Published: September 7, 2025
Last updated: September 9, 2025
Crunchy Roll Sushi Bowl Recipe
I love making bowls like this because they turn simple leftovers into something exciting.
A little leftover rice, some crispy shrimp, and quick-pickled cucumbers come together with bold flavors that remind me of a sushi roll, without the rolling. It’s the kind of meal I pull together on busy nights when I’m craving sushi, want something fun, and need dinner on the table fast.
Why I Love This Recipe
Think about the foods that truly bring you joy.
For me, sometimes the best part of my day is those 30 minutes spent cooking and then sitting down to eat. It’s relaxing, grounding, and a break from the hustle. In a world where there’s always something to do and bills to pay, food is one of the ways I reconnect with myself.
That’s why meals like my Crunchy Sushi Roll Bowl exist. With crispy tempura shrimp and a creamy sriracha mayo drizzle, it’s one of those dinners I know I can count on to spark joy at the end of a busy day.
Why You’ll Love This Crunchy Roll Sushi Bowl
Equipment You Will Need
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Large bowl: Perfect for tossing the kimchi cucumbers.
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Small bowl: For mixing up the sriracha mayo.
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Wooden spoon or silicone spatula: To stir and combine ingredients without bruising veggies.
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Wire rack: Keeps the tempura shrimp crispy after baking or frying.
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Baking sheet or Air Fryer: Useful if reheating store-bought tempura shrimp in the oven or air fryer.
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Sharp knife and cutting board: For slicing jalapeños, cucumbers, and herbs.
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Measuring spoons: To get the sauce and seasoning ratios just right.
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Rice cooker: I use this rice cooker found on amazon.
Ingredients You’ll Need
- Shrimp Tempura: cook according to the packaging instructions. I prefer using the air fryer. I cooked my shrimp for 10min at 400 degrees F until the shrimp was heated through and prank bread crumbs are golden brown.
- Sushi Rice: I like to use sticky rice for this recipe, or other white rice for this recipe such as Jasmine rice if you prefer. I prefer a short-grain sushi rice.
- Cucumber-Inspired Kimchi Salad: I used lemon pepper cucumbers from my local farmers’ market. However, you can use Persian cucumbers, English cucumbers, or even lemon cucumbers! I used a mandolin to slice the cucumbers into equal pieces.
- Tip: leave the cucumber salad out at room temperate for 30min so it is a little less cold.
- Spicy Sriracha Mayo Sauce: I use Hellmann’s mayo, but you could use Kewpie mayo if you have it.
- Fresh Herbs: I use a mix of basil and chives from my garden. Cilantro would also pair well.
- Jalapeños: sliced fresh from my garden
- Sesame Seeds: I use a mix of white and black sesame seeds
Step-by-Step Instructions For Sushi Roll Recipe
- If using leftover rice, reheat gently in the microwave or on the stovetop with a splash of water. Fluff with a fork.
Tip: For a more fiber-rich base, swap in brown rice or a quinoa/rice mix.
- In a large bowl, toss sliced cucumbers with gochugaru, soy sauce, rice wine vinegar, and sesame oil. Let it sit for at least 10 minutes to marinate.
Tip: These can be made ahead and stored in the fridge for a quick add-in later.
- Prepare shrimp according to package directions or fry homemade tempura shrimp until golden brown and crispy. Transfer to a wire rack to keep crunchy.
- In a small bowl, stir together mayo, sriracha, and Thai sweet chili sauce. Thin with water if you want a drizzle-ready consistency.
- Reheat your rice with a little water or even rice vinegar.
- Add rice, tempura shrimp, and cucumber salad to your bowl.
- Garnish The Homemade Sushi Bowl
- Top with thin-sliced jalapenos
- Lots of fresh herbs.
- Use an extra drizzle of soy sauce if you like, and lots of homemade sriracha mayo!
- For a crispy topping, you can add toasted pink bread crumbs.
Dietitian Tips for a Balanced Bowl
Customizations for Protein and Sauce Options
Storage and Meal Prep Suggestions
Storage Suggestions
- Rice: Store cooked rice in the refrigerator in an airtight container for up to 3 days.
- Cucumbers: Best eaten fresh, but can keep for 1–2 days in the fridge.
- Shrimp: Tempura is best served immediately to keep it crunchy, but you can re-crisp it in the oven or air fryer.
- Sauce: Store in a jar in the fridge for up to 5 days.
Meal Prep Suggestions
- Make the rice and cucumber salad in advance.
- Make the tempura shrimp quickly in the air fryer. Instead of reheating the shrimp, wait until right before serving to make the recipe.
Like This Crunchy Roll Sushi Bowl Recipe?
More Easy Flexitarian Recipes to Try
Crunchy Sushi Roll Bowl with Tempura Shrimp
Equipment
- large bowl
- Small bowl
- wooden spoon
- wire wrach
- Baking Sheet
- sharp knife and cutting board
- measuring cups and spoons
- Air Fryer
Ingredients
- 4 cups sushi rice
- 16 tempura shrimp
Kimchi Inspired Cucumbers
- 2 cups sliced cucumbers
- 1 tbsp gochugaru
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tsp sesame oil
sriracha mayo
- 2 tbsp mayo
- 1 tbsp Thai sweet chili sauce
- 1 tbsp sriracha
- 1 tsp water to thin optional
toppings
- 4 tbsp fresh basil
- 2 tbsp fresh chives or green onion tops
- 2 tbsp sesame seeds
Instructions
Make the Kimchi Cucumbers
- Toss sliced cucumbers with gochugaru, soy sauce, vinegar, and sesame oil. Let sit for at least 10 minutes to absorb flavor.Tip: Make these ahead of time—flavor deepens as they sit in the fridge.
Prepare the Shrimp
- Cook tempura shrimp according to package instructions, or fry homemade tempura shrimp until golden brown.Tip: For maximum crunch, place cooked shrimp on a wire rack instead of paper towels.
Mix the Sriracha Mayo
- Stir mayo, sriracha, and sweet chili sauce together in a small bowl. Add water if you want a drizzleable consistency.
Assemble the Bowl
- Start with rice as your base.Top with crispy shrimp, cucumbers, jalapeños, herbs, and sesame seeds.Drizzle generously with sriracha mayo.
Hi, I’m Sarah Harper, a Registered Dietitian Nutritionist passionate about cooking, eating, and sharing all things food! At The Addy Bean, you’ll find a variety of flexitarian recipes designed to inspire and empower you to explore the delicious world of plant-based eating. My mission is to make plant-forward meals approachable, enjoyable, and part of your everyday life!
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