Sushi-Style Shrimp Bowl – Easy Weeknight Dinner Recipe

There are two things I always crave when I’m short on time, energy, or patience (which, let’s be honest, is most days right now): sushi… and silence. I can’t always guarantee the second one (thanks, toddler life + four dogs + growing a whole human), but I can whip up this easy, sushi-style shrimp bowl in around 30 minutes – no rolling mats, raw fish, or stove required.

This is one of my go-to lunches when my 4 year old daughter is busy with coloring (or getting chalk dust all over the house) and I need something quick, satisfying, and just for me (or when I need a quick easy weeknight dinner). It’s packed with fresh flavor, has a little kick (which I highly recommend), and bonus – you can totally customize it with what you’ve got in the fridge.

Why you’ll love this recipe

This bowl is a lifesaver when you’re craving something fresh and flavorful but don’t have the time (or desire) to do anything fancy. It gives sushi vibes without any of the hassle – no rolling, no raw fish, no special tools… just a bowl, a microwave, and a dream.

It’s the kind of recipe that feels like a little treat, but it’s made with ingredients I usually have on hand. And the best part? It can be a single-serving meal. That means I don’t have to share – not with my husband Colton, not with my daughter Everleigh, and definitely not with the dogs who somehow always appear the second I sit down with food.

Whether you’re pregnant and avoiding raw fish, chasing a toddler, or just don’t want to spend your entire evening in the kitchen (check, check, and check), this shrimp bowl is quick, easy, and super satisfying.

Ingredients you’ll need

You don’t need a sushi mat or fancy ingredients to make this bowl – most of it comes from the fridge, freezer, or pantry. It’s simple, customizable, and totally mom-life approved.

Here’s what you’ll need:

• Microwavable sticky rice – I like the little bowls you can just nuke and go. They’re a lifesaver when I don’t want to dirty a pot (aka always). I personally use the Bibigo sticky rice bowls from Walmart.
• Rice vinegar, sugar, and salt – Just a quick mix to give the rice that tangy sushi flavor. You’ll feel like a pro. I use the Nakano Natural Rice Vinegar from Walmart.
• Pre-cooked shrimp – I keep a bag in the freezer at all times. Bonus: no smell, no fuss, no peeling.
• Mayo + sriracha – For that spicy, creamy, sushi-shop magic.
• Avocado + salt – Creamy and dreamy. I usually mash the avocado with a little salt, because flavor is everything.
• Cucumber – Slice it into matchsticks for crunch and freshness. I usually use English cucumber, but any kind works!

This recipe is super forgiving, so don’t stress if you’re missing something. It still turns out delicious.

How to make it

No sushi skills required – if you can microwave and stir, you’re golden. Here’s how I throw this bowl together in less time than it takes my toddler to scatter markers throughout the house.

step 1: prep the rice

Microwave your sticky rice bowl according to the package instructions. While it’s heating up, mix together 1/4 cup rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt in a microwave safe dish. Pop it in the microwave for about 1 minute, then stir to dissolve.

Once the rice is ready, pour the vinegar mixture over it and gently fold it in with a silicone spatula. Be careful not to mash the rice – we’re making sushi rice, not mashed potatoes. Let it cool to room temp (or if you’re impatient like me, toss it in the freezer for a few minutes).

Step 2: make the spicy shrimp

Thaw a serving of pre-cooked shrimp – I usually do this while the rice is cooling. Once thawed, dice the shrimp into bite-sized pieces.

In a small bowl, mix together mayo and sriracha (I like 3 parts mayo to 1 part sriracha, but you do you). Toss the shrimp into the sauce until they’re fully coated and looking spicy and delicious.

Step 3: Prep the veggies

Mash up 1 avocado with a good pinch of salt – nothing fancy, just a quick smash. Then take about 1/5 of a long English cucumber and cut it into thin matchsticks for that classic sushi crunch.

Step 4: Assemble your bowl

Start with your sushi rice at the bottom. Add the mashed avocado, followed by the cucumber sticks, then pile on your spicy shrimp. If you’re feeling fancy, hit it with an extra drizzle of sriracha.

Then? Dig in. You’ve earned it.

Tips & variations

This recipe is super customizable – which is basically my love language as a mom. Here’s how you can switch things up depending on what you’ve got (or who you’re feeding):

• Want less spice? Use less sriracha or swap it for sweet chili sauce for a kid-friendly kick.
• No shrimp? Try imitation crab, leftover salmon, or my personal favorite alternative – smoked salmon.
• Add crunch with edamame, or a sprinkle of dried seaweed on top.
• No fresh avocados? I like to keep my fridge stocked with Wholly Guacamole mashed avocado single-serve containers from Walmart so I know I always have avocado waiting for me in the fridge even if my countertop avocados have succumbed.
• Make it for two – or more! Just double… triple… or make it family-style with a big tray of toppings so everyone can build their own.

This bowl is honestly one of those recipes that just works – no matter how you tweak it.

Storage & meal prep

This shrimp bowl is definitely best when it’s fresh – but I have stretched it through toddler interruptions, a total meltdown, and 4 dogs barking at nothing… and it still held up.

Here’s how to prep ahead if you want to make life even easier:

• The sushi rice can be made ahead of time and stored in the fridge for up to three days. Just let it cool completely and keep it sealed. You can even warm it slightly before assembling.
• The spicy shrimp mix holds up well in the fridge for a day, so you can mix it in the morning and use it for lunch or dinner.
• Chopped veggies like cucumber and avocado are best prepped right before serving – but you can slice your cucumber and store it in a paper towel-lined container to keep it crisp.

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Tried this recipe?

I’d love to hear what you think! If you made this sushi-style shrimp bowl, leave a comment below and let me know how it turned out. Don’t forget to rate the recipe – it helps others (and it makes my day)!