These crunchy sushi roll bowls are my go-to when I’m craving sushi without the rolling and fuss. All the flavors of a classic shrimp tempura or crunchy roll are packed into a quick and easy rice bowl—topped with crispy toppings, creamy sauce, and fresh ingredients. It’s everything I love about sushi, but made in a fraction of the time.
Why You’ll Love This Recipe
I love this recipe because it captures the taste and texture of sushi in a super convenient format. There’s no need for a bamboo mat or perfect rolling technique—just layer everything in a bowl and dig in. The crispy topping adds a satisfying crunch, and I can build each bowl exactly how I want it. It’s fresh, flavorful, and fun to eat.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Cooked sushi rice or jasmine rice
- Rice vinegar
- Sugar and salt (for seasoning the rice)
- Cooked shrimp tempura or crispy baked shrimp
- Cucumber, julienned
- Carrots, shredded
- Avocado, sliced
- Nori sheets or seaweed snacks, chopped
- Spicy mayo (mayonnaise + sriracha)
- Soy sauce or tamari
- Crispy fried onions or tempura flakes (for crunch)
- Sesame seeds and green onions (for garnish)
directions
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I start by preparing the rice. While it’s still warm, I season it with a mixture of rice vinegar, a pinch of sugar, and salt. I stir and let it cool slightly.
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I arrange the rice in bowls as the base.
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I top each bowl with sliced avocado, cucumber, shredded carrots, and chopped seaweed.
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I add the shrimp tempura or crispy shrimp on top.
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I drizzle with spicy mayo and a splash of soy sauce.
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I finish each bowl with a generous sprinkle of crispy onions or tempura flakes, sesame seeds, and green onions.
Servings and timing
This recipe makes 2–3 bowls and takes about 30 minutes total, including prep and cooking the shrimp. It’s perfect for a fresh and flavorful lunch or dinner.
Variations
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I swap shrimp with crispy tofu, imitation crab, or seared salmon for different protein options.
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For a low-carb version, I use cauliflower rice or shredded cabbage as the base.
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I like adding pickled ginger or wasabi for an extra sushi-like experience.
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Drizzling unagi sauce or eel sauce adds a sweet-savory layer to the bowl.
storage/reheating
I store any extra rice and toppings separately in the fridge for up to 2 days. To reheat, I warm the rice and add the fresh toppings right before serving. The shrimp is best enjoyed fresh and crispy, but I re-crisp it in the air fryer or oven if needed.
FAQs
Can I use store-bought shrimp tempura?
Yes, I often use frozen shrimp tempura and bake or air fry it for convenience—it’s a huge time-saver.
Is this recipe gluten-free?
It can be. I make sure to use tamari instead of soy sauce, gluten-free spicy mayo, and certified gluten-free tempura or crispy onions.
How do I keep the crunch from getting soggy?
I always add the crunchy toppings last, just before eating, to keep them crisp.
Can I make this ahead of time?
I prep all the components in advance and assemble the bowls right before serving. It keeps everything fresh and prevents sogginess.
What kind of rice works best?
Short-grain sushi rice gives the most authentic texture, but I’ve used jasmine or even brown rice when needed.
Conclusion
These crunchy sushi roll bowls are the easiest way to enjoy sushi night at home—no rolling required. With fresh veggies, creamy sauces, and crispy toppings, they’re packed with flavor and texture in every bite. Whether I’m customizing for myself or feeding a crowd, these bowls are always a hit.
Print
Crunchy Sushi Roll Bowls – Easy Deconstructed Sushi at Home
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 2–3 bowls
- Category: Lunch, Dinner, Bowl Recipes
- Method: No-Cook (except shrimp)
- Cuisine: Japanese-Inspired
- Diet: Gluten Free
Description
These Crunchy Sushi Roll Bowls are an easy, deconstructed take on your favorite shrimp tempura or crunchy roll—no rolling required! With seasoned rice, crispy shrimp, fresh veggies, spicy mayo, and crunchy toppings, they’re a fast, fun, and flavorful way to enjoy sushi at home.
Ingredients
- 2 cups cooked sushi rice or jasmine rice
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1/4 tsp salt
- 8–10 pieces cooked shrimp tempura or crispy baked shrimp
- 1/2 cucumber, julienned
- 1/2 cup shredded carrots
- 1 avocado, sliced
- 1–2 nori sheets or a handful of seaweed snacks, chopped
- 1/4 cup spicy mayo (2 tbsp mayonnaise + 1–2 tsp sriracha)
- 1 tbsp soy sauce or tamari (for gluten-free)
- 1/4 cup crispy fried onions or tempura flakes
- Sesame seeds and green onions, for garnish
Instructions
- While rice is warm, stir in rice vinegar, sugar, and salt. Let it cool slightly.
- Divide rice into bowls as the base.
- Top with avocado slices, cucumber, carrots, and chopped seaweed.
- Add crispy shrimp tempura on top.
- Drizzle with spicy mayo and a splash of soy sauce.
- Finish with crispy onions or tempura flakes, sesame seeds, and green onions. Serve immediately.
Notes
- Use frozen shrimp tempura for convenience—bake or air fry until crispy.
- Substitute crispy tofu, seared salmon, or imitation crab as alternative proteins.
- Swap rice for cauliflower rice or shredded cabbage for a low-carb bowl.
- Add pickled ginger, wasabi, or eel sauce for a sushi-inspired flavor boost.
- Add crunchy toppings just before serving to keep them crisp.
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