Sushi Bar Style Shrimp and Snow Tuna Rice Bowl

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A vibrant sushi bowl layered with seared snow tuna and tender shrimp over seasoned sushi rice, garnished with fresh cucumber and avocado. This Japanese-inspired sushi recipe, ready in about 35 minutes, pairs sushi rice, rice vinegar, sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup sushi rice
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 6 oz snow tuna, sliced thin
• 8 large shrimp, peeled and deveined
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 cup cucumber, julienned
• 1/2 avocado, sliced
• 2 tbsp pickled ginger
• 1 tbsp toasted sesame seeds
• 1 tbsp scallions, sliced
• 1 tbsp vegetable oil
• optional, for serving wasabi paste

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup sushi rice under cold water until water runs clear. Cook rice according to package instructions. While still warm, mix 2 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp salt into the rice. Set aside to cool.
2. Step 2: Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add 8 large peeled shrimp and cook for 2 minutes per side until pink and opaque. Remove and set aside.
3. Step 3: Using the same skillet, sear 6 oz thinly sliced snow tuna for 30 seconds per side until just browned on the edges but raw inside.
4. Step 4: In a small bowl, combine 2 tbsp soy sauce and 1 tsp sesame oil.
5. Step 5: To assemble, divide the sushi rice between two bowls. Arrange seared snow tuna slices and cooked shrimp on top.
6. Step 6: Garnish each bowl with 1/2 cup julienned cucumber, 1/2 sliced avocado, 2 tbsp pickled ginger, 1 tbsp toasted sesame seeds, and 1 tbsp sliced scallions.
7. Step 7: Drizzle soy-sesame sauce over the bowls and serve with wasabi paste on the side if desired.