Teriyaki Shrimp Rice Bowls (Printable)
Succulent shrimp glazed in teriyaki sauce over rice with fresh veggies.
# 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 (100 g) edamame, shelled and cooked
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)
# Directions:
01 - Rinse rice until water runs clear. Combine rice and water in a pot, bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let rest for 5 minutes.
02 - While rice cooks, whisk together soy sauce, mirin, honey (or brown sugar), rice vinegar, garlic, and ginger in a small saucepan. Bring to a simmer, then stir in cornstarch slurry, and cook for 1–2 minutes until thickened. Remove from heat.
03 - Pat shrimp dry. Heat oil in a large skillet over medium-high heat. Add shrimp and cook 1–2 minutes per side, until pink. Pour in teriyaki sauce, toss to coat, and let briefly caramelize. Remove from heat.
04 - Divide rice among 4 bowls. Top with teriyaki shrimp, carrots, edamame, cucumber, and green onions. Sprinkle with sesame seeds and nori strips if desired.
05 - Serve immediately.
# Expert Tips:
01 -
- The homemade teriyaki sauce is far superior to anything you can buy at the store
- It comes together in thirty minutes flat
02 -
- Overcooking the shrimp will make them rubbery and tough
- The sauce thickens rapidly once the cornstarch is added
03 -
- Double the sauce recipe if you love extra glaze
- Grate the ginger with a microplane to avoid fibrous strings