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Shrimp Sushi Bowl

Shrimp Sushi Bowl Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups uncooked sushi rice
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • ½ tsp kosher salt
  • 1 lb large shrimp (21-25 count), peeled and deveined
  • 1 large egg, beaten
  • 1 cup panko breadcrumbs
  • Neutral oil for pan-frying
  • 1 ripe avocado, sliced
  • 1 small cucumber, thinly sliced
  • 2 tbsp mayonnaise
  • 1 tbsp sriracha
  • 1 tsp fresh lime juice
  • 2 scallions, thinly sliced
  • 1 sheet nori, cut into thin strips
  • Sesame seeds for garnish

Method
 

  1. Rinse the sushi rice, cook it, then season with rice vinegar, sugar, and salt while hot. Spread to cool slightly.
  2. Pat shrimp dry, dip in beaten egg, and press into panko to coat all sides.
  3. Shallow-fry the shrimp in hot oil over medium-high heat for 2 to 3 minutes per side until golden and opaque.
  4. Stir together mayonnaise, sriracha, and lime juice to make the spicy mayo.
  5. Divide rice among bowls, top with shrimp, avocado, cucumber, and drizzle with mayo. Garnish with scallions, nori, and sesame seeds.

Notes

The shrimp are crispiest straight from the pan. If making this ahead, keep all components separate and assemble bowls just before serving.