A very easy dinner recipe for a healthy and light, gluten-free Shrimp Sushi Bowl that can be customized for each taste. Delicious Asian-marinated shrimp make this recipe outstanding.

This Shrimp Sushi Bowl is a light dinner made with fresh ingredients.

As I’ve mentioned in the past, this family is an ‘all things Asian’ food kind of family. As a result, in any given week, our dinner menu will usually include more Asian than non-Asian dinners. And, we are equal opportunity Asian food lovers, from the traditional Chinese to Japanese, Thai, Indian and Korean.

So, while some of us are typically picky eaters, I know that when I prepare an Asian dinner, it will be happily and heartily enjoyed by all.

However, all that being said, my two pickiest eaters haven’t quite jumped on the Sushi bandwagon and I took it as a challenge to get them to open their minds, and their mouths, to this delicious food form. Thus, the genesis of my Shrimp Sushi Bowl.A very easy dinner recipe for a healthy and light, gluten-free Shrimp Sushi Bowl that can be customized for each taste. Delicious Asian-marinated shrimp make this recipe outstanding.

Because the Shrimp Sushi bowl is made to suit each personal taste, they are perfect for those that still cringed at the thought of seaweed in their food (not shockingly, they are the same ‘those’ who cringe with earth grown veggies in their food as well). 

The first (and most important step) is to marinate cooked and cooled shrimp in an Asian-based marinade. Garlic, ginger, and scallops released their flavor in warm rice wine vinegar and sugar.  Once cooled, this marinade was poured over the shrimp and the combo was put in the fridge to meld for 4-6 hours.

Then we figured out how to duplicate the sticky, ‘hold together’ sushi rice that I wanted. Luckily I found several recipes on the internet that provided instruction to make that rice. The one I went with was Alton Brown’s, which worked perfectly for us.A very easy dinner recipe for a healthy and light, gluten-free Shrimp Sushi Bowl that can be customized for each taste. Delicious Asian-marinated shrimp make this recipe outstanding.

Next, Kate and I strolled the aisles of our local grocery store (I ❤️ my Harris Teeter) for the rest of our Shrimp Sushi Bowl fixings.  Ultimately, we came home with Gimme Organic Sea Salt Seaweed Sheets, pickled ginger, avocado, cucumber and bean sprouts.

Finally, I cut the seaweed sheets and the cucumber into strips and sliced the avocado.A very easy recipe for a Shrimp Sushi Bowl that can be customized for each taste. The delicious Asian-marinated shrimp make this recipe outstanding.

‘Serving dinner’ was as easy as laying all the ingredients out and letting everyone construct their very own Shrimp Sushi Bowl. And, not surprisingly, it was a big hit!

The marinated shrimp was so very tasty and the reserved marinade added the perfect ‘dressing’ to the bowl. Not only did one of my guys try the dried seaweed and live to tell about it, but he even went so far as to say he’d eat it again! We all loved the taste and texture of the sticky ‘sushi’ rice and will look for more opportunities to use it in our Asian meals. The crisp cucumbers and sprouts, in addition to the creamy avocado, were the perfect additions to our bowls.

A very easy recipe for a Shrimp Sushi Bowl that can be customized for each taste. The delicious Asian-marinated shrimp make this recipe outstanding.

A very easy dinner recipe for a healthy and light, gluten-free Shrimp Sushi Bowl that can be customized for each taste. Delicious Asian-marinated shrimp make this recipe outstanding.
5 from 1 vote
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Shrimp Sushi Bowl (gluten-free)

'Deconstructed' Shrimp sushi bowl with marinated shrimp, dried seaweed and black sesame seeds.

Course Main Course
Cuisine Chinese
Keyword sushi, shrimp, bowl
Prep Time 20 minutes
Cook Time 30 minutes
Marinating Time 3 hours
Total Time 50 minutes
Servings 4
Calories 623 kcal
Author Lynn | Nourish and Nestle

Ingredients

For the Marinated Shrimp

  • 1 pound cooked cooled and peeled shrimp
  • 1/2 cup rice wine vinegar gluten-free
  • 1/8 cup sugar
  • 1/8 cup chopped ginger
  • 5-6 cloves of garlic sliced thin
  • 1 large shallot sliced thin
  • For Sushi Rice per Alton Brown
  • See link for Alton Brown's Sushi Rice. I followed it exactly for quantities and directions.
  • 2 cups sushi or short grain rice gluten-free
  • 2 cups water plus extra for rinsing rice
  • 2 tablespoons rice wine vinegar gluten-free
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt

For Shrimp Sushi Bowl

  • Feel free to increase or decrease the quantities and add to or leave out the 'condiments' per your own taste.
  • 1/2 English cucumber sliced into matchsticks
  • Several sheets of Gimme Organic Seaweed Sheets cut into 1/2" wide strips
  • 1 avocado sliced
  • 1 cup bean sprouts
  • Black Sesame Seeds
  • 1 Recipe of Sushi Rice
  • 1 Recipe of Marinated Shrimp

Instructions

For the Marinated Shrimp

  1. Warm up vinegar and sugar over low heat until sugar is dissolved.
  2. Remove from the heat and add ginger, garlic and shallots and let sit until cool
  3. Once cool, pour over cooled shrimp and refrigerate for 4-6 hours.

