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.
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.
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.
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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 706Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 252mgSodium: 3126mgCarbohydrates: 87gFiber: 7gSugar: 21gProtein: 37g
Shrimp Sushi Bowl
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…..
Thanks again for spending a few minutes of your busy day with me today.
Please know that I welcome each and every comment that comes my way. If you want to make sure you don’t miss future content, pop your email in the beige box up on the right or click here. I usually send out 2-3 emails a week, so I won’t inundate your inbox…believe me, I’m sensitive to an overflowing email inbox!
By subscribing to Nourish and Nestle, we will only use your email address to send you emails (no more than 2-3 per week) that will keep you up to date with the latest news and content on the site. In addition, you will have access to my growing library of knit & crochet patterns, as well as other printables. This library will continue to grow, so check back often.
(Just a reminder…when you do subscribe, you will receive a confirmation email that has a link you need to click on to be fully subscribed. If you don’t see this email, please check your spam/junk mail folder)
And please know that you can unsubscribe at any time by emailing me or clicking on the “unsubscribe” link at the bottom of all of our emails.
You can access all the products I refer to in all of my posts on my Nourish and Nestle Amazon Page. You can access it here.
So, if you’d like to get in on the ‘subscriber benefit’ action, simply subscribe to Nourish and Nestle here or using the form on the right sidebar. It’s towards the top a bit. I have sent all my subscribers the link to the Subscriber Benefits Library. If you missed it or misplaced it, drop me a line.
Until next time…