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Teriyaki Shrimp Rice Bowls

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By Audrey Sinclair • June 9th, 2026
Teriyaki shrimp rice bowls topped with colorful vegetables and sesame seeds. Pin It
Teriyaki shrimp rice bowls topped with colorful vegetables and sesame seeds. | spoonistry.com

Enjoy vibrant bowls featuring succulent shrimp glazed in homemade teriyaki sauce. Served over fluffy jasmine rice with crisp vegetables like carrot, edamame, and cucumber, these bowls are ready in 30 minutes. Perfect for a quick, flavorful meal.

There was a rainy Tuesday last month when takeout just felt like too much effort, but I was craving something bold and sticky.

I remember standing over the skillet as the sauce hit the hot shrimp, watching it bubble and turn into a gorgeous glaze.

Ingredients

  • Large shrimp: Fresh shrimp tastes best, but frozen works perfectly if thawed completely.
  • Soy sauce: Use a high quality brand for the deepest umami flavor.
  • Mirin: This sweet rice wine is essential for that authentic Japanese shine.
  • Honey or brown sugar: Balances the saltiness and helps the sauce caramelize.
  • Rice vinegar: Adds a necessary tang to cut through the sweetness.
  • Garlic and ginger: Fresh aromatics make the base of the sauce sing.
  • Cornstarch: The secret to getting that perfect thick glossy coating.
  • Jasmine or sushi rice: Short grain rice clings perfectly to the teriyaki glaze.
  • Vegetables: Julienned carrots and cucumber provide a refreshing crunch.
  • Edamame: Adds a nice protein boost and a pop of bright green.
  • Sesame seeds and nori: These garnishes add a final restaurant style finish.

Instructions

Prep the rice:
Rinse the grains until the water runs clear, then simmer with water until fluffy.
Make the glaze:
Whisk the sauce ingredients in a small pan and simmer until slightly thickened.
Sear the seafood:
Cook the shrimp in hot oil until they turn pink and opaque.
Coat and caramelize:
Pour the sauce over the shrimp and let it bubble until sticky.
Build the bowl:
Layer the rice and vegetables before topping with the hot glazed shrimp.
Glazed shrimp over fluffy jasmine rice in a vibrant teriyaki bowl. Pin It
Glazed shrimp over fluffy jasmine rice in a vibrant teriyaki bowl. | spoonistry.com

My partner usually goes back for seconds, scraping every last drop of sauce from the bowl.

Rice Perfection

I used to struggle with sticky rice until I learned the importance of the rinsing step.

Veggie Crunch

Cutting the vegetables into thin matchsticks ensures they stay crisp in the bowl.

Make It Yours

Do not be afraid to swap in whatever fresh vegetables you have in the crisper drawer.

  • Sliced avocado adds a creamy element.
  • Spicy mayo works great as an extra drizzle.
  • Sesame oil can be brushed onto the shrimp for extra nuttiness.
Succulent teriyaki shrimp served with crisp veggies in a hearty rice bowl. Pin It
Succulent teriyaki shrimp served with crisp veggies in a hearty rice bowl. | spoonistry.com

I hope this bowl brings a little excitement to your dinner table tonight.

Recipe FAQs

Total time is 30 minutes, including prep and cooking.

Yes, thaw and pat dry before cooking for best results.

Jasmine or sushi rice is ideal, but brown or cauliflower rice can substitute.

Yes, a simple blend of soy sauce, mirin, honey, and spices.

This recipe makes 4 servings.

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Teriyaki shrimp rice bowls topped with colorful vegetables and sesame seeds.
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Teriyaki Shrimp Rice Bowls

Glazed shrimp over rice with fresh veggies.

Prep 15m
Cook 15m
Total 30m
Servings 4
Difficulty Easy

Ingredients

Shrimp

  • 1 lb large shrimp, peeled and deveined

Teriyaki Sauce

  • 1/3 cup soy sauce
  • 2 tbsp mirin
  • 1 tbsp honey or brown sugar
  • 1 tbsp rice vinegar
  • 1 clove garlic, minced
  • 1 tsp ginger, grated
  • 1 tsp cornstarch mixed with 1 tbsp water

Rice

  • 1 1/2 cups jasmine or sushi rice
  • 2 cups water

Vegetables & Garnish

  • 1 medium carrot, julienned
  • 1 cup shelled and cooked edamame
  • 1 small cucumber, sliced
  • 2 green onions, thinly sliced
  • 1 tbsp sesame seeds
  • 1 sheet nori, sliced (optional)

Cooking Oil

  • 1 tbsp neutral oil (e.g., canola or grapeseed)

Instructions

1
Prepare the Rice: Rinse the rice until the water runs clear. Combine the 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 before fluffing.
2
Make the Teriyaki Sauce: While the rice cooks, whisk together the soy sauce, mirin, honey, rice vinegar, garlic, and ginger in a small saucepan. Bring to a simmer, stir in the cornstarch slurry, and cook for 1–2 minutes until thickened. Remove from heat.
3
Cook the Shrimp: Pat the shrimp dry. Heat oil in a large skillet over medium-high heat. Add shrimp and cook for 1–2 minutes per side until pink. Pour in the teriyaki sauce, toss to coat, and let briefly caramelize. Remove from heat.
4
Assemble the Bowls: Divide the cooked rice among 4 bowls. Top with the teriyaki shrimp, carrots, edamame, cucumber, and green onions. Sprinkle with sesame seeds and nori strips if desired. Serve immediately.
Additional Information

Equipment Needed

  • Medium pot with lid
  • Small saucepan
  • Large skillet
  • Mixing bowls
  • Chef’s knife and cutting board

Nutrition (Per Serving)

Calories 415
Protein 29g
Carbs 65g
Fat 5g

Allergy Information

  • Contains shellfish (shrimp) and soy (soy sauce, edamame). Mirin and soy sauce may contain gluten; use gluten-free versions if necessary. Always check ingredient labels for hidden allergens.
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Audrey Sinclair

Passionate home cook sharing quick, easy, and family-friendly recipes with practical kitchen tips.