Shrimp Sushi Bowls

Image of Team Mealthy
Rated 5.0 based on 5 customer reviews

Directions

Mealthy Tip

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

Nutrition Facts

Per Serving: 1056 calories; 59g fat; 67.7g carbohydrates; 62g protein; 503mg cholesterol; 4786mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 2

Amount Per Serving
Calories 1056 Calories from Fat 529
% Daily Value*
Total Fat 59g 90%
Saturated Fat 10g 48%
Trans Fat 0.1g
Polyunsaturated Fat 28.3g
Monounsaturated Fat 17.5g
Cholesterol 503mg 168%
Sodium 4786mg 199%
Total Carbohydrate 67.7g 23%
Dietary Fiber 11g 45%
Sugars 23.2g
Protein 62g
Vitamin A 130% Vitamin C 108%
Calcium 25% Iron 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

5.0out of 5 Stars

(5 Reviews)

How would you rate this recipe?

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.