Shrimp Sushi Bowls with Avocado & Marinated Vegetables
Make It Vegetarian

Shrimp Sushi Bowls

with Avocado & Marinated Vegetables

25 MIN
2 Servings
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Available Options

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

    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 subtly spicy and tart Japanese condiment, brings the dish together.CLICK FOR RECIPE CARD

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    • Nutrition
      PER SERVING
    • Calories
      630 Cals (est.)
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    Nutrition Label
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    fresh
    ingredients
    Shrimp Sushi Bowls with Avocado & Marinated Vegetables
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ cup Sushi Rice
    • 2 Persian Cucumbers
    • 3 oz Radishes
    • 1 Avocado
    • 1 Tbsp Yuzu Kosho
    • 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. In a bowl, combine the sliced radishes, sliced cucumbers, 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 shrimp & serve your dish
    3 Cook the shrimp & serve your dish

    Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat. Serve the cooked rice topped with the cooked shrimp, marinated vegetables (including any liquid), and seasoned avocado. Drizzle with the yuzu mayo. Garnish with the sesame seeds. Enjoy!

    Tips from Home Chefs

    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. In a bowl, combine the sliced radishes, sliced cucumbers, 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 shrimp & serve your dish
    3 Cook the shrimp & serve your dish

    Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat. Serve the cooked rice topped with the cooked shrimp, marinated vegetables (including any liquid), and seasoned avocado. Drizzle with the yuzu mayo. Garnish with the sesame seeds. Enjoy!

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