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Sushi Rice Bowl Shot.jpg

Servings: 6

Cook Time: 4 minutes (to heat the vinegar)





6 cups white rice - cooked

1/2 cup rice vinegar

1/4 cup granulated sugar

1/2 teaspoon salt



1 cup chopped shrimp - cooked*

1/2 cup mayonnaise

2 Tablespoons Sriracha

2 Tablespoon green onion minced

1 Tablespoon wasabi

1 teaspoon sesame oil


Panko breadcrumbs:

1/4 cup panko breadcrumbs

2 Tablespoons sesame oil


Quail eggs:

6 quail eggs - cooked over easy**

2 Tablespoon olive oil



1/4 cup carrots - shredded

1/4 cup cucumbers - julienned

1/2 avocado - sliced thinly

1 sheet nori

12 slices of sushi ginger

Wasabi (quantity based on your liking)***





Heat the vinegar and sugar until warm and sugar has dissolved. Pour over rice and stir to mix. Let rice rest while you fix the next toppings.



In medium bowl add the shrimp, onions, mayo, wasabi, sesame oil and sriracha and mix well to combine. Set aside.



Place sesame oil in small sauté pan and heat on medium heat. Stir in the panko breadcrumbs and sauté until deep golden brown. Pour into a bowl and set aside.


Quail eggs:

Heat oil in medium sauté pan on medium heat. Add eggs and cook until whites are opaque. Lower heat as needed, Quail eggs are smaller and can cook quickly. Remove from pan and put on plate.



Scoop rice into small rice bowls evenly.

Using a cookie scoop or spoon, scoop shrimp mixture and place on top of rice to one side of rice bowl.

Add a Quail egg on top of the rice to the other side of rice bowl.

Arrange cucumber, avocado, carrots, ginger, nori and wasabi around the egg and shrimp.

Sprinkle with panko breadcrumbs.

Serve with soy sauce.


*Save time and buy your shrimp already cooked in the freezer aisle.

** When cracking open a Quail egg, the membrane, the thin lining behind the shell can be tough to break. Use the point of a knife to get it started and then continue to break open egg as you normally would.

*** Wasabi is a Japanese horseradish and can be quite spicy. Use to your liking.

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