Save Shrimp and Avocado Sushi Bowls bring together the vibrant flavors and textures of classic sushi without the fuss of rolling. Plump shrimp, buttery avocado, and a palette of crisp veggies rest on seasoned sushi rice for a weeknight meal that tastes like a celebration yet comes together in minutes. The tangy-sweet soy dressing ties every bite together, capturing everything you crave in sushi but effortless and fun.
I first tried a version of these bowls after a sushi night at home fell apart. Now, it is one of my most-requested dinners and the easy answer whenever a sushi craving hits.
Ingredients
- Sushi rice: gives an authentic sticky base. Choose short-grain Japanese rice for the best texture and flavor
- Cooked shrimp: offer sweet brininess. Look for pre-peeled and deveined shrimp for speed or cook from raw for juiciness
- Avocado: brings buttery richness to balance the tangy dressing. Pick ripe but slightly firm avocados for easy dice
- Cucumber: adds crunch and freshness. Go for firm, thin-skinned cucumbers for milder flavor
- Carrots: supply color and sweetness. Julienne them for the best texture in every bite
- Radishes: deliver an extra pop of peppery bite and keep the bowls lively
- Scallions: lift everything with gentle onion flavor and a hint of green
- Nori sheets: echo true sushi flavors and tie the bowl together. Toasted nori gives the deepest umami
- Pickled ginger: makes every bite sing. Use high-quality ginger for tang and a touch of heat
- Low-sodium soy sauce or tamari: for gluten-free forms the base of a zippy dressing
- Rice vinegar: provides gentle zing to both rice and dressing. Look for a mild, smooth variety
- Sesame oil: brings toasty warmth to the dressing. True toasted sesame oil delivers the most flavor
- Honey or maple syrup: in the dressing rounds out the acidity with smooth sweetness
- Fresh ginger: in the dressing perks everything up. Grate it finely for the brightest flavor
- Toasted sesame seeds: add crunch and nutty depth when sprinkled on top
- Sriracha or chili mayo: gives a finishing hit of spice and is optional for those who love heat
Instructions
- Prepare the Sushi Rice:
- Rinse sushi rice thoroughly under cold running water until the water runs almost clear. This step removes excess starch to prevent gumminess. Combine rice and water in a heavy saucepan. Bring to a gentle boil over medium heat then immediately cover and lower to a bare simmer. Cook for twelve to fifteen minutes or until the water has fully absorbed and the grains are plump and glossy. Remove from heat and let the rice sit covered for ten minutes. This steam-rest time gives the grains their signature sheen
- Season the Rice:
- In a small bowl combine rice vinegar sugar and salt stirring until the sugar dissolves completely. Drizzle this dressing over the hot rice. Using a flat spoon or rice paddle lift and gently fold the mixture through while fanning the rice to cool it to room temperature. This step locks in the gloss and delicate sweet-sour balance typical of sushi rice
- Mix the Dressing:
- In a clean bowl whisk together soy sauce rice vinegar sesame oil honey and fresh ginger until well combined. Taste and adjust for saltiness or sweetness to your liking. Set aside until you are ready to serve
- Prep the Toppings:
- Dice the avocado and cucumber into neat even pieces so they nestle easily on top of the rice. Julienne the carrots and slice radishes and scallions as thin as possible for even bites. Stack the nori and cut it into fine threads using sharp kitchen shears or a knife. Arrange everything within arm’s reach for quick bowl assembly
- Assemble the Bowls:
- Scoop seasoned rice into the bottom of each serving bowl. Distribute shrimp avocado cucumber carrots radishes and scallions evenly over the rice making sure each bowl is colorful and balanced. Sprinkle with nori strips and toasted sesame seeds. Add ginger and a ribbon of sriracha or chili mayo if desired
- Add Finishing Touches and Serve:
- Drizzle the prepared soy dressing over the bowls just before serving. Serve immediately so the rice stays fluffy and the veggies crisp. Enjoy the vibrant flavors and textures with every forkful
Save Avocado is always my favorite part. The way its creaminess works against the tangy vinegar rice and punchy dressing is perfection. I still remember my niece’s delighted face when she tried this for the first time, she declared it better than takeout.
Storage Tips
Store leftovers in separate airtight containers for rice and toppings to keep flavors and textures fresh. The rice will keep nicely for two days in the fridge while vegetables and shrimp are best eaten within a day. Wait to add avocado and dressing until right before serving to keep them from browning or getting soggy.
Ingredient Substitutions
Swap shrimp for cooked salmon or tofu to make it pescatarian or vegetarian. Brown rice or quinoa also work if you do not have sushi rice but rinse well and cook to fluffy. Tamari makes this gluten-free and coconut aminos are another option for the soy-sensitive. Add sliced snap peas or shelled edamame for extra crunch and protein.
Serving Suggestions
Serve with extra pickled ginger or a side of miso soup for a full Japanese-inspired meal. For lunch boxes or parties layer the rice and toppings in mason jars for a fun and portable option. Sometimes I set out all the toppings like a build-your-own sushi bar so everyone can customize their bowl.
Cultural and Seasonal Notes
Sushi rice and toppings have deep roots in Japanese cuisine but these bowls reflect a playful deconstructed twist on tradition. In spring add fresh peas or asparagus while summer is perfect for juicy mango or sweet pepper strips. In cooler months a sprinkle of toasted pumpkin seeds or a side of quick-pickled veggies adds extra flavor and crunch.
Save Every bowl is customizable, fun and deeply satisfying. Try it for dinner and discover a playful new way to enjoy sushi flavors at home.
Cooking Guide
- → Can I substitute shrimp with another protein?
Absolutely. Cooked salmon, tofu, or even chicken offer tasty alternatives, just adjust cooking times as needed.
- → How do I make this bowl gluten-free?
Use tamari instead of soy sauce and check all ingredient labels to ensure no hidden gluten sources are present.
- → What is the best rice for these bowls?
Sushi rice is ideal due to its sticky texture, but short-grain rice works well if sushi rice isn’t available.
- → Can I prepare components ahead of time?
Rice, vegetables, and dressing can be prepped ahead. Assemble bowls just before serving for freshest texture.
- → Which garnishes complement the flavors?
Toasted sesame seeds, nori strips, pickled ginger, and a drizzle of chili mayo or sriracha add depth and spice.