These Sesame Shrimp Sushi Bowls is so light and flavorful which is perfect for hot weather. There’s minimal cooking required which makes it a great weeknight dish!
Sesame Shrimp Sushi Bowls
These bowls are so light and flavorful! They have quickly become one of my family’s new favorite summer weeknight dishes to throw together especially on hot days.
The crunch and freshness of the cucumbers and carrots pair great with the savory sesame shrimp and avocado. Each topping adds it’s own element which makes each bite delicious.
When making this dish, I chose a lot of options that you’ll find in a typical sushi roll. The great part about it is that you can add or take out any ingredient you’d like to make it more your own.
Other topping options:
- Red onions
- Spicy tuna
- Lime juice
- Tobiko – Fish roe which is something common you’ll see in sushi rolls
- Pickled ginger
You’ll really only need to cook the shrimp and rice to make this dish so it won’t heat up your kitchen in the hot summer afternoons too much. Here are a few more tricks I’ve found to make this dish even faster.
Tips for making this bowl:
- Head to your grocery store’s salad bar to get the veggies for these sesame shrimp sushi bowls. I have found that it’s easy to find most of the ingredients you need without getting too many extra.
- Trying to save more time? Use microwaveable rice to cut down prep time for this recipe.
- Use precooked shrimp and reheat them in the sesame dressing.
Another option for this dish is to turn it into a wrap by substituting the rice for Bibb lettuce! You’ll want to cut some of the veggies into strips rather than dicing them, but it’d be another quick meal that’s nice and light.
You can also turn this into a DIY bar for company by serving everything individually and allowing your guests to make their own creations!
They’re all easy to throw together, but still full of flavor that your whole family will love!
Be sure to enjoy and tag me with #theculinarycompass on Instagram if you make this!
- 2 cups rice, cooked
- 1 lb shrimp
- Shelled edamame
- Diced green onions
- Shredded carrots
- Diced cucumber
- Sliced avocado
- Easy Sesame Dressing
- Heat a 2 tablespoons of the easy sesame dressing in a large skillet over medium heat. Add shrimp and coat with dressing. Add 2 more tablespoons of the dressing to the shrimp and cook until no longer pink, 5-8 minutes.
- Assemble bowls with cooked rice, cooked shrimp, edamame, green onions, carrots, cucumber, avocado and drizzle with remaining dressing. Serve immediately.
- Check out your local salad bar for toppings without having to buy too much! I love buying just enough for the dish without having extras that we may not get to.
- To make this dish even faster, use microwaveable rice.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 352 Total Fat: 11g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 239mg Sodium: 1090mg Carbohydrates: 32g Fiber: 5g Sugar: 2g Protein: 32g