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Japanese cuisine is renowned for its harmonious blend of flavors, colors, and textures, making it one of the most beloved cuisines worldwide. From intricately crafted sushi to heartwarming ramen, the offerings are not only delicious but also visually stunning. Among the many dishes that embody the essence of this culinary culture, the Japanese Shrimp Rice Bowl stands out as a favorite. It is a beautiful representation of the balance that defines Japanese meals, combining savory elements with fresh vegetables, all served over perfectly cooked rice.
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Delightful Japanese Shrimp Rice Bowl

Make mealtime a joyful experience with this easy Japanese shrimp rice bowl recipe. Featuring succulent Japanese shrimp, fluffy jasmine rice, and vibrant edamame, this dish is infused with the warmth of ginger and a splash of soy sauce. Perfect for families seeking a flavorful and satisfying meal that celebrates the essence of home cooking.

Ingredients

2 cups jasmine rice

3 cups water

1 lb large shrimp, peeled and deveined

2 tablespoons soy sauce

1 tablespoon mirin (sweet rice wine)

1 teaspoon sesame oil

1 tablespoon vegetable oil

2 green onions, finely sliced

1 cup edamame, shelled (fresh or frozen)

1/2 cup carrots, julienned

1 tablespoon ginger, freshly grated

2 cloves garlic, minced

1 tablespoon sesame seeds, for garnish

Seaweed strips (nori), for garnish

Salt and freshly ground pepper, to taste

Instructions

Cook the Rice: Rinse the jasmine rice under cold water until it runs clear to remove excess starch. In a medium-sized pot, combine the rinsed rice and water. Bring the mixture to a rolling boil. Once boiling, lower the heat to a gentle simmer, cover the pot with a lid, and cook for approximately 15 minutes, or until all the water is absorbed and the rice is tender. Once cooked, remove from heat and let it rest covered for an additional 5 minutes. Fluff the rice gently with a fork before serving.

    Marinate the Shrimp: In a bowl, combine the peeled and deveined shrimp with soy sauce, mirin, and sesame oil. Allow the shrimp to marinate for 10-15 minutes to absorb the flavors while you prepare the vegetables.

      Sauté the Vegetables: In a large skillet, heat the vegetable oil over medium heat. Add minced garlic and grated ginger and sauté for about 1 minute until aromatic. Introduce the julienned carrots and shelled edamame to the skillet, cooking for about 5 minutes until the vegetables are bright and tender.

        Cook the Shrimp: Push the sautéed vegetables to one side of the skillet. In the clear area, add the marinated shrimp. Cook for about 3-5 minutes, flipping once halfway through until the shrimp are pink and opaque. Once cooked, toss everything together in the skillet and season with salt and fresh pepper to taste.

          Assemble the Bowl: In individual serving bowls, start by placing a generous serving of the cooked jasmine rice at the bottom. Layer the shrimp and vegetable mixture on top of the rice. Finish with a sprinkle of sliced green onions, sesame seeds, and strips of nori for added umami and visual appeal.

            Serve: Enjoy your warm and savory Japanese shrimp rice bowl while it’s fresh. Feel free to add an extra drizzle of soy sauce or spicy mayo on the side for an extra flavor kick!

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4

                Optional Presentation Tips: For an elegant touch, consider serving the bowls on a wooden platter and adding a small dish of pickled ginger alongside for color and flavor contrast.