These Meal Prep Dynamite Shrimp Sushi Bowls offer a deconstructed take on sushi. The shrimp tastes just like the PF Chang’s appetizer!
Ingredients and substitutions
- Olive oil – use any neutral flavoured cooking oil such as sunflower or canola instead.
- Shrimp – use raw, de-shelled shrimp to make this recipe as easy as possible. I use frozen shrimp and let it defrost before cooking.
- Egg – you can use buttermilk in place of the egg.
- Flour – panko breadcrumbs would also be good.
- Cucumber and red pepper – feel free to use whatever veggies you have on hand. Red cabbage and broccoli are both good options!
- Nori (seaweed paper) – you can use seaweed salad instead. Both ingredients can be found in the international aisle or the sushi section of your local grocery store
- Green onions – feel free to use regular onion or red onion instead, or just leave this out altogether.
- Sesame seeds – black or white sesame seeds would both be good.
Dynamite shrimp sauce
- Light mayo – you can use sour cream, but the taste and texture will be slightly different.
- Sriracha hot sauce – sambal oelek also works.
- Ketchup – leave this out if you don’t have any on hand.
- Paprika – cayenne will provide a similar flavour with a bit more of a kick.
- Garlic powder – onion powder would also be good here.
- Salt – to taste.
Sushi rice
- Sushi rice – brown or plain white rice can be used, but sushi rice (also known as sticky rice) is the most authentic option.
- Butter – this will help make the rice nice and moist. Margarine or olive oil can be used instead.
- Sugar – you can leave this out if you just want to have plain rice.
- Rice vinegar – see substitution notes above.
- Salt – to taste.
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How to make a sushi bowl
- Cook the sushi rice.
- Fry the shrimp.
- Make the sauce.
- Toss the shrimp in the sauce.
- Assemble and enjoy!
What to put in a sushi bowl
A sushi bowl is very much like deconstructed sushi. It has all the components of your favorite sushi served in bowl form instead of a roll. Here are some ideas of what you can add to your shrimp sushi bowl:
- Edamame
- Sesame seeds
- Carrots
- Mushrooms
- Avocado
- Spicy mayo
- Pickled ginger
Frequently Asked Questions
“Poke” is a Hawaiian term, meaning “to cut or slice”. It refers to the pieces of marinated raw fish in the popular Hawaiian salad. Typically, a poke bowl has yellowfin tuna or ahi as the primary protein, with a soy sauce-based dressing. Sushi bowls are similar to poke, but the seafood isn’t always raw. If you want to make poke bowls, try my recipes for Tuna Steak Poke Bowls or Creamy Sriracha Shrimp Poke Bowls.
If you've ever eaten at Applebee's or PF Chang's, you may already know what this delicious Japanese shrimp appetizer is. For those who haven't tried it before, you’re in for a treat! Dynamite shrimp is battered and crispy fried shrimp with a spicy Sriracha mayo coating. As an appetizer, it’s delicious, but in a shrimp sushi bowl, it’s even better!
Whether or not you eat these shrimp meal prep bowls hot or cold is all a matter of preference. You can reheat the shrimp in the microwave and add it to the rest of your bowl ingredients, or just eat it cold.
The dynamite shrimp sauce for this sushi bowl meal prep recipe is made of light mayo, sriracha hot sauce, ketchup, paprika, garlic powder and salt.
Storing and reheating
For easier meal prep and reheating, I suggest storing the shrimp separately. Bento boxes are great for this very purpose! Store everything for this sushi bowl meal prep recipe in the fridge for up to 3 days. When you’re ready to enjoy your shrimp bowl, reheat the shrimp in the microwave or in a pan on the stovetop then assemble your bowls fresh with the rest of your ingredients.
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Meal Prep Tools
- Grab some glass meal prep bowls if you plan on turning this recipe into your weekly lunches.
- You can order sushi rice online.
- You can order nori online too.
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Meal Prep Dynamite Shrimp Sushi Bowl
Ingredients
- 1 tbsp olive oil
- 1 lb shrimp
- 1 egg
- 1/2 cup flour
- 1/2 cucumber, diced
- 1/2 red pepper, julienned
- 1/2 sheet nori (seaweed paper), for garnish
- 2 green onions, sliced for garnish
- Sesame seeds for garnish
Dynamite shrimp sauce
- 1/2 cup light mayo
- 2 tsp Sriracha hot sauce
- 2 tsp sweet chili sauce
- 1 pinch salt
Sushi Rice
- 1 cup sushi rice
- 1 1/2 cups water
- 1 tsp butter
- 2 tbsp sugar
- 2 tbsp rice vinegar
- 1/2 tsp salt
Instructions
- Cook sushi rice, water and butter in a rice cooker (can be made up to 24 hours in advance and kept in the fridge). Once rice is cooked, stir in sugar, rice vinegar and salt and set aside.
- Preheat olive oil in a large frying pan over med-high heat.
- Add egg and flour to two small bowls. Toss shrimp in egg, then in flour in batches and add to frying pan, cooking for 1-2 minutes each side until crispy and shrimp are fully cooked. Transfer to a paper towel-lined plate and let cool 2-3 minutes.
- Meanwhile, mix together ingredients for Dynamite shrimp sauce in a large bowl. Add shrimp and toss to coat.
- Add rice, shrimp, veggies and garnishes to meal prep bowls and store in the fridge up to 5 days. Serve and enjoy!
Video
Notes
Nutrition
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Comments & Reviews
tonie says
i did a few swaps- i just boiled my shrimp. i used brown jasmine rice. made bowl topped with the sauce added avocado. awesome and little ponzu sauce. delish!!!!!
Taylor Stinson says
I’m so happy you enjoyed!
katie says
Hi! I’ve had this issue before, and I can’t remember what you told me to do to fix it! Sorry!! I can’t seem to find the print icon on the recipes on your site right now. Are you having issues again? Thanks so much 🙂
Taylor Stinson says
It’s temporarily disabled Katie, sorry about that! I’m in the middle of getting it fixed – in the meantime you should be able to copy/paste into a blank word Doc and print from there!
Taylor Stinson says
Ok it is back up now – you may need to refresh your browser cache. Thanks for your patience 🙂
katie wilson says
Awesome! Thanks so much. can’t wait to make these 😊