Dynamite rolls have always been one of my go to sushi orders, I am a sucker for the crispy tempura battered shrimp. These Dynamite Shrimp Sushi Bowls are a great alternative to make as an easy dinner! The bowls are packed with crispy shrimp that taste like tempura, crunchy cabbage and carrots and cucumber plus avocado all drizzled in a creamy spicy mayonnaise. These sushi bowls are a great option for when a sushi craving hits and they can easily be modified depending on what veggies you have on hand.
This was incredible and is definitely going on rotation. It satisfies all my sushi cravings in a much healthier and filling way. Thank you for a GREAT recipe!
Ingredients You Need:
- Rice: feel free to use white rice, brown rice or for a low carb and grain free option use cauliflower rice sautéed with a little ginger until tender.
- Shrimp: the star of the show. Use fresh or frozen shrimp. Be sure to shell the shrimp including the tail to make them easy to eat.
- Arrowroot Powder: This will give the shrimp that crispy “tempura like” coating. Feel free to substitute for potato starch or corn starch.
- Avocado: I absolutely love the addition of creamy avocado to the bowls. If making the bowls in advance I would recommend adding the avocado right before serving to prevent it from browning.
- Shredded Red Cabbage: Cabbage adds some volume to the bowls. Feel free to substitute it for shredded lettuce.
- Carrots: I love the crunch that julienned carrots add to the bowl. For ease I like buying the precut matchstick carrots but you can easily but them by hand with a knife or use grated carrot.
- Cucumber: Cucumber adds a nice freshness to the bowls. Cut them in cubes, thin slices or long sticks, anything works!
- Kewpie Mayonnaise: kewpie mayonnaise is one of my favorite condiments, I love the flavor and creamy rich consistency but you can easily use mayonnaise instead. You can make the sauce up to 3 days in advance.
How To Modify:
- Don’t like shrimp? You could swap the shrimp for smoked salmon or seared salmon broken into flakes. Raw cubes of tuna or salmon would also be delicious, I would recommend using the tuna marinade from this Tuna Poke recipe.
- Add other veggies such as edamame beans, slices of roasted yam or asparagus.
- Add in mango for a touch of sweetness.
- Swap the spicy mayo for this wasabi mayonnaise.
- Add pickled ginger or nori sheets.
- Swap the rice base of the bowls for shredded lettuce for a more lighter sushi “salad” bowl.
Make Ahead:
When it comes to meal prep, the majority of the components including the cabbage, carrots, spicy mayo and rice could be made 2 days in advance. Before serving quickly cook the shrimp and slice the avocado before assembling the bowls, this should take less than 10 minutes to do.
Here are a few more shrimp recipes that you might enjoy:
- Coconut Shrimp with Sweet Chili Dip
- Gochujang Shrimp
- Spicy Shrimp Tacos
- Spicy Burgers
- Peach, Jalapeno & Shrimp Ceviche
- Citrus, Fennel, Avocado & Shrimp Salad
- Jalapeno “Cheese” Stuffed Bacon Wrapped Shrimp
- Shrimp, Zucchini & Asparagus Skewers
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Dynamite Shrimp Sushi Bowl
Ingredients
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 other neutral oil of choice
Spicy Mayonnaise
- 1/3 cup kewpie mayonnaise or 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 size pieces
- 1/2 avocado thinly sliced
- 1 tbsp sesame seeds
Instructions
Spicy Mayo
- Combine the kewpie mayo and sriracha in a small bowl and whisk until smooth. Set aside.
Crispy Shrimp
- In a small bowl whisk the egg white until foamy in texture. Pat the shrimp dry with paper towel and then add them to the egg whites. Use a spatula to gently toss the shrimp so they are well coated in the mixture .
- In a bowl stir together the arrowroot (or cornstarch), salt and pepper. Working in batches of 2 or 3, dredge the shrimp in the arrowroot ensuring that they are well coated all over. Transfer to a plate until all are coated.
- Heat the oil in a large skillet on medium high heat. Add in the shrimp ensuring they are spread out in an even layer and cook for approximately 2-3 minutes until golden brown in color and then flip and cook for an additional 1-2 minutes on the other side. Transfer the cooked shrimp to a plate .
Assembly
- To assemble the bowls, divide the rice between two bowls and then add the red cabbage matchstick carrots and cucumber slices along with the sliced avocado to each bowl. Finally top the bowls with the crisp shrimp and drizzle the spicy mayonnaise overtop. Garnish with sesame seeds before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
I make this on a regular basis and everyone loves it—even picky kids!
I use coleslaw mix to save time cutting cabbage and carrots. I also add pickled ginger and wasabi sauce. Yum!!!
Made this for dinner last week and it was so good. I’m not following any particular diet so I subbed the fresno chili pepper for some chili powder, aminos for a mix of dark and light soy sauce, and added 1-2 teaspoons of brown sugar to the mayonnaise. Turned out great!