Shrimp Sushi Bowl + Healthier Yum Yum Sauce

Shrimp Sushi Bowl and Healthier Yum Yum Sauce

Serving size: 4 bowls


Sushi Bowl:

  • 16 oz frozen shrimp

  • 3 cups cooked white or brown rice

  • ½ cup thinly sliced peeled cucumbers

  • 1/2 cup thinly sliced radishes

  • 1 large avocado thinly sliced

  • 1 large spiralized carrot (use spiralizer! If you don’t have one, order one from amazon OR cut carrots into thinly sliced pieces)

  • 2 tbsp white sesame seeds

  • 1 tsp apple cider vinegar

  • 3 Tbsp coconut oil

  • 1 clove fresh garlic (minced)

  • 1/2 tsp kosher salt

  • 1/4 tsp pepper

  • 1 tsp sugar in the raw

  • 2 stalks green onion 

  • Pinch brown sugar 

Yum Yum Sauce:

  • 1/4 cup organic mayonnaise or plain Greek yogurt

  • 1 Tbsp organic ketchup

  • 1/2 tsp liquid aminos or soy sauce

  • 1/4 tsp granulated garlic powder

  • 1/4 tsp all purpose seasoning (i.e. trader joe’s salute seasoning)

  • Pinch of salt + pepper to taste


  1. Let shrimp defrost in warm water for 20-30 minutes and peel tails off.

  2. In a large fry pan, over medium heat add coconut oil and minced garlic. Stir with spatula then add shrimp.

  3. Next, add 1/2 tsp salt and 1/4 tsp pepper to shrimp and cook over medium heat for 5-6 minutes or until done. Set shrimp aside.

  4. In a large bowl, combine cooked rice, apple cider vinegar, and brown and white sugar. Mix with spoon and set aside.

  5. Next, line up serving bowls and to each add 1/2 cup-3/4 cup rice per each bowl.

  6. Then, layer on top of each rice: shrimp, cucumber, radish, avocado, carrot, green onion and sesame seeds.

  7. Lastly, in a small mixing bowl combine: all yum yum sauce ingredients and mix with whisk or fork. Use spoon to drizzle on top of sushi bowls!

We want to see your yummy creations! After making this recipe to connect with other BMAB Moms + Healthy dishes, be sure to snap a pick and check in with the community on social using @blossomingmommyandbaby #blossomingmommyandbaby #blossomingmommyandbabyfood xo!