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Shrimp Sushi Bowl (gluten-free)

A delightful and easy Shrimp Sushi Bowl Recipe. Marinated shrimp, avocado, sushi rice and more. A gluten free shrimp dish with an Asian flair

As I’ve mentioned in the past, this family is an ‘all things Asian’ food kind of family. As a result, in any given week, our dinner menu will usually include more Asian than non-Asian dinners. And, we are equal opportunity Asian food lovers, from the traditional Chinese to Japanese, Thai, Indian and Korean.

So, while some of us are typically picky eaters, I know that when I prepare an Asian dinner, it will be happily and heartily enjoyed by all.

However, all that being said, my two pickiest eaters haven’t quite jumped on the Sushi bandwagon and I took it as a challenge to get them to open their minds, and their mouths, to this delicious food form. Thus, the genesis of my Shrimp Sushi Bowl. As an added benefit, I’m very sensitive to gluten, so I’m always on the look out for gluten free Japanese or gluten free shrimp recipes. This is perfect!

Because the Shrimp Sushi bowl is made to suit each personal taste, they are perfect for those that still cringed at the thought of seaweed in their food (not shockingly, they are the same ‘those’ who cringe with earth-grown veggies in their food as well). 

The first (and most important step) is to marinate cooked and cooled shrimp in an Asian-based marinade. Garlic, ginger, and scallops released their flavor in warm rice wine vinegar and sugar.  Once cooled, this marinade was poured over the shrimp and the combo was put in the fridge to meld for 4-6 hours.

Shrimp Sushi Bowl: this recipe is an excellent gluten free shrimp option with a Japanese flair

Then we figured out how to duplicate the sticky, ‘hold together’ sushi rice that I wanted. Luckily I found several recipes on the internet that provided instruction to make that rice. The one I went with was Alton Brown’s, which worked perfectly for us.

Next, Kate and I strolled the aisles of our local grocery store (I ❤️ my Harris Teeter) for the rest of our Shrimp Sushi Bowl fixings.  Ultimately, we came home with Gimme Organic Sea Salt Seaweed Sheets, pickled ginger, avocado, cucumber and bean sprouts.

Shrimp Sushi Bowl recipe ingredients: close up of seaweed being cut and prepped

Finally, I cut the seaweed sheets and the cucumber into strips and sliced the avocado.

‘Serving dinner’ was as easy as laying all the ingredients out and letting everyone construct their very own Shrimp Sushi Bowl. And, not surprisingly, it was a big hit!

The marinated shrimp was so very tasty and the reserved marinade added the perfect ‘dressing’ to the bowl. Not only did one of my guys try the dried seaweed and live to tell about it, but he even went so far as to say he’d eat it again! We all loved the taste and texture of the sticky ‘sushi’ rice and will look for more opportunities to use it in our Asian meals. The crisp cucumbers and sprouts, in addition to the creamy avocado, were the perfect additions to our bowls.

Shrimp Sushi Bowl Recipe: overhead view of ingredients including marinated shrimp, avocado, rice, bean sprouts, seaweed, cucumbers
A very easy dinner recipe for a healthy and light, gluten-free Shrimp Sushi Bowl that can be customized for each taste. Delicious Asian-marinated shrimp make this recipe outstanding.

Shrimp Sushi Bowl (gluten-free)

Lynn | Nourish and Nestle
Shrimp sushi bowl with marinated shrimp, avocado, dried seaweed, bean sprouts and black sesame seeds. A wonderful gluten free shrimp option with an Asian flair
5 from 2 votes
Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 3 hours
Total Time 3 hours 50 minutes
Cuisine Chinese
Servings 4
Calories 706 kcal


For the Marinated Shrimp

  • 1 pound cooked cooled and peeled shrimp
  • 1/2 cup rice wine vinegar gluten-free
  • 1/8 cup sugar
  • 1/8 cup chopped ginger
  • 5-6 cloves of garlic sliced thin
  • 1 large shallot sliced thin
  • For Sushi Rice per Alton Brown
  • See link for Alton Brown's Sushi Rice. I followed it exactly for quantities and directions.
  • 2 cups sushi or short grain rice gluten-free
  • 2 cups water plus extra for rinsing rice
  • 2 tablespoons rice wine vinegar gluten-free
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt

