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A teriyaki shrimp rice bowl in a teal ceramic bowl with glazed shrimp, sliced avocado, and brown rice, topped with black and white sesame seeds, sliced green onions, and fresh cilantro, with teriyaki sauce drizzled throughout.

Teriyaki Shrimp Rice Bowls

A vibrant, high-protein weeknight dinner bowl featuring succulent griddle-seared jumbo shrimp tossed in a sweet homemade teriyaki glaze, served over fluffy jasmine rice with fresh avocado.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Dinner
Cuisine: Japanese
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g jumbo shrimp Peeled, deveined, and patted completely dry with paper towels
  • 2 cups jasmine rice Cooked fresh to establish a warm, fluffy grain baseline
  • ½ cup low-sodium soy sauce The primary savory liquid component for our homemade glaze
  • ⅓ cup packed brown sugar Balances out the salty soy metrics with a rich molasses sweet note
  • 1 large Hass avocado Sliced into thin, cool green wheels for presentation
  • 2 tablespoon black sesame seeds Scattered over the top surface to provide a nutty crunch contrast
  • 1 tablespoon toasted sesame oil High-smoke-point oil used for frying the seafood cleanly
  • 1 teaspoon ground ginger Adds a sharp, aromatic warmth profile directly into the sauce

Equipment

  • 1 Cast iron skillet Maintains the high, even heat distribution needed for a perfect griddle crust
  • 1 Small saucepan Used for simmering the soy, ginger, and sugar into a thick glaze smoothly
  • 1 Wire whisk Perfect for incorporating the cornstarch slurry into the boiling sauce without lumps

Method
 

  1. Combine your low-sodium soy sauce, packed brown sugar, ground ginger, and minced garlic inside a small saucepan over medium heat.
  2. Whisk your cornstarch into two tablespoons of cold water, stirring the slurry into the hot soy base cleanly.
  3. Simmer the dark liquid continuously for three minutes until the glaze turns glossy enough to coat a spoon cleanly.
  4. Pat your raw peeled jumbo shrimp completely dry using a heavy layer of clean paper towels to remove surface water particles.
  5. Heat your toasted sesame oil inside a heavy cast-iron skillet pan over a high stove flame setting until smoking hot.
  6. Add the dry shrimp to the hot pan in a single row, letting them sit completely undisturbed for two minutes.
  7. Turn the pieces over smoothly with a thin spatula, frying the second side for one minute until springy and pink.
  8. Pour the thick teriyaki glaze directly into the skillet, tossing the ingredients for thirty seconds until a bubbly coating forms.
  9. Spoon your warm steamed jasmine rice into deep ceramic bowls, creating a fluffy white foundation bed on one side.
  10. Ladle the hot sticky seafood neatly alongside the rice layers, arranging the pieces cleanly to match our photo.
  11. Fan your fresh thin avocado wheels decorationally across the opposite side of the white rice foundation cleanly.
  12. Drizzle with spicy mayo and scatter your black sesame seeds heavily over the top surface layers before serving hot.

Notes

Patting the raw shrimp completely dry with paper towels before searing is essential to secure a restaurant-quality griddle char instead of steaming the meat.