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Quinoa Sushi Bowl with Garlic Ginger Shrimp and Spicy Mayo
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Quinoa Sushi Bowl with Garlic Ginger Shrimp and Spicy Mayo

A unique twist on classic sushi, with additional protein from the quinoa.
Course: Dinner
Keyword: bowls, garlic, ginger, quinoa, shrimp, spicy mayo, sushi
Servings: 4
Calories: 291kcal
Author: Genevieve Doll


  • 3 cups water
  • cups quinoa
  • ¾ teaspoon salt
  • tablespoons rice vinegar
  • 1/3 cup organic mayonnaise
  • 1 tablespoon + 1 teaspoon lime juice
  • 1 tablespoon tamari
  • ¼ teaspoon ground cayenne
  • 2 sheets nori
  • tablespoons toasted sesame oil
  • 1 pound 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


  • 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.
  • Meanwhile, prepare spicy mayo by whisking mayonnaise, lime juice, tamari and cayenne in a small bowl. Season to taste.
  • 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.
  • 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.
  • 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.


Calories: 291kcal | Carbohydrates: 19g | Protein: 4g | Fat: 7g | Sodium: 297mg | Fiber: 3g | Sugar: 15g