These Shrimp Sushi Bowls with Spicy Mayo are a tasty, healthy lunch idea with the flavours of delicious sushi takeout!
Ingredients and substitutes
- Sweet potato – Yukon golden potato, parsnips, and butternut squash can also work as great substitutes.
- Olive oil – any neutral oil can work. Avocado and canola are both great options.
- Pre-cooked shrimp – you can also substitute some seared ahi tuna or raw salmon (or pretty much any other kind of seafood you'd like). For a vegetarian sushi bowl, you can use edamame too.
- Rainbow chard – any leafy green, like kale, spinach or bok choy, will work just as well.
- Cucumber – zucchini or bamboo shoots can work great if cucumber is not available.
- Avocado – if you aren't an avocado fan, a boiled and chopped sweet potato will offer a similar texture.
- Nori sheets – you can also use pre-cut dried seaweed in place of cutting nori sheets.
- Wasabi paste – ginger and horseradish will offer a similar kick as wasabi.
- Sticky rice – glutinous white rice is a great, and rather common, substitute for sticky rice. You could also use white rice, or even cauliflower rice. This will be looser than sticky rice, but will provide a similar taste to your bowl once combined with the sugar and vinegar.
- Rice wine vinegar – using white wine vinegar is a great and similar substitute.
- Sugar – though white sugar is highly recommended, you can also use a natural sweetener, like Stevia or Sucralose.
- Spicy mayo – you can use store bought or can make it fresh by combining mayo and some Sriracha or any other hot sauce. Vegan mayo will also work, if desired.
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How to make sushi rice
You first want to rinse your rice under running water to remove any access starch. This step will prevent your rice from becoming stuck together and gummy-like. Once rinsed, boil and simmer your rice for approximately 12 minutes. If your rice packaging does come with cooking instructions, you can certainly follow their steps. Once your rice is boiled and tender, you can drain it, then rinse it once more under running water. Gently add your sugar and rice vinegar, mix it together gently with a fork, and your sticky rice is ready to be served!
If a rice cooker is accessible to you, you can definitely take advantage of it. The sticky rice will cook for about 13-15 minutes and can then be mixed, fluffed, and served.
In an airtight container, sealed with a lid, this bowl can be stored for roughly 4-5 days in the refrigerator. Since this recipe does not require any reheating, you can store this bowl prepped as the finished product! This is also what makes these bowls so great for meal prepping and is such a super easy option for a take-to-work lunch.
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Are you going to give these Shrimp Sushi Bowls with Spicy Mayo a try? If you do be sure to tag me on Instagram and Twitter – I’d love to see what kind of a concoction you come up with!
Meal prep tools for this recipe
- Grab some glass meal prep bowls for the leftovers
Shrimp Sushi Bowls with Spicy Mayo
- 1 sweet potato sliced about 1/2 inch thick
- 1 tbsp Olive oil
- 1 lb Pre-cooked shrimp
- 2 cups Rainbow chard chopped
- 1/2 cucumber chopped
- 1 avocado thinly sliced
- 1 sheet nori divided
- Wasabi paste
- Soy sauce
- 1/2 cup store-bought sticky rice I use the PC kind
- 1 1/2 cups water
- 2 tsp granulated sugar
- 2 tsp rice wine vinegar
- Sesame seeds for garnish
- 1/3 cup light mayo
- 1 tbsp sriracha hot sauce
- Preheat oven to 450 degrees. Wash and slice sweet potato into 1/2-inch thick coin-like pieces. Brush each side with a bit of olive oil, season with salt & pepper, then place directly on oven racks to cook once preheated. Cook for about 4-5 min each side.
- Meanwhile, cook sticky rice, then prepare the rest of the sushi bowl by placing shrimp, chard, cucumber, avocado and nori in bowl.
- Once bowl is assembled, drizzle spicy mayo overtop using a ziploc bag with a hole cut out at one of the corners (or use the spicy mayo as a dipping sauce).
For sticky rice:
- Rinse rice well under running water until liquid runs clear. Add rice and water to a pot on the stove, bringing to a boil then simmering for about 12 minutes. Drain any excess water and rinse rice under cold water to make it ready to eat right away.
- Add sugar and rice vinegar, then mix gently using a fork, being careful not to mash rice.
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Comments & Reviews
Erin @ Platings and Pairings says
These look SO delicious and healthy (not to mention beautiful)! Pinned so that I can give them a try ASAP!
Taylor Stinson says
Thanks Erin!! I was surprised at how the rice turned out!
Justine @ JustineCelina.com says
This is speaking to my soul (or grumbling, sushi-loving stomach!). Pinning now to make later. Gorgeous, colourful photos to, Taylor!
Taylor Stinson says
Hahahaha thank you Justine, that means so much to me!! I was originally inspired by a vegan sushi bowl at one of my favourite Toronto restaurants and thought the shrimp would really put it over the top. Hope you satisfy your sushi craving soon 😉