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High Protein Shrimp Sushi Bowls – A Fresh, Satisfying Meal You Can Meal-Prep

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1 pound large shrimp, peeled and deveined (tail-off is easiest)
  • Rice: 2 cups cooked short-grain rice (sushi rice preferred; jasmine works in a pinch)
  • Rice seasoning: 2 tablespoons rice vinegar, 1 teaspoon sugar, 1/2 teaspoon fine salt
  • Soy-sesame mix for shrimp: 1 tablespoon low-sodium soy sauce, 2 teaspoons sesame oil, 1 teaspoon honey or maple syrup, 1 teaspoon grated ginger, 1 small garlic clove minced
  • Vegetables: 1 cup cucumber, diced; 1 medium carrot, shredded; 1/2 avocado, sliced
  • Seaweed: 1–2 roasted nori sheets, cut into thin strips (or use seaweed snacks)
  • Pickled elements: Pickled ginger to taste; optional pickled radish
  • Scallions: 2 scallions, thinly sliced
  • Edamame: 1 cup shelled edamame, thawed
  • Spicy mayo: 3 tablespoons mayo (or Greek yogurt for lighter), 1–2 teaspoons sriracha, 1 teaspoon lime juice
  • Extras: Toasted sesame seeds, furikake, lime wedges
  • Optional boosts: 1/2 cup cottage cheese or 1 scoop unflavored collagen mixed into the spicy mayo for extra protein (stir well)

Method
 

  1. Cook the rice. Rinse 1 cup dry sushi rice until water runs clear. Cook according to package directions. You’ll end up with about 2 cups cooked rice.
  2. Season the rice. In a small bowl, stir rice vinegar, sugar, and salt until dissolved. Fold into warm rice gently so you don’t mash it. Let it cool slightly to warm-room temperature.
  3. Prep the shrimp marinade. Whisk soy sauce, sesame oil, honey, ginger, and garlic. Pat shrimp dry, toss with marinade, and let sit 10 minutes while you prep veggies.
  4. Chop the toppings. Dice cucumber, slice scallions, shred carrot, and cut avocado just before serving. Slice nori sheets into skinny ribbons with kitchen scissors.
  5. Cook the shrimp. Heat a large skillet over medium-high. Add the shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Don’t overcook. Transfer to a plate.
  6. Make the spicy mayo. Stir mayo (or Greek yogurt), sriracha, and lime juice until smooth. Adjust heat to taste. For extra protein, whisk in cottage cheese until creamy, or dissolve collagen in a bit of warm water and stir in.
  7. Assemble the bowls. Add a scoop of seasoned rice to each bowl. Top with shrimp, cucumber, carrot, edamame, avocado, and scallions. Sprinkle nori strips and sesame seeds. Add pickled ginger.
  8. Finish and serve. Drizzle spicy mayo, dust with furikake if you have it, and give a light squeeze of lime. Taste and add a splash of soy if needed.