For Shrimp Sushi Bowl

  • Feel free to increase or decrease the quantities and add to or leave out the 'condiments' per your own taste.
  • 1/2 English cucumber sliced into matchsticks
  • Several sheets of Gimme Organic Seaweed Sheets cut into 1/2" wide strips
  • 1 avocado sliced
  • 1 cup bean sprouts
  • Black Sesame Seeds
  • 1 Recipe of Sushi Rice
  • 1 Recipe of Marinated Shrimp


For the Marinated Shrimp

  • Warm up vinegar and sugar over low heat until sugar is dissolved.
  • Remove from the heat and add ginger, garlic and shallots and let sit until cool
  • Once cool, pour over cooled shrimp and refrigerate for 4-6 hours.

For the Sushi Rice (per Alton Brown)

  • Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
  • Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
  • Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature.

For the Sushi Bowls

  • Remove the shrimp from the vinegar marinade, but reserve the marinade.
  • Put rice in each bowl. I used a small bowl lined with saran wrap to mold the rice
  • Then place each item, as desired, on your rice.
  • It's up to you on whether or keep some of the marinated shallots or ginger with your shrimp, but we find them VERY tasty.
  • Drizzle some reserved marinade over all and sprinkle with sesame seeds.


Serving: 1gCalories: 706kcalCarbohydrates: 87gProtein: 37gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 18gCholesterol: 252mgSodium: 3126mgFiber: 7gSugar: 21g
Keyword bowl, shrimp, sushi
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 Shrimp Sushi Bowl

A very easy dinner recipe for a healthy and light, gluten-free Shrimp Sushi Bowl that can be customized for each taste. Delicious Asian-marinated shrimp make this recipe outstanding.
A very easy recipe for a gluten-free Shrimp Sushi Bowl that can be customized for each taste. Delicious Asian-marinated shrimp make this recipe outstanding.

Would you add anything different to your Shrimp Sushi Bowl? I’d love to hear your ideas. Thanks for stopping by and if you are looking for tasty shrimp dishes, you’ll love this wonderful Shrimp and Grits recipe or if the Asian thing is on your radar, my family loves this excellent recipe for the Best Pad Thai, or you might want to try this real nice Chicken Satay. Enjoy…..

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  1. My daughter loves sushi so much and we have made it at home. I have made the sushi rice also so I will have to make this! My family will love it!

    1. Hey Krysten! So funny you say that, my daughter, who heads back to school next week, just asked tonight if we can make this again before she leaves. It was so yummy. Enjoy and thanks for coming by.

    1. Thanks Melinda…I’m having fun finally figuring the whole ‘photography’ thing out.
      So glad you stopped by today.
      Have a great weekend.
      Hugs, Lynn

  2. This sounds so delicious! And healthy 🙂 We are huge sushi fans – I think combining everything into a bowl sounds so much easier than making sushi – but clearly just as good! Pinned!

    1. Hi Sara, Thanks for swinging by today. I’m telling you…this is one yummy bowl. It’s on the list of the foods my daughter wants before she heads off to school next week, so we’ll be having it on Sunday.
      Wishing you a fantastic weekend.
      Hugs, Lynn

  3. Lynn, back when I was young and pre-family, I worked for a Japanese company. The best part of the job was lunch. You know this is my kind of dish. I loved seaweed, sushi and the sake certainly didn’t hurt either. You have brought back so many sweet memories with your lovely post. I will have to see if I can find some of these ingredients to make it at home. Have a great weekend my friend.

    1. Hi Mary, so glad to have brought a trip down memory lane. Do you think you’ll be able to source the ingredients? They aren’t that uncommon are they? It’s a quick, easy and tasty treat. Thanks for swinging by today.

      Hugs, Lynn

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