Teriyaki Shrimp Bowl

When I lived in Japan, I ate a lot of rice bowls. Rice bowls are a quick and easy meal. This particular recipe packs a ton of protein. You can have virtually any type of toppings. Try with chicken!


  • 1/2 pound peeled, de-veined, raw shrimp
  • 1 cup brown rice
  • 1/2 cup shelled edamame
  • 1 cup shitake mushrooms
  • Green onions, sliced finely
  • 2 eggs
  • Sesame seeds
  • 1 teaspoon sesame oil
  • 2 tablespoons vegetable oil

Teriyaki Marinade:

  • 1/2 cup soy sauce
  • 1/3 cup sugar
  • 1 inch freshly grated ginger root
  • 2 garlic cloves, chopped


1. Boil 2 cups of water and add the brown rice. Reduce heat and simmer for about 20-25 minutes.

2. Mix all ingredients for marinade and add shrimp. Leave in fridge to marinate while rice is cooking.

3. While the rice is simmering, chop all the vegetables

4. When rice is finished cooking, take off heat and leave covered.

5. In a saute pan set on medium heat, add vegetable oil and then the marinated shrimp (throw out the leftover shrimp marinade). Cook for about 1-2 minutes.

6. Add the mushrooms and edamame. Cook one minute more. Turn off heat.

7. In a different saute pan on medium heat, add sesame oil. Beat eggs slightly.

8. Cook eggs until set, try not to scramble eggs.

9. Serve rice in two bowls, then add the shrimp and veggie mix on top. Lay the cooked egg on top and garnish with green onions, sesame seeds, and a drizzle of sesame oil. Feeds two.


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