Shrimp & Nori Sushi Rice Bowl - Annie's Homegrown
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Shrimp & Nori Sushi Rice Bowl

Shrimp and sushi rice bowls because who says you can’t be mom and master chef?

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Shrimp & Nori Sushi Rice Bowl

Shrimp and sushi rice bowls because who says you can’t be mom and master chef?



  • 10 ounce bag frozen organic shelled edamame
  • 2 tablespoons water
  • 1 tablespoon toasted sesame oil
  • 1 1/4 teaspoon salt


  • 2 tablespoons toasted sesame oil
  • 1 lb uncooked deveined peeled large shrimp (tail shells removed)
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 2 teaspoons chili garlic sauce
  • 1 teaspoon finely chopped fresh ginger root

For Serving:

  • 4 cups cooked sushi rice
  • 2 cups shredded carrots
  • 1 medium avocado, peeled, pitted and diced
  • 1/4 cup matchstick-cut cucumber
  • 2 green onions, thinly sliced on the bias
  • 1 large sheet toasted nori, cut in matchsticks
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup Annie’s Asian Sesame Vinaigrette


  1. In medium microwavable bowl, place frozen edamame and water. Cover and microwave 3 to 5 minutes or until steaming. Drain.
  2. Stir in 1 tablespoon sesame oil and the salt. Set aside.
  3. In 12-inch skillet, heat 2 tablespoons sesame oil over medium-high heat.
  4. Add shrimp in single layer; cook 1 to 2 minutes, without moving, until shrimp release easily from pan.
  5. Stir in soy sauce, honey, chili garlic sauce and ginger root.
  6. Cook 2 to 3 minutes longer, stirring frequently, until shrimp are pink and cooked through. Mixture will be saucy.
  7. Divide rice among 4 bowls.
  8. Top with shrimp and sauce, edamame, carrots, avocado and cucumber.
  9. Sprinkle with green onions, nori and cilantro.
  10. Serve with  Annie’s Asian Sesame Vinaigrette.


For more recipes from Tablespoon, click here.


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