Crispy Shrimp Sushi Bowls with Avocado

Shrimp Sushi Bowls with Avocado

Seasoned white rice forms the base for these sushi-inspired bowls, with lightly crisp shrimp, cucumber, carrot, purple cabbage, and avocado arranged in separate sections on top. A sriracha-mayo drizzle adds a creamy finish without coating the shrimp while they cook.

This version starts with raw shrimp. Patting them dry helps the egg-white and cornstarch coating cling, while frying in uncrowded batches gives it room to turn golden. Add the sauce and slice the avocado just before serving.

Makes 4 bowls. Prep time: 20 minutes. Cook time: about 25 minutes. Total time: about 45 minutes.

Ingredients for Shrimp Sushi Bowls

• 1 1/2 cups dry short-grain sushi rice (285g)
• 2 tablespoons rice vinegar
• 2 teaspoons granulated sugar
• 1/2 teaspoon kosher salt, divided
• 1 lb raw medium or large shrimp, peeled and deveined (450g)
• 1 large egg white
• 1/3 cup cornstarch (40g)
• About 1/3 cup neutral oil, as needed for shallow-frying
• 1/2 cup mayonnaise (110g)
• 1 to 2 tablespoons sriracha, to taste
• 1 medium cucumber, cut into long spears (200g)
• 1 medium carrot, cut into fine matchsticks (70g)
• 1 cup finely shredded purple cabbage (70g)
• 1 large avocado, sliced (200g)
• 1 tablespoon black and white sesame seeds

Optional: Serve with pickled ginger or scatter thin strips of nori over the finished bowls.

How to Make Shrimp Sushi Bowls

1. Cook and season the rice: Rinse the rice, then cook it covered in a saucepan or rice cooker using the package’s water ratio and directions. Stir the rice vinegar, sugar, and 1/4 teaspoon salt together until the sugar dissolves. Gently fold the seasoning into the cooked rice. Let it cool until comfortably warm or room temperature.
2. Prepare the sauce and vegetables: Mix the mayonnaise with 1 tablespoon sriracha, adding more to taste. If needed, stir in a little water until the sauce is easy to drizzle. Cut the cucumber, carrot, and cabbage, keeping them separate. Wait to slice the avocado until assembly.
3. Coat the shrimp: Pat the raw shrimp thoroughly dry; cut larger pieces into bite-size pieces if needed. Toss them with the egg white. Mix the cornstarch with the remaining 1/4 teaspoon salt, then coat the shrimp lightly, shaking off excess. Fry soon after coating.
4. Shallow-fry in batches: Heat enough neutral oil to generously coat the bottom of a wide skillet over medium to medium-high heat. Add the shrimp in an uncrowded single layer; the oil should sizzle steadily without darkening the coating too quickly. Start checking after about 2 minutes on the first side. Turn once the coating is golden in spots, then cook until the shrimp are opaque throughout, about 3 to 5 minutes per batch. For a food-safety check, cook to 145°F (65°C). Remove each batch promptly and drain briefly on a wire rack or paper towel. Add more oil between batches if needed.
5. Assemble the bowls: Divide the rice among four broad bowls, leaving some visible around the edges. Arrange the shrimp, cucumber spears, carrot, cabbage, and freshly sliced avocado in distinct sections.
6. Finish and serve: Drizzle the spicy mayo over the shrimp and lightly across the vegetables. Sprinkle with black and white sesame seeds and serve promptly.

How to Keep the Shrimp Crispy

Moisture can make the light coating slip or turn soft. Dry the shrimp before coating them, and leave space between pieces in the skillet so they brown instead of steaming. Keep the spicy mayo separate until the bowls are ready to serve; the coating will soften once it sits in sauce.

Choosing Shrimp for This Method

Use raw, peeled, and deveined shrimp for the coating and frying directions above. Pre-cooked shrimp need only brief warming and will not develop the same crisp coating, so the raw-shrimp frying time does not apply to them. Arrowroot powder or potato starch can replace the cornstarch if needed.

Make-Ahead, Storage, and Reheating

Cook the rice, mix the sauce, and cut the cucumber, carrot, and cabbage ahead of time. Refrigerate them separately in covered containers. Keep the avocado whole and fry the shrimp close to serving for the freshest-looking toppings and crispest coating.

Store leftover rice, cooked shrimp, sauce, and vegetables separately in covered containers in the refrigerator. Use within about 2 days for best quality. Reheat the rice and shrimp separately and briefly; the shrimp may lose some crispness. Add fresh avocado, sauce, and sesame seeds afterward. Freezing fully assembled bowls is not recommended because the fresh toppings and sauce will lose their intended textures.

Nutrition

Approximate nutrition per serving, based on 1 of 4 bowls: 890 calories, 31g protein, 49g fat, and 79g carbohydrates. Approximate nutrition per 100g: 165 calories, 6g protein, 9g fat, and 15g carbohydrates. Values vary with ingredient brands and how much frying oil the shrimp absorb.