Quinoa Sushi Bowl with Garlic Ginger Shrimp and Spicy Mayo


A unique twist on classic sushi, with additional protein from the quinoa.

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Leftovers can be assembled together and stored in the refrigerator overnight for a ready-to-go lunch that does not need to be heated. Seaweed is high in iodine, an essential mineral for thyroid health.

Quinoa Sushi Bowl with Garlic Ginger Shrimp and Spicy Mayo
Recipe Type: Entree
Author: Genevieve Doll
Serves: 4
  • 3 cups water
  • 1½ cups quinoa
  • ¾ teaspoon salt
  • 1½ tablespoons rice vinegar
  • ⅓ cup organic mayonnaise
  • 1 tablespoon + 1 teaspoon lime juice
  • 1 tablespoon tamari
  • ¼ teaspoon ground cayenne
  • 2 sheets nori
  • 1½ tablespoons toasted sesame oil
  • 1 lb. shrimp, peeled and deveined
  • 4 large garlic cloves, minced
  • 3 tablespoons minced ginger
  • 2 ounces arugula
  • ½ medium cucumber, seeded and medium diced (about 1 cup)
  • 1 avocado, diced
  • 1 tablespoon sesame seeds, for garnish


    1. Bring water to a boil in a medium saucepan. Add quinoa and salt, cover, and reduce to a simmer. Cook 20 minutes, until water is absorbed. Turn off heat and steam with lid on for 5 minutes. Add rice vinegar and fluff with a fork.
    2. Meanwhile, prepare spicy mayo by whisking mayonnaise, lime juice, tamari and cayenne in a small bowl. Season to taste.
    3. Using scissors, slice nori into ½-inch strips. Stack together and cut into ½-inch squares. Stir half of the sliced nori into quinoa once it is cooked.
    4. Heat sesame oil in a large sauté pan over medium-high heat. Add shrimp, and cook about 2 minutes on each side, until pink and no longer opaque. Stir in garlic, ginger and a pinch of salt, and cook for 1 minute more, until fragrant.
    5. To assemble, divide quinoa into 4 bowls. Top with shrimp, a nest of arugula, cucumbers and avocado. Drizzle with mayo, and garnish with remaining nori and sesame seeds.



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