Craving a shrimp sushi bowl without the sushi-rolling skills? This dynamite shrimp sushi bowl gives you crispy shrimp, cool avocado, and crunchy veggies over rice, similar to my shrimp poke bowl but with a crunchy, pan-fried twist, all drizzled with spicy mayo. It comes together in 30 minutes, so it works even on the nights when takeout is calling your name.
I started making this shrimp sushi bowl the winter my daughter went through a phase of only wanting “the crunchy shrimp.” I tried a handful of methods before landing on the arrowroot coating in this recipe, and now it’s the one I make on repeat. My son calls it “spicy shrimp night” and asks for extra spicy mayo every single time. It’s the kind of dinner that feels a little special without needing a special occasion, and it holds up just as well for lunch the next day. Once you’ve got your rice going, the rest comes together fast, so let’s get into it.
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Ingredients for Dynamite Shrimp Sushi Bowl
Here’s what I use for this one, plus a few swaps that work if you’re missing something or need it to fit a specific diet.
Crispy Shrimp
- 1 egg white
- 1/2 pound large shrimp, deveined and shells removed
- 1/2 cup arrowroot powder (or corn starch)
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp avocado oil (or another neutral oil)
Spicy Mayonnaise
- 1/3 cup kewpie mayonnaise (or regular mayonnaise)
- 1 tbsp sriracha
Bowl Toppings
- 2 cups cooked rice (white rice, brown rice, or cauliflower rice)
- 1 cup shredded red cabbage
- 1 Persian cucumber, thinly sliced
- 1 large carrot, cut into matchstick pieces
- 1/2 avocado, thinly sliced
- 1 tbsp sesame seeds
My go-to brand for the spicy mayo base is kewpie mayonnaise. It’s richer than regular mayo and gives the sauce a texture I can’t get any other way. If you’re avoiding gluten, double check your sriracha brand since a few contain wheat as a thickener. For the rice, I usually use jasmine rice because it holds its shape well in a bowl, but cauliflower rice is my pick on lower carb weeks.
A few allergen notes: this recipe contains shellfish (shrimp) and egg (egg white and mayo), plus sesame from the seeds on top. If you need it soy-free, double check your mayo brand since some kewpie varieties include soy.
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Step-by-Step Instructions
In my experience, the arrowroot coating is what makes or breaks the crunch on this shrimp, so don’t rush that step. Here’s how I put the whole bowl together.
Step 1. Combine the kewpie mayo and sriracha in a small bowl and whisk until smooth. Set aside.
Step 2. In a small bowl, whisk the egg white until foamy. Pat the shrimp dry with a paper towel, then add them to the egg whites. Gently toss with a spatula so they’re well coated.
Step 3. In a separate bowl, stir together the arrowroot (or cornstarch), salt, and pepper. Working in batches of 2 to 3 shrimp, dredge them in the arrowroot mixture so they’re coated all over. Transfer to a plate until all the shrimp are coated.
Step 4. Heat the oil in a large skillet over medium high heat. Add the shrimp in a single, even layer and cook for 2 to 3 minutes until golden brown, then flip and cook 1 to 2 minutes more on the other side. Transfer the cooked shrimp to a plate.
Step 5. Divide the rice between two bowls. Add the red cabbage, matchstick carrots, cucumber slices, and sliced avocado to each bowl. Top with the crispy shrimp and drizzle with spicy mayonnaise. Garnish with sesame seeds before serving.
Shrimp Sushi Bowl
Ingredients
Equipment
Method
- Combine the kewpie mayo and sriracha in a small bowl and whisk until smooth. Set aside.
- In a small bowl, whisk the egg white until foamy. Pat the shrimp dry with a paper towel, then add them to the egg whites. Gently toss with a spatula so they’re well coated.
- In a separate bowl, stir together the arrowroot (or cornstarch), salt, and pepper. Working in batches of 2 to 3 shrimp, dredge them in the arrowroot mixture so they’re coated all over. Transfer to a plate until all the shrimp are coated.Shake off any extra egg white before dredging. Too much clinging liquid makes the arrowroot clump instead of forming an even, crisp coating.
