Past Recipes
Spicy Crunchy Shrimp Bowls

Spicy Crunchy Shrimp Bowls with Sushi Rice and Pickled Radish

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Recipe Details


When we’re ordering sushi, a spicy shrimp roll is always a must. We can’t get enough of the combination of creamy, crunchy textures and slightly fiery flavor. Here, we’re recreating the dish by searing and chopping shrimp before tossing them in Sriracha mayo and toasted panko breadcrumbs. Layered over sushi rice with quick-pickled radish and seaweed salad, this roll bowl (that’s a thing, right?) will knock your socks off.


  • Spicy
  • Stovetop Only
  • Quick Prep

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 730
  • Protein 28g
  • Total Carb 83g
  • Total Fat 31g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • jasmine rice
    3/4 cup
    jasmine rice
  • panko breadcrumbs
    1/4 cup
    panko breadcrumbs
  • sesame seeds
    2 teaspoons
    sesame seeds
  • red radishes
    3 ounces
    red radishes
  • scallions
  • sushi vinegar
    2 tablespoons
    sushi vinegar
  • shrimp
    10 ounces
  • wasabi paste
    1 packet
    wasabi paste
  • soy sauce
    1 packet
    soy sauce
  • mayonnaise
    2 ounces
  • Sriracha
    2 packets
  • seaweed salad
    1/2 cup
    seaweed salad

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 12" large nonstick pan


  • Soy
  • Crustacean Shellfish
  • Egg
  • Fish
  • Wheat

Cooking Steps

  1. Cook Rice

    Cook Rice

    In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully evaporated, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes.

  2. Toast Breadcrumbs and Seeds

    Toast Breadcrumbs and Seeds

    While rice cooks, heat a large nonstick pan over medium heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add breadcrumbs. Toast, stirring frequently to prevent burning, until golden, 6-7 minutes. Transfer to a plate and set aside. Return pan to medium heat with sesame seeds. Toast, stirring, until golden, 2 minutes. Transfer to a small bowl. Reserve pan for Step 4.

  3. Pickle Radish and Season Rice

    Pickle Radish and Season Rice

    Rinse radishes, thinly slice, and place in a medium bowl. Rinse scallions, trim and discard roots, and thinly slice, keeping whites and light greens separate from dark greens. Add scallion whites and light greens and 1 tablespoon sushi vinegar to bowl with radishes, and toss to coat. Once rice is cooked, fluff with a fork, then stir in half of toasted sesame seeds and remaining sushi vinegar. Set sushi rice aside, uncovered, until ready to serve.

  4. Sear Shrimp

    Sear Shrimp

    Pat shrimp dry with paper towel and season all over with ¼ teaspoon salt and pepper as desired. Return pan from sesame seeds to medium-high heat and add 1 tablespoon canola oil. When oil is shimmering, add shrimp and sear until opaque and just pink, 2-3 minutes per side. Transfer shrimp to cutting board and set aside to cool slightly.

  5. Make Aioli and Toss Shrimp

    Make Aioli and Toss Shrimp

    In a medium bowl, stir together wasabi, soy sauce, and half of mayonnaise to make aioli. Set aside. In a separate medium bowl, stir together Sriracha and remaining mayonnaise to combine. Once cool enough to handle, roughly chop seared shrimp, add to bowl with Sriracha mayonnaise, and toss to coat. Add toasted breadcrumbs and toss gently to combine, being careful not to overmix (so the breadcrumbs stay crunchy!).

  6. Plate Shrimp Bowls

    Plate Shrimp Bowls

    Drain radishes, discarding liquid. Divide sushi rice between serving bowls and top with sections of seaweed salad, pickled radish, and spicy crunchy shrimp. Garnish with scallion dark greens and remaining toasted sesame seeds. Drizzle over a little wasabi-soy aioli (you can always add more, if you like the heat). Dig in!

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