Spicy Sriracha Shrimp Sushi Bowls
Fresh sushi rice bowls topped with cooked shrimp or raw fish, creamy sriracha mayo, crisp avocado, edamame, and pickled ginger. A deconstructed sushi experience with bold spice and umami flavors, perfect for weeknight dinners or meal prep. This version skips rolling for speed while keeping authentic Japanese components and a heat-forward condiment.
Ingredients
- 3 cup cooked sushi rice
- ¼ cup rice vinegar
- ½ teaspoon granulated sugar
- ½ teaspoon salt
- ½ cup mayonnaise
- ⅓ cup sriracha, plus more to taste
- 1 pound cooked shrimp or raw fish, cut into bite-sized cubes
- 2 teaspoon extra-virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ripe avocado thinly sliced
- ⅓ cup sliced pickled ginger
- 1 cup steamed edamame, removed from pods
- ¼ cup green onion, thinly sliced, green parts only
- furikake, for serving, or coarse salt, toasted sesame seeds, and shredded dried nori(optional)
- soy sauce, for serving(optional)
Instructions
- 1
Cook sushi rice using stovetop, pressure cooker, or rice cooker method.
- 2
Warm rice vinegar, dissolve sugar and salt into it.
- 3
Toss warm rice with seasoned vinegar in a bowl and cool completely.
- 4
Divide cooled rice evenly among four bowls.
- 5
Whisk mayonnaise with sriracha, taste and adjust spice level.
- 6
Toss shrimp or fish with olive oil, salt, and pepper.
- 7
Top each rice bowl with seasoned shrimp or fish.
- 8
Arrange avocado slices, pickled ginger, and edamame around the protein.
- 9
Sprinkle green onion over top.
- 10
Garnish with furikake or mixture of coarse salt, sesame seeds, and nori.
- 11
Drizzle with sriracha mayo and serve with soy sauce on the side.
Tips
Prepare rice vinegar seasoning while rice cooks to cool rice efficiently and achieve optimal texture.
Use sushi-grade fish only if eating raw; ask fishmonger for assurance and consume within one day.
Assemble bowls up to 4 hours ahead; store covered and add sriracha mayo and garnishes just before serving.
Good to Know
Cover and refrigerate up to 4 hours. Rice hardens after 8 hours; best eaten fresh or same day.
Cook rice and prepare sriracha mayo up to one day ahead. Assemble bowls up to 4 hours before serving. Add sriracha mayo and fresh garnishes just before eating.
Serve at room temperature or slightly chilled. Provide soy sauce and extra sriracha on the side for individual customization.
Common Mistakes
Add vinegar to rice while still hot to ensure proper absorption; cool before dividing into bowls to prevent mushy texture.
Use sushi rice variety, not regular white rice, for proper stickiness and structure.
Do not slice avocado more than 30 minutes ahead to prevent browning; toss gently with lemon or lime juice if prepping early.
FAQ
Can I use cooked fish instead of raw?
Yes, cooked shrimp, salmon, or canned tuna work well. Raw fish must be sushi-grade from a reputable fishmonger and used within one day of purchase.
How long can I keep assembled bowls in the fridge?
Covered bowls last up to 4 hours. Rice texture degrades after 8 hours as moisture evaporates. Store components separately and assemble fresh for best results.
Can I make this vegan?
Yes. Skip fish and shrimp, double edamame or add crispy tofu cubes. Use vegan mayo and ensure soy sauce is certified gluten-free if needed.