very own deconstructed sushi bowl . This recipe is so simple, it can even pass as a weeknight dinner

• Sushi Rice: You'll need 1 cup (200g) of that sticky goodness. Make sure to rinse it properly, until the water runs clear.
• Water: Measure out 1 1/4 cups (300ml) for cooking the rice.
• Rice Vinegar: Grab 2 tablespoons (30ml) . No skimping on this one!
• Granulated Sugar: Just 1 tablespoon (15g) .
• Salt: A mere 1 teaspoon (5g) .
• Shrimp: Aim for 1 pound (450g) of large shrimp. Make sure they're peeled and deveined.
• Soy Sauce: 1 tablespoon (15ml) will do the trick.
• Sesame Oil: Just 1 teaspoon (5ml) adds a lot of flavour.
• Ginger: A little grated ginger, about 1/2 teaspoon (2.5ml)
• Garlic: 1 clove , minced.
• Avocado: 1 creamy avocado, sliced.
• Cucumber: 1 crunchy cucumber, thinly sliced.
• Carrots: 1/2 cup (50g) of shredded carrots.
• Edamame: 1/4 cup (25g) of shelled edamame.
• Scallions: A couple of scallions, thinly sliced.
• Sesame Seeds: 2 tablespoons (30ml) for that extra crunch.
• Nori Seaweed: 2-3 sheets cut into strips or crumbled on the bowl.
• Mayonnaise: 2 tablespoons (30ml) , Kewpie mayo is the real deal!
• Sriracha: 1 tablespoon (15ml) or more, adjust to taste.
• Rice Vinegar: 1 teaspoon (5ml) , we love that little kick.
• Sesame Oil: Another 1/2 teaspoon (2.5ml)

Seasoning Notes for Maximum Flavor

Okay, so this is where the magic happens, right? The flavor, the pizzazz! For our shrimp sushi bowl , we are aiming for a delightful balance of savory, sweet, and spicy.

I love to add a tiny bit of lemon juice or lime. It enhances it all.

Don't have rice vinegar? Lemon or lime juice will do. But, honestly, grab some rice vinegar! It's an essential to achieve a true sushi flavor.

Equipment Needed: Keeping it Simple

You won't need fancy gadgets for this healthy sushi bowl . This isnt that hard really! Here’s what you will need:

• Saucepan with a lid. A medium one does the trick.
• A small bowl for mixing the sauce
• Cutting board and a sharp knife (obvs).
• Mixing bowl to marinate the shrimp

That's all there is to it. A quick, simple, sushi bowl recipe !

Deconstructed Shrimp Sushi Bowl: Your Quick & Easy "Sushi Night"

Fancy sushi but can't be arsed with rolling? I get you. This Deconstructed Shrimp Sushi Bowl is your answer! Think of it like a sushi bowl recipe , but easy .

It's faster than ordering takeaway, and way healthier. Honestly, it's become my go-to weeknight dinner . Let's dive in!

It's like a California Roll, but without all the faff.

Prep Steps: Get Your Stuff Sorted

• Essential Mise en Place: First things first, rinse that sushi rice! Keep rinsing until the water runs clear. This gets rid of excess starch.

  Prep your veggies: slice the avocado and cucumber. Mince the ginger and garlic. Organisation is key, people!

• Time Saving Tips: You can cook the rice ahead of time. Same with the shrimp recipe . This easy sushi bowl can be ready in a flash.

• Safety Reminders: Nothing too scary here! Just be careful when you slice the avocado . No one wants a trip to A&E.

step-by-step: Bowl Building Time

1. Cook the Rice: Combine rice and water in a saucepan. Bring to a boil. Then, reduce the heat, cover, and simmer for 18 minutes .
2. Make Sushi Vinegar: Whisk together rice vinegar, sugar, and salt. Make sure the sugar dissolves!
3. Season Rice: Gently fold the sushi vinegar mix into the rice. This gives it that authentic sushi flavour.
4. Cook Shrimp: Combine shrimp with soy sauce, sesame oil, ginger, and garlic. Cook in a pan until pink and opaque, around 3- 5 minutes . Don't overcook them! No one likes rubbery shrimp.
5. Whip Up the Sauce: Mix mayo ( kewpie mayo is best!), sriracha , rice vinegar, and sesame oil. Adjust the sriracha mayo to your spice level.
6. Assemble: Divide the rice into bowls. Top with shrimp, avocado , cucumber, carrots, edamame , and scallions.
7. Drizzle Away: Generously drizzle that sriracha mayo goodness over everything.
8. Seaweed Magic: Sprinkle with crumbled nori seaweed .

Pro Tips: Level Up Your Bowl

• Rice Vinegar Secret: If you don't have rice vinegar, the rice just won't taste like sushi. It's a game changer. A rice vinegar substitute , like lemon juice, is not the same!

• Shrimp Sanity: Don't crowd the pan when cooking the shrimp. This steams them instead of searing. For best results, cook them in batches.

