Teriyaki Shrimp Rice Bowls (Printable)
Quick, vibrant bowl with glazed shrimp, rice, and fresh vegetables.
# What You'll Need:
→ Shrimp
01 - 1 lb large shrimp, peeled and deveined
→ Teriyaki Sauce
02 - 1/3 cup soy sauce
03 - 2 tbsp mirin
04 - 1 tbsp honey or brown sugar
05 - 1 tbsp rice vinegar
06 - 1 clove garlic, minced
07 - 1 tsp ginger, grated
08 - 1 tsp cornstarch mixed with 1 tbsp water
→ Rice
09 - 1 1/2 cups jasmine or sushi rice
10 - 2 cups water
→ Vegetables & Garnish
11 - 1 medium carrot, julienned
12 - 1 cup cooked edamame, shelled
13 - 1 small cucumber, sliced
14 - 2 green onions, thinly sliced
15 - 1 tbsp sesame seeds
16 - 1 sheet nori, sliced (optional)
→ Cooking Oil
17 - 1 tbsp neutral oil (e.g., canola or grapeseed)
# Steps:
01 - Rinse the rice under cold water until the water runs clear. Combine the rice and water in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes before fluffing.
02 - While the rice is cooking, whisk together the soy sauce, mirin, honey (or brown sugar), rice vinegar, minced garlic, and grated ginger in a small saucepan. Bring the mixture to a gentle simmer. Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens. Remove from heat.
03 - Pat the shrimp dry with paper towels. Heat the neutral oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque. Pour the prepared teriyaki sauce over the shrimp, toss to coat evenly, and allow the sauce to caramelize briefly. Remove from heat.
04 - Divide the cooked fluffy rice evenly among 4 bowls. Top with the glazed teriyaki shrimp. Arrange the julienned carrots, edamame, cucumber slices, and green onions around the shrimp. Sprinkle with sesame seeds and nori strips if using.
05 - Serve the bowls immediately while the shrimp and rice are warm.
# Expert Tips:
01 -
- The homemade sauce comes together in minutes and tastes better than any bottle.
- It is a complete meal in a bowl with minimal cleanup required afterward.
02 -
- Do not crowd the pan when searing shrimp or they will steam instead of getting a nice sear.
- The sauce thickens fast once the cornstarch hits the heat, so keep stirring to avoid lumps.
03 -
- Pat the shrimp extremely dry before cooking to ensure they sear rather than boil.
- Prep all vegetables before you start cooking because the stir fry goes very fast.