Ever crave sushi but dread the mess or fuss of rolling? Trust me, I get it. That’s why this shrimp avocado grain-free sushi bowl is, hands down, my go-to whenever I’m hit with a sushi craving but want to keep things a little lighter. Got no sushi rice on hand? No problem. You can whip up this bowl in under 30 minutes, toss shrimp with a few pantry staples, pile on ripe avocado, and boom—dinner that tastes like five-star restaurant sushi, minus the tiny rolls (and the stress). Plus, if you like fresh fast meals, you might also love these Creamy Avocado Tuna Salad Sandwiches from TastyLabo—so simple, so cozy. 
Ingredient notes
Okay, so here’s what you need. For the star: fresh shrimp. I always buy peeled and deveined because honestly, peeling shrimp is not my idea of a good time. Next up, avocado. Gotta be ripe, never mushy. If you slice into a green rock, just go ahead and make something else.
Then the grain-free “base”—I’m into riced cauliflower because it soaks up flavor like a sponge (and doesn’t leave you snoozing after lunch). A splash of coconut aminos or tamari adds that salty-sweet kick. Don’t forget nori sheets, sliced thin for extra ocean-y goodness.
You’ll also want a squirt of lime, maybe some sliced cucumber or radish. And, oh—do yourself a favor. Sriracha. Just do it. If you need it a little creamier, a tiny bit of mayo (the real stuff) works wonders. Not a lot of fancy stuff, just essentials that pack a punch. 
Step-by-step instructions
First, toss your shrimp in a bit of oil, coconut aminos, and a pinch of garlic powder. Let them marinate while you nuke or sauté your cauliflower rice. You can pan-sear the shrimp, super quick—literally just flip after a minute or two, don’t go over, especially if you like juicy ones.
Pile that hot cauliflower rice into a big bowl, layer on your just-cooked shrimp (it smells so good, honestly). Now, let’s get artsy. Fan out avocado slices on top. Scatter over ribbons of nori, cukes, and radishes if you’re feeling extra. Drizzle with a little extra coconut aminos and sriracha. Sometimes I even sprinkle toasted sesame seeds or green onion.
And you know what? It never looks as pretty as the photos online. My avocado always flops over. Still delicious though.
“I tried your shrimp avocado sushi bowl last week and my husband won’t stop asking for it. He says it’s better than takeout. I mean—what?! Thanks for giving me an easy win in the kitchen.” – Dana, happy reader
Tips for making the perfect shrimp sushi bowl
Here are some tricks I swear by—since I’ve definitely flopped a bowl or two!
- Always pat your shrimp dry before marinating. Makes the flavor stick better.
- Use a really sharp knife for slicing avocado. Dull blades = guac, not slices.
- Warm your bowl before plating—keeps everything cozy and fresh longer.
- If you hate soggy nori, add it right before eating.
Ali, my neighbor, swears by a dollop of homemade wasabi, but I’m not that brave. Most days, I just want to eat and get back to binge-watching.
Variations to try
There’s no one right way to make a shrimp avocado grain-free sushi bowl, trust me. Some days I swap shrimp for cooked salmon or tofu, especially when my pescatarian cousin visits from out of town. For even more crunch, I’ll shave in carrots or swap the nori for crispy seaweed snacks.
And don’t stress if you run out of something—once I used a little leftover kimchi instead of cucumber and actually, it turned out unforgettable (in a good way, not like, oops-will-never-eat-that-again bad). If you want it creamier, swirl in a little Greek yogurt or spicy mayo. Suddenly it’s a whole new meal.
Nutritional information
If you’re tracking (or just curious), this bowl is low in carbs, big on protein, and not heavy at all. Using cauliflower rice means you get plenty of fiber and color without the carb-rollercoaster of regular sushi rice. Each serving packs healthy fats from the avocado and gives you omega-3s if you add a sprinkle of chia on top.
Shrimp is lean and basically guilt-free, and you can safely call this bowl gluten-free if you use tamari instead of regular soy sauce. No dairy, either. It’s actually pretty light but keeps me full for hours. Can’t say that about most takeout sushi.
Common Questions
Do I have to use shrimp?
Nope! Swap in cooked chicken, crab, tofu, or baked salmon. Just use whatever you like best.
How do I make cauliflower rice taste good?
Quick tip—toast it in a dry pan before dressing it. It brings out a nutty flavor and loses that “steamed veggie” vibe.
Is this bowl okay to prep ahead?
Totally. I keep the shrimp and veggies in separate containers, toss everything together right before eating. Avocado goes brown fast, so I add it last.
Can you use frozen shrimp?
Absolutely. Thaw in a colander under cold water and pat dry. Works fine for busy weeknights!
Is it kid-friendly?
Yep, just easy up on the sriracha and let the little ones top their own bowls. Makes for less dinner table drama.
Give Your Sushi Cravings a Fresh Twist Tonight
So here’s my pitch—give this bowl a try next time you need something fast, tasty, and a whole lot of fun to build. You really don’t need fancy knives or sushi skills to get those fresh flavors going. If you love making grain-free bowls, you’ll probably get a kick out of the dynamite shrimp sushi bowl or even this teriyaki shrimp sushi bowl from The Almond Eater, both packed with creativity. Sushi nights are a breeze, honestly, why not start today? 
Shrimp Avocado Grain-Free Sushi Bowl
Ingredients
Method
- Toss the shrimp in a bit of oil, coconut aminos, and a pinch of garlic powder. Let them marinate while you prepare the cauliflower rice.
- Nuke or sauté the cauliflower rice until hot and cooked through.
- Pan-sear the marinated shrimp until they turn pink, flipping after a minute or two to avoid overcooking.
- Pile the hot cauliflower rice into a bowl and layer on the cooked shrimp.
- Fan out avocado slices on top, then scatter with nori, cucumber, and radish.
- Drizzle with coconut aminos and sriracha. Optionally sprinkle with toasted sesame seeds or green onion.