For the Sushi Rice (per Alton Brown)

  1. Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
  2. Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
  3. Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature.

For the Sushi Bowls

  1. Remove the shrimp from the vinegar marinade, but reserve the marinade.
  2. Put rice in each bowl. I used a small bowl lined with saran wrap to mold the rice
  3. Then place each item, as desired, on your rice.
  4. It's up to you on whether or keep some of the marinated shallots or ginger with your shrimp, but we find them VERY tasty.
  5. Drizzle some reserved marinade over all and sprinkle with sesame seeds.

Recipe Video

Nutrition Facts
Shrimp Sushi Bowl (gluten-free)
Amount Per Serving
Calories 623 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Cholesterol 53mg 18%
Sodium 3296mg 137%
Potassium 765mg 22%
Total Carbohydrates 98g 33%
Dietary Fiber 6g 24%
Sugars 15g
Protein 27g 54%
Vitamin A 2.3%
Vitamin C 13.5%
Calcium 4.7%
Iron 21.8%
* Percent Daily Values are based on a 2000 calorie diet.

 Shrimp Sushi Bowl

A very easy dinner recipe for a healthy and light, gluten-free Shrimp Sushi Bowl that can be customized for each taste. Delicious Asian-marinated shrimp make this recipe outstanding.

Would you add anything different to your Shrimp Sushi Bowl? I’d love to hear your ideasA very easy recipe for a gluten-free Shrimp Sushi Bowl that can be customized for each taste. Delicious Asian-marinated shrimp make this recipe outstanding.

Thanks again for spending a few minutes of your busy day with me today.

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12 Comments

  1. sherry

    August 9, 2016 at 11:09 am

    My daughter loves sushi so much and we have made it at home. I have made the sushi rice also so I will have to make this! My family will love it!

    Reply
    • lynn

      August 9, 2016 at 5:13 pm

      Tell Brooke to enjoy! It really is quite tasty…especially the marinated shrimp. Hugs!

      Reply
  2. Vicki Piers

    August 9, 2016 at 11:24 am

    Look forward to trying it!

    Reply
    • lynn

      August 9, 2016 at 5:12 pm

      Thanks Vicki! I am keeping tabs on you through FB and looks like life is treating you well. Hugs!

      Reply
  3. Krysten

    August 9, 2016 at 5:54 pm

    I really want to make this. Sushi is one of my favorite things in the world! Can’t wait! 😀

    Reply
    • lynn

      August 10, 2016 at 9:48 pm

      Hey Krysten! So funny you say that, my daughter, who heads back to school next week, just asked tonight if we can make this again before she leaves. It was so yummy. Enjoy and thanks for coming by.
      Hugs,Lynn

      Reply
  4. Melinda

    August 11, 2016 at 12:31 pm

    This looks amazing! And beautiful photos 🙂

    Reply
    • lynn

      August 11, 2016 at 8:02 pm

      Thanks Melinda…I’m having fun finally figuring the whole ‘photography’ thing out.
      So glad you stopped by today.
      Have a great weekend.
      Hugs, Lynn

      Reply
  5. Sara

    August 11, 2016 at 1:24 pm

    This sounds so delicious! And healthy 🙂 We are huge sushi fans – I think combining everything into a bowl sounds so much easier than making sushi – but clearly just as good! Pinned!

    Reply
    • lynn

      August 11, 2016 at 8:05 pm

      Hi Sara, Thanks for swinging by today. I’m telling you…this is one yummy bowl. It’s on the list of the foods my daughter wants before she heads off to school next week, so we’ll be having it on Sunday.
      Wishing you a fantastic weekend.
      Hugs, Lynn

      Reply
  6. Mary-the boondocks blog

    August 12, 2016 at 1:25 pm

    Lynn, back when I was young and pre-family, I worked for a Japanese company. The best part of the job was lunch. You know this is my kind of dish. I loved seaweed, sushi and the sake certainly didn’t hurt either. You have brought back so many sweet memories with your lovely post. I will have to see if I can find some of these ingredients to make it at home. Have a great weekend my friend.

    Reply
    • lynn

      August 15, 2016 at 8:26 pm

      Hi Mary, so glad to have brought a trip down memory lane. Do you think you’ll be able to source the ingredients? They aren’t that uncommon are they? It’s a quick, easy and tasty treat. Thanks for swinging by today.

      Hugs, Lynn

      Reply

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