Shrimp Sushi Bowls with Avocado & Marinated Vegetables
Make It Vegetarian

Shrimp Sushi Bowls

with Avocado & Marinated Vegetables

25 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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Available Options

  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
  • Make it Vegetarian
    remove Shrimp. Add 2 Pasture-Raised Eggs & 6 oz Carrots
    • Make it Vegetarian

    From the Test Kitchen

    In this take on a poké bowl, we're topping sushi rice with soy-coated shrimp, avocado, and vegetables marinated in a combination of sesame oil and vinegar. A drizzle of mayo mixed with yuzu kosho, a sublty spicy and tart Japanese condiment, brings the dish together.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      660 Cals (est.)
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    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Shrimp Sushi Bowls with Avocado & Marinated Vegetables
    Title
    • 2 Pasture-Raised Eggs
    • 6 oz Carrots
    • ½ cup Sushi Rice
    • 1 Tbsp Yuzu Kosho
    • 2 Persian Cucumbers
    • 3 oz Radishes
    • 1 Avocado
    • 1 Tbsp Mirin (Salted Cooking Wine)
    • 1 Tbsp Sesame Oil
    • 1 tsp Black & White Sesame Seeds
    • 1 Tbsp Seasoned Black Vinegar
    • 2 Tbsps Mayonnaise
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Cook the rice
    1 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork; stir in the mirin.

    Prepare the ingredients & marinate the vegetables
    2 Prepare the ingredients & marinate the vegetables

    Meanwhile, wash and dry the fresh produce. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Place in a bowl; season with salt and pepper. Halve the radishes lengthwise, then thinly slice crosswise. Halve the cucumbers lengthwise, then thinly slice crosswise. Peel the carrots and grate on the large side of a box grater. In a bowl, combine the sliced radishes, sliced cucumbers, grated carrots, sesame oil, and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the mayonnaise and as much of the yuzu kosho as you'd like, depending on how spicy you'd like the dish to be.

    Cook the eggs & serve your dish
    3 Cook the eggs & serve your dish

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the cooked rice topped with the cooked eggs, marinated vegetables (including any liquid), and seasoned avocado. Drizzle with the yuzu mayo. Garnish with the sesame seeds. Enjoy!

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    Shrimp Sushi Bowls

    Cook the rice
    1 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork; stir in the mirin.

    2 Prepare the ingredients & marinate the vegetables

    Meanwhile, wash and dry the fresh produce. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Place in a bowl; season with salt and pepper. Halve the radishes lengthwise, then thinly slice crosswise. Halve the cucumbers lengthwise, then thinly slice crosswise. Peel the carrots and grate on the large side of a box grater. In a bowl, combine the sliced radishes, sliced cucumbers, grated carrots, sesame oil, and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the mayonnaise and as much of the yuzu kosho as you'd like, depending on how spicy you'd like the dish to be.

    Prepare the ingredients & marinate the vegetables
    Cook the eggs & serve your dish
    3 Cook the eggs & serve your dish

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the cooked rice topped with the cooked eggs, marinated vegetables (including any liquid), and seasoned avocado. Drizzle with the yuzu mayo. Garnish with the sesame seeds. Enjoy!

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