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CuisineAsianJapaneseSeafoodDairySoyGlutenShellfishShellfishMealHigh-FiberHigh-ProteinUnder 1 HourUnder 45 MinutesPescatarianPan FryOne-Pot or PanStove TopWeeknightLunchDinnerHealthyDairy-FreeSeafood

Healthy Shrimp Sushi Bowl

Say hello to this Healthy Shrimp Sushi Bowl, a delectable and nutritious twist on your favorite sushi roll. Packed with succulent shrimp, crisp veggies, and fluffy rice, it's a bowl of pure yumminess that'll make your taste buds dance!

Yousef Elkady
Community Member
Total Time

40 minutes

40 min

Prep Time

20 minutes

20 min

Cook Time

20 minutes

20 min

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Healthy Shrimp Sushi Bowl
Total Time

40 minutes

40 min

Prep Time

20 minutes

20 min

Cook Time

20 minutes

20 min

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Healthy Shrimp Sushi Bowl

Ingredients

for 2 servings

  • 2 cups shrimp (200 g), deveined and peeled
  • 1 cup quinoa (185 g), washed, uncooked
  • 1 cucumber, finely diced
  • 1 large carrot, shredded
  • 2 avocados, finely chopped
  • 1 cup roasted seaweed (110 g), garnish, thinly sliced
  • ¼ cup green onion (10 g), garnish, thinly sliced
  • 3 tablespoons sesame seed, garnish
  • 4 tablespoons olive oil
  • ¼ cup rice vinegar (60 mL), plus 1/2 teaspoon
  • 2 tablespoons soy sauce, plus 1/2 teaspoon
  • ½ teaspoon sesame oil
  • ½ teaspoon garlic powder
  • ½ teaspoon old bay seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 ½ cups water (360 mL)
  • 2 tablespoons sriracha
  • 4 tablespoons mayonnaise

Nutrition Info

  • Calories 1140
  • Fat 68g
  • Carbs 103g
  • Fiber 21g
  • Sugar 20g
  • Protein 40g

Estimated values based on one serving size.

Preparation

  1. Pat your shrimp dry and season with garlic powder, Old Bay seasoning, salt and black pepper, ½ tsp soy sauce, ½ tsp sesame oil and ½ tsp rice vinegar.
  2. Add 2 Tbsp olive oil to your pot and pan fry your shrimp in the pot for 4-6 minutes, flipping halfway through. When shrimp is done cooking, remove from the pot.
  3. Once shrimp is removed, add 2 Tbsp of olive oil and toast quinoa for 2 minutes, stirring often.
  4. In a bowl, mix together ¼ cup rice vinegar, 2 Tbsp soy sauce and 1½ cups water.
  5. After quinoa is done being toasted, add the rice vinegar, soy sauce and water mixture to your toasted quinoa. Cook on medium for 10-15 minutes.
  6. Cut shrimp into bite-sized pieces.
  7. To make the sriracha mayo dressing, mix 2 Tbsp of sriracha with 4 Tbsp of mayo.
  8. To assemble, add your quinoa, cooked shrimp, cucumber, avocado and carrot in a bowl.
  9. Garnish with roasted seaweed, green onion and sesame seeds. Then, drizzle with sriracha mayo and serve.
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