Lightning-fast Japanese-inspired rice bowls loaded with caramelized teriyaki shrimp, steamed edamame, pickled ginger, and a drizzle of spicy mayo. Perfect for busy weeknights when you want restaurant-quality flavor in under 15 minutes.
Prep: 5 min
Cook: 10 min
Total: 15 min
2 servings
Ingredients
1 lb large shrimp, peeled and deveined
2 cups cooked Japanese short-grain rice
1/4 cup soy sauce
2 tablespoons mirin
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 cup shelled edamame, thawed
1 avocado, sliced
2 tablespoons pickled ginger
1 tablespoon sesame seeds
2 green onions, thinly sliced
Spicy mayo (2 tbsp mayo + 1 tsp sriracha)
1 tablespoon vegetable oil
Instructions
1
Whisk together soy sauce, mirin, rice vinegar, honey, sesame oil, garlic, and ginger in a small bowl to make the teriyaki sauce.
2
Heat vegetable oil in a large skillet over high heat. Add shrimp in a single layer and sear for 1-2 minutes per side until pink.
3
Pour teriyaki sauce over the shrimp. Cook for 1-2 more minutes until sauce thickens and shrimp are glazed and caramelized.
4
Divide warm rice between two bowls. Arrange teriyaki shrimp on top.
5
Add edamame, sliced avocado, and pickled ginger alongside the shrimp.
6
Drizzle with spicy mayo, then sprinkle with sesame seeds and sliced green onions. Serve immediately.
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