Yum Yum Sushi Bowls

  • Dairy Free
  • Gluten Free
These sushi bowls take much less time and effort to prepare compared to traditional sushi rolls… yet they do not lack the flavor and texture!





  • 1 mango diced
  • 1 cucumber diced
  • 1 avocado diced
  • Cilantro diced
  • Dried seaweed, crumbled
  • Thinly sliced fresh ginger
  • Wasabi paste or sauce
  • Coconut aminos
  • Gluten-free soy sauce


  • 1 pound raw shrimp (peeled)
  • 1 teaspoon paprika
  • 2 tablespoons of olive oil
  • Salt and pepper to taste


  • 2 cups sushi rice
  • 3 cups water
  • 1 tablespoon oil (I like to use a mild flavor oil, such as sunflower oil)
  • ¼ cup honey
  • ½ cup rice vinegar
  • 1 teaspoon salt


First I like to prepare all of the toppings and set them aside so that they are ready to go when the rice and shrimp are hot and ready to serve.

Next, rinse rice in cold water. Combine rice and 3 cups of water in pan. Bring to a boil uncovered, then cover and cook for 20 minutes. (Alternatively, I love to use a rice cooker!)

In a separate saucepan, combine the sunflower oil, honey, rice vinegar, and salt. Heat until ingredients have combined. Set aside to cool.

When rice is cooked, mix the sauce into the rice.

In a separate pan, heat the 2 tablespoons of olive oil. Add shrimp, paprika, salt and pepper. Cook for 6 minutes.

Create your bowls with rice as the base. Add shrimp then your toppings of choice and enjoy! Yum yum!

“Yum yum” is a quote from my young daughter — it's what she says every time I make this meal.

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