Description
These crunchy shrimp rice bowls bring together seasoned sushi rice, crispy panko shrimp, fresh vegetables, nori, sesame seeds, and a creamy spicy mayo for a takeout-style meal that is easy to make at home.
Ingredients
Scale
- 2 cups sushi rice, uncooked
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons cornstarch
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- 1 tablespoon avocado oil
- 1 large avocado, diced
- 1 cup cucumber, diced
- 1 cup shredded carrots
- 1 cup shelled edamame, cooked
- 2 green onions, thinly sliced
- 1 sheet nori, cut into thin strips
- 1 tablespoon sesame seeds
- 1/3 cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon soy sauce
Instructions
- Preheat the oven to 425°F and line a sheet pan with parchment paper or lightly grease it.
- Rinse the sushi rice until the water runs mostly clear. Add the rice and water to a saucepan, bring to a boil, cover, reduce heat to low, and cook for 18 minutes.
- Stir together the rice vinegar, sugar, and salt until mostly dissolved. Fold this mixture into the hot cooked rice and let it cool slightly.
- Set up three shallow bowls with cornstarch, beaten egg, and panko breadcrumbs.
- Pat the shrimp dry, coat them in cornstarch, dip them in egg, and press them into the panko.
- Arrange the shrimp on the prepared sheet pan, drizzle or brush with avocado oil, and bake for 10 to 12 minutes, flipping once halfway through, until golden and cooked through.
- While the shrimp cook, dice the avocado and cucumber, slice the green onions, cut the nori into thin strips, and stir together the mayonnaise, sriracha, and soy sauce to make the spicy mayo.
- Divide the seasoned rice among 4 bowls and top with the crispy shrimp, avocado, cucumber, carrots, edamame, green onions, nori, and sesame seeds.
- Drizzle with spicy mayo and serve immediately.
Notes
- For extra crunch, serve the spicy mayo on the side and drizzle it on just before eating.
- Store leftover components separately for the best texture.
- The shrimp can be reheated in the oven or air fryer to crisp them back up.
- You can swap the shrimp for salmon bites or imitation crab if preferred.
Nutrition
- Serving Size: 1 bowl
- Calories: 610
- Sugar: 7g
- Sodium: 840mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 7g
- Protein: 29g
- Cholesterol: 205mg
Keywords: crunchy roll bowls, shrimp rice bowls, sushi bowl, panko shrimp bowl, spicy mayo bowl, easy rice bowl dinner