Best 2 Healthy Shrimp Sushi Bowl Recipe By Tasty Recipes

Welcome to the ultimate guide to preparing a healthy shrimp sushi bowl, inspired by the renowned culinary experts at Tasty. In this comprehensive article, we will embark on a culinary journey, delving into the art of creating a balanced and flavorful meal that combines the freshness of succulent shrimp, the vibrant colors of assorted vegetables, and the wholesome goodness of wholesome grains. Get ready to tantalize your taste buds and nourish your body with this delectable recipe, meticulously designed to provide a symphony of flavors and essential nutrients.

Check out the recipes below so you can choose the best recipe for yourself!

HEALTHY SHRIMP SUSHI BOWL RECIPE BY TASTY

Healthy Shrimp Sushi Bowl Recipe by Tasty image

Here's what you need: shrimp, quinoa, cucumber, large carrot, avocados, roasted seaweed, green onion, sesame seed, olive oil, rice vinegar, soy sauce, sesame oil, garlic powder, old bay seasoning, salt, black pepper, water, sriracha, mayonnaise

Provided by Yousef Elkady

Categories Dinner

Yield 2 servings

Number Of Ingredients 19

Ingredients

2 cups shrimp, deveined and peeled
1 cup quinoa, washed, uncooked
1 cucumber, finely diced
1 large carrot, shredded
2 avocados, finely chopped
1 cup roasted seaweed, garnish, thinly sliced
¼ cup green onion, garnish, thinly sliced
3 tablespoons sesame seed, garnish
4 tablespoons olive oil
¼ cup rice vinegar, plus 1/2 teaspoon
2 tablespoons soy sauce, plus 1/2 teaspoon
½ teaspoon sesame oil
½ teaspoon garlic powder
½ teaspoon old bay seasoning
½ teaspoon salt
½ teaspoon black pepper
1 ½ cups water
2 tablespoons sriracha
4 tablespoons mayonnaise

Steps:

Pat your shrimp dry and season with garlic powder, Old Bay seasoning, salt and black pepper, ½ tsp soy sauce, ½ tsp sesame oil and ½ tsp rice vinegar.
Add 2 Tbsp olive oil to your pot and pan fry your shrimp in the pot for 4-6 minutes, flipping halfway through. When shrimp is done cooking, remove from the pot.
Once shrimp is removed, add 2 Tbsp of olive oil and toast quinoa for 2 minutes, stirring often.
In a bowl, mix together ¼ cup rice vinegar, 2 Tbsp soy sauce and 1½ cups water.
After quinoa is done being toasted, add the rice vinegar, soy sauce and water mixture to your toasted quinoa. Cook on medium for 10-15 minutes.
Cut shrimp into bite-sized pieces.
To make the sriracha mayo dressing, mix 2 Tbsp of sriracha with 4 Tbsp of mayo.
To assemble, add your quinoa, cooked shrimp, cucumber, avocado and carrot in a bowl.
Garnish with roasted seaweed, green onion and sesame seeds. Then, drizzle with sriracha mayo and serve.

Nutrition Facts : Calories 1304 calories, Carbohydrate 97 grams, Fat 87 grams, Fiber 20 grams, Protein 40 grams, Sugar 19 grams

CRUNCHY CALIFORNIA ROLL SUSHI BOWL RECIPE BY TASTY

Crunchy California Roll Sushi Bowl Recipe by Tasty image

This crunchy California roll sushi bowl is perfect for a quick dinner or an easy lunch for two. Avocado, toasted bread crumbs, pickled ginger, radishes, green scallions, and cucumbers make this a colorful and beautiful meal. Top it with an easy homemade spicy aioli to perfectly balance the flavors.

Provided by Katie Aubin

Categories Dinner

Time 40m

Yield 2 servings

Number Of Ingredients 18

Ingredients

2 cups water
1 teaspoon kosher salt, plus more to taste
1 cup sushi rice, rinsed until the water runs clear
1 tablespoon sugar
¼ cup rice vinegar
1 tablespoon canola oil
⅓ cup panko breadcrumbs
½ teaspoon pepper, plus more to taste
¼ cup mayonnaise
1 tablespoon siracha
16 oz crab, 2 cans, drained
1 persian cucumber, thinly sliced
4 radishes, thinly sliced
2 tablespoons nori, thinly sliced
1 bunch scallion, thinly sliced on the bias
1 tablespoon sesame seed
2 tablespoons pickled ginger
1 avocado, diced

Steps:

In a small pot, season the water with a pinch of salt. Bring to a boil over high heat. Add the rinsed rice and return to a boil. Cover, reduce the heat to simmer, and cook for 20 minutes, until the water is absorbed and the rice is tender.
In a small bowl, stir together the sugar, salt, and rice vinegar. Microwave for 2 minutes, or until the sugar dissolves.
Transfer the cooked rice to a medium bowl and pour the vinegar mixture over it, then stir well using a wooden spoon.
Heat the canola oil in a medium pan over medium-high heat. Once the oil begins to shimmer, add the panko and cook, stirring frequently, until golden brown, 1-2 minutes. Season with salt and pepper, and remove from the heat.
In a small bowl, stir together the mayonnaise and Sriracha until smooth.
To assemble the bowls, divide the seasoned rice between 2 serving bowls. Top with the crab, crispy panko, cucumber, radish, nori, scallions, sesame seeds, pickled ginger, and avocado. Drizzle the Sriracha mayonnaise over the top.
Enjoy!

Nutrition Facts : Calories 1155 calories, Carbohydrate 106 grams, Fat 46 grams, Fiber 8 grams, Protein 64 grams, Sugar 72 grams

Tips:

Use fresh ingredients. The fresher the ingredients, the better the sushi bowl will taste. This is especially important for the shrimp and avocado.
Cook the shrimp properly. Shrimp should be cooked until it is opaque and pink. Overcooked shrimp will be tough and rubbery.
Make sure the rice is sticky. Sticky rice is essential for sushi bowls. If the rice is too dry, it will not hold together and the sushi bowl will be difficult to eat.
Don't be afraid to experiment. There are many different ways to make a sushi bowl. Feel free to add or remove ingredients to create a bowl that you enjoy.

Conclusion:

Shrimp sushi bowls are a delicious and healthy meal that can be enjoyed for lunch or dinner. They are easy to make and can be customized to your liking. With a little planning, you can have a delicious and satisfying sushi bowl on the table in no time.