- Heat the oil in a large skillet over medium high heat. Add the shrimp in a single, even layer and cook for 2 to 3 minutes until golden brown, then flip and cook 1 to 2 minutes more on the other side. Transfer the cooked shrimp to a plate.
- Divide the rice between two bowls. Add the red cabbage, matchstick carrots, cucumber slices, and sliced avocado to each bowl. Top with the crispy shrimp and drizzle with spicy mayonnaise. Garnish with sesame seeds before serving.
Nutrition
Notes
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What to Serve With Dynamite Shrimp Sushi Bowl
A few sides round this bowl out if you want to make it a bigger spread or feed a hungrier crowd.
Miso soup: A small bowl of miso soup on the side adds warmth and a savory contrast to the cool, crisp veggies in the bowl.
Edamame with sea salt: Steamed edamame is an easy way to add extra protein and a fun, hands-on element to the meal.
Cucumber salad: A light, vinegar-based cucumber salad echoes the flavors already in the bowl while adding a little extra crunch.
Pickled ginger: A small spoonful on the side cuts through the richness of the spicy mayo and cleanses your palate between bites.
If you want to turn this into a bigger spread, I’ll often set it out next to my california roll bowl since the flavors play so well together.
Storage & Serving Tips
Store the components separately in airtight containers in the fridge for up to 3 days. Keep the crispy shrimp, rice, veggies, and spicy mayo apart so the shrimp doesn’t turn soggy from the sauce or the moisture in the vegetables.
To reheat, warm the rice and shrimp separately in the microwave for about a minute, then rebuild the bowl with the cold veggies and a fresh drizzle of spicy mayo. The shrimp won’t be quite as crisp as fresh, but a quick minute in a hot skillet brings a lot of that crunch back.
This recipe is easy to make your own. Swap the shrimp for crispy tofu or salmon, swap the rice for quinoa, or wrap the whole thing in a large nori sheet or tortilla for a handheld version. My family switches between all of these depending on what’s in the fridge.
My Favorite Sauces for Dynamite Shrimp Sushi Bowl
The spicy mayo in this recipe is my go-to, but I keep a few backups in my back pocket depending on my mood or what’s already open in the fridge. These are the ones I reach for most.
Yum yum sauce: I blend mayo, ketchup, a little cayenne, and garlic powder for this one, and it comes out tasting like the sauce from my favorite hibachi spot. Using kewpie mayo instead of regular gives it that extra silky texture I like. It’s a fun change of pace from straight spicy mayo, and just as fast to whisk together.
Wasabi cream sauce: When I want more heat, I stir sour cream, mayo, soy sauce, and rice vinegar into wasabi paste. I also lean on the same kind of spicy mayo base in my spicy salmon poke bowl, so if you like heat, that one’s worth a look too.
Sweet chili dipping sauce: I mix mayo with Thai sweet chili sauce, then brighten it with a splash of sriracha and rice vinegar. The little flecks of red chili make it look spicier than it actually tastes, and the sweet-savory balance works well drizzled right over the bowl.
Simple teriyaki: On nights when I want something lighter, I’ll toss the shrimp in a sweet and salty teriyaki instead, the same one I use in my teriyaki chicken poke bowl. You can toss the shrimp in it directly or just drizzle it over the finished bowl.
Soy and sesame oil drizzle: For the simplest option, I skip the mayo altogether. Tossing the shrimp in soy sauce and sesame oil, the same combo I lean on in my sesame salmon bowl, keeps things light and fresh.
Conclusion
This dynamite shrimp sushi bowl has become one of my most requested weeknight dinners, and once you make the crispy shrimp once, you’ll understand why. It’s fast, it’s customizable, and it turns a regular Tuesday into something that feels a little more exciting. If you love bowls like this, my salmon sushi bowl is another one I keep making on repeat. Give it a try this week, and don’t skip the spicy mayo.