• make-ahead Win: The rice and shrimp can be cooked and stored in the fridge. Then assemble your shrimp sushi bowl when ready.

So there you have it. A ridiculously easy and tasty healthy sushi bowl . Forget stressing about perfect rolls. This is about flavour, texture, and speed.

Enjoy your sushi night , without the hassle. And don't forget the miso soup !

Recipe Notes for the Perfect Shrimp Sushi Bowl

Alright, let's dive a little deeper into making this shrimp sushi bowl shine. Think of these notes as your cheat sheet for creating a deconstructed sushi bowl that tastes like you ordered takeout, but healthier.

Serving Suggestions: Level Up Your Bowl

Okay, presentation time! I like to serve my easy sushi bowl in a wide, shallow bowl. It shows off all the colorful ingredients. Plus, you eat with your eyes first, right?

For a super authentic experience, serve alongside a warm bowl of miso soup ! It's the perfect japanese starter . Or, for something lighter, try a refreshing seaweed salad .

Honestly, some edamame on the side never hurt anyone either.

Storage Tips: Keepin' it Fresh

Got leftovers? No worries! Separate the rice from the toppings. This stops the rice from getting soggy. Store the rice in an airtight container in the fridge.

It'll keep for up to three days.

The shrimp should also be stored separately and eaten within two days. I don't recommend freezing this dish. The textures just aren't the same after thawing, you know ?

Reheat the shrimp gently in a pan or microwave, and the rice can be reheated with a splash of water to keep it moist.

Variations: Make it Your Own

Want to mix things up? Of course, you do! For a vegetarian sushi bowl , swap out the shrimp for baked tofu or pan-fried tempeh . It's delish!

Feeling fancy? Try adding some ripe mango slices for extra sweetness. This is great if you don't have any avocado on hand

And if you are trying to make it a little healthier try using brown rice sushi bowl for more fiber

Nutrition Basics: Goodness in Every Bite

This healthy sushi bowl is packed with goodness. It's full of protein from the shrimp, healthy fats from the avocado , and fiber from the veggies.

Plus, it's lower in sodium than most takeout sushi.

Compared to a typical spicy tuna bowl , this version offers a leaner protein source. Win-win! Just remember that while kewpie mayo adds flavor, it also adds calories.

So, use it in moderation.

This sushi bowl recipe is a total winner for a quick weeknight dinner . It is so flexible, and can be tweaked to suit your needs! Hope you enjoy!.

Frequently Asked Questions

What exactly is a shrimp sushi bowl, anyway? Is it just...sushi in a bowl?

Essentially, yes! A shrimp sushi bowl is like a deconstructed sushi roll. It has all the familiar flavors of sushi seasoned rice, cooked shrimp, seaweed, and a tangy sauce but served in a bowl for a quicker, easier meal. Think of it as a "California Roll Remix" - all the flavour with less fuss.

Can I make this shrimp sushi bowl ahead of time? I'm always rushing around like a headless chicken!

Absolutely! You can definitely prep components in advance. Cook the rice and shrimp, chop your veggies, and make the sauce, then store them separately in the fridge. When you're ready to eat, simply assemble your bowl. However, avocado is best when freshly cut to avoid browning.

So prep everything else and cut that just before you assemble.

I'm not a huge fan of shrimp. What else could I use in my shrimp sushi bowl?

No worries, you have options! Tofu or tempeh are great vegetarian substitutes, just marinate and pan-fry them like the shrimp. Canned tuna (mixed with a bit of sriracha mayo) is another quick and tasty alternative.

You could even use cooked salmon or crab sticks for a more traditional sushi vibe whatever floats your boat!

How long will leftover shrimp sushi bowl last in the fridge? And how do I store it?

Leftover shrimp sushi bowl is best enjoyed within 1-2 days. Store it in an airtight container in the refrigerator. Keep in mind that the rice may dry out a bit, but a splash of water mixed through before reheating can help with that.

As a rule of thumb, food safety guidelines mean that you must store cooked shellfish properly, as bacteria can thrive.

Is there a healthier version of this shrimp sushi bowl recipe I could try? I'm trying to be good!

You bet! Swap the sushi rice for brown rice or quinoa for a boost of fiber. You could also use less mayonnaise in the sauce or opt for a light mayo. Load up on extra veggies like shredded cabbage or bell peppers. These small changes can make a big difference in the nutritional profile without sacrificing flavor.

Remember, everything in moderation - even delicious shrimp sushi bowls!

My sriracha mayo is too spicy! How can I cool it down? I can't handle the heat like a professional chef!

Easy fix! Adding a dollop of plain mayonnaise or a splash of rice vinegar will help mellow out the heat. A tiny squeeze of lemon or lime juice can also balance the flavors. Start with small amounts and taste as you go until you reach your desired level of spiciness.

If all else fails, serve some plain mayonnaise on the side to tame the fire!