Spicy Shrimp Sushi Bowl

Although this is still a "sushi recipe" I am, however, delving into the world of food deconstruction, as opposed to assembly. Spicy shrimp sushi bowl with avocado and carrots is what I would call an amicable "culinary divorce" if you will. My spicy shrimp sushi bowl recipe with avocados and carrots is undoubtedly much easier to make than traditional sushi. For instance, the precise fine motor skills necessary to produce the perfect and visually pleasing sushi roll are not necessary. BONUS!

A while ago I wrote a post about going to my Japanese co worker's house to experience sushi making from an expert. Sushi: The Sacred Union of Land and Sea" as my co worker called it. The history of sushi is indeed fascinating, dating back to 2,000 years ago when rice was first cultivated in Japan. An ancient cook book mentions how fish was stored in cooked rice causing the rice to ferment, thus consequently preserving the fish.

Now to make it look pretty

I started doodling at length, to come up with an artful arrangement. Thankfully no one else but the cat and I see my doodles. So, after much fiddling with the pencil, I finally came up with what I think is an appealing shrimp bowl that captures the "spirit" of sushi, but still  screams "deconstruction."

Sliced avocados artfully arranged in a bowl, spicy shrimp, matchstick carrots, and a few nori strips in between. Don't forget the thinly sliced cucumbers! All these lovely ingredients sitting atop a small mound of sushi rice. Finally, top everything with black, and white sesame seeds, and drizzle with Sriracha dressing.

Indeed, a lovely array of ingredients as well as  fabulous flavors. By the way, I used my very own chili powder blend, make sure you check it out.

AND by all means, please share this post with your sushi loving friends.

Love sushi and Asian recipes? Check out these others from Ethnic Spoon

Sushi History and Recipe - The backstory behind this ever popular dish and a recipe so you can make your own.

Bun Cha - Vietnamese pork meatballs in a tangy fish broth that's served with noodles and herbs.

Cha Gio - Vietnamese spring rolls made all vegetarian. Feel free to add ground pork if you want. 

Looking for more recipes?  
Sign up for my free recipe newsletter to get new recipes in your inbox each week!  You can also find me sharing more inspiration in Pinterest and Facebook

Spicy Shrimp Sushi Bowl

An easy to put together sushi that doesn't require rolling. Delicious! Great as a light meal, or as an appetizer.

5 from 2 votes

Print Pin Rate

Course: Main dish

Cuisine: American

Keyword: homemade, make sushi, sticky rice, sushi bowl, vegan, vegetarian

Prep Time: 15 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 20 minutes minutes

Servings: 4

Calories: 198kcal

Author: Analida Braeger

Ingredients

• ½ avocado cut into slices
• 6 shrimp
• ½ tsp chili powder
• dash salt to taste
• dash pepper to taste
• 1 carrot sliced into matchstick size
• 6 slices seedless cucumber
• ½ sheet nori cut into thin strips

Sushi Rice

• ½ cup sushi rice
• 1 cup water
• ½ tsp vegetable oil
• 2 Tbsp rice wine vinegar
• 1 tsp sugar

Spicy Dressing

• ¼ cup low fat sour cream
• 1 Tbs Sriracha
• ½ tsp sugar
• ⅛ tsp Black sesame seeds
• ⅛ tsp White sesame seeds

Instructions

• First make the sushi rice:
• Place rice in a mesh sieve and rinse until water runs clear, then place in a rice cooker with vegetable oil. Stir.
• When the rice is done, transfer to a bowl, then cover and let it stand for 5 minutes.
• In a small bowl mix together rice wine vinegar and sugar then slowly pour over the rice a little at a time while stirring with a spoon. Cover and let it sit for about 10 minutes.
• Next, cook the shrimp:
• Sprinkle shrimp with salt, pepper and chili powder, then quickly pan fry them in vegetable oil, about 1-2 minutes on each side.
• Prepare the dressing:
• In a small bowl mix together sour cream, sriracha and sugar.
• To assemble the sushi bowl: Place ½ the rice in each bowl, top with avocado slices, shrimp, carrots and cucumber. Place a few nori strips among the carrots.
• Finally, sprinkle everything with black and white sesame seeds and then drizzle with the sriracha dressing.
• * I enjoyed the other half of the avocado with the leftover sriracha dressing and some sesame seeds.

Nutrition

Calories: 198kcal | Carbohydrates: 31g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 192mg | Potassium: 448mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2910IU | Vitamin C: 10.6mg | Calcium: 69mg | Iron: 1.2mg