Shrimp Sushi Bowls

Image of Team Mealthy
Rated 5.0 based on 5 customer reviews


  • Mixed Citrus Ponzu:
  • ¼ cup low-sodium soy sauce
  • 1 small orange, juiced
  • 1 lemon, juiced
  • 1 lime, juiced
  • 2 tablespoons rice vinegar
  • 2 tablespoons mirin

  • Sriracha Mayo:
  • ½ cup mayonnaise
  • ¼ cup sriracha sauce
  • 2 tablespoons rice vinegar

  • Sushi Bowls:
  • 1 large carrot, peeled and spiralized using the 3mm blade
  • ½ English cucumber, ends trimmed
  • 1 cup cooked brown rice
  • 1/2 pound cooked, peeled and deveined shrimp
  • 1 avocado, thinly sliced
  • 2 green onions, sliced on the bias
  • 1 teaspoon black sesame seeds


For best results, we recommend using:


  1. Stir soy sauce, orange juice, lemon juice, lime juice, rice vinegar, and mirin together in a bowl.
  2. Stir mayonnaise, sriracha, and rice vinegar together in a separate bowl until smooth.
  3. Toss carrot and cucumber with 3 tablespoons Mixed Citrus Ponzu in a large bowl.
  4. Divide rice between two bowls; top with the carrot-cucumber mixture, shrimp, avocado slices, and green onions. Drizzle remaining Mixed Citrus Ponzu and Sriracha Mayo over the bowls; garnish with sesame seeds to serve.
Mealthy tip:

Looking to make a vegetarian sushi bowl? Substitute tofu for the shrimp. It can even been vegan if you use vegan mayo!


5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Caro Hodgin

Caro Hodgin says:

Such a tasty, easy recipe. I love the poke bowl trend and this was like shrimp poke bowls at home. Spiralizing is such a cool easy way to prep veggies without tons of chopping.

Image of Sam Akinyele

Sam Akinyele says:

Ponzu sauce is full of flavor! I like my bowl with grilled chicken

Image of Sam Dalton

Sam Dalton says:

I've tried a few different sushi bowls, but this one is by far my favorite. The ponzu and sriracha mayo tastes very authentic. The only thing I added to this bowl was sliced radishes because I had left overs in my fridge. Very good bowl, healthy, and light.

Image of Stephanie D

Stephanie D says:

Delicious recipe, but I did change a couple things. First, I cooked my rice ahead of time in my MultiPot and chilled it in the fridge prior to making this recipe. I also added ponzu to not only the spiralized cucumber and carrot, but to the rice too. Lastly, I skipped the shrimp to make it vegetarian. So easy, especially if you cook the rice ahead of time. Day old rice works best.

Image of Alexis Pearson

Alexis Pearson says:

I skipped the shrimp and added smoked salmon for more of a "sushi" vibe. I also used store bought sriracha mayo, because I had a brand new bottle in my pantry. I love the overall concept of this dish, it was delicious and the spiralizer saved me so much time from slicing and dicing.