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CuisineAsianJapaneseHigh-FiberHigh-ProteinUnder 45 MinutesPescatarianOne-Pot or PanStove TopWeeknightDinnerHealthyGluten-FreeDairy-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
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
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 1137
  • Fat 73g
  • Carbs 93g
  • Fiber 13g
  • Sugar 19g
  • Protein 38g

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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