Surf and Turf Sushi Bowls
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Surf and Turf Sushi Bowls

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I for sure wanted to make Surf and Turf Sushi Bowls at home to share with the rest of the fam.

My son and I went to a sushi place not too long ago and saw they had a roll with steak and shrimp!

I have never seen steak in sushi, so we had to try it.

I went the bowl route, instead of rolling my own roll, because of convenience of course.

MUCH easier to throw it all over a bowl of rice, right?!

How to make Surf and Turf Sushi Bowls

The rice was cooked first and then allow it to cool slightly.

I just followed the directions on my bag of sushi rice.

Then cook the steak to allow it time to rest. I have a pound of flat iron steak, but you can use any steak cut you prefer.

Rub it with soy sauce and sprinkle lightly with kosher salt and pepper.

Then set a skillet over medium high heat, add vegetable oil.

And cook 3 to 5 minutes per side, depending on how thick your steak is and how you like it cooked.

steak in skillet before cooking
steak in skillet after cooking

Remove the steak and place it on a cutting board to let it rest a few minutes before slicing.

While the steak rests add a pound of peeled shrimp to the same skillet over medium high heat with more soy sauce, kosher salt, and pepper.

The shrimp will cook quickly, about 2 to 3 minutes total.

shrimp in a skillet

Building the Surf and Turf Sushi Bowls…

When ready to build your sushi bowls, start with the cooked sushi rice.

cooked rice in a bowl

Then pile on the sliced steak, shrimp, sliced avocado, and diced mango.

I set everything out and everyone in my family just made their own bowl.

sushi bowl before adding sauces

Top your Surf and Turf Sushi Bowls with all the goodies that’s usually is served with sushi!

I have sriracha mayo, ginger soy glaze, soy sauce, and sesame seeds.

Also had it with pickled ginger and wasabi.

When you dig in just mix everything together so you get all the yumminess in each and every bite 🙂

Surf and Turf Sushi Bowls

Click the picture to order the ginger soy glaze from Amazon

Surf and Turf Sushi Bowls
Surf and Turf Sushi Bowls

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More sushi meals to try like Surf and Turf Sushi Bowls !

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Crispy Salmon Sushi Bites

Cauliflower Rice Sushi Bowls

Cauliflower Rice Sushi Bowls

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Salmon Sushi Bowls

Salmon Sushi Bowls

Shrimp Tempura Sushi Tacos

Shrimp Tempura Sushi Tacos

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Surf and Turf Sushi Bowls
5 from 2 votes
Print

Surf and Turf Sushi Bowls

Surf and Turf Sushi Bowls combine all the yumminess of steak and seafood with sushi, an easy way to enjoy sushi at home

Course Main Course
Cuisine American, Asian
Keyword Power Bowls, Rice Bowls, Shrimp, Steak, Surf and Turf, Sushi
Prep Time 10 minutes
Cook Time 12 minutes
Servings 4
Calories 445 kcal
Author Cheri Renee

Ingredients

  • 1 pound steak of choice (I used flat iron steak)
  • 1 pound jumbo shrimp peeled and deveined
  • 2 Tbsps soy sauce
  • kosher salt, pepper
  • 2 Tbsps vegetable oil
  • 4 cups cooked sushi rice (or cauliflower rice)
  • 1 avocado sliced
  • 1 mango peeled and diced
  • Optional toppings: Sriracha mayo (homemade or store bought), ginger soy glaze (see Amazon link in post above to purchase), pickled ginger, soy sauce, wasabi paste, sesame seeds

Instructions

  1. Brush 1 Tbsp of soy sauce on the steak and sprinkle lightly with kosher salt and pepper.

  2. Set a skillet over medium high heat and add 1 Tbsp vegetable oil and the steak. Cook 3 to 5 minutes per side depending on how you like your steak done and thickness (mine was 1 1/4 inches thick and I cooked 4 minutes per side for medium doneness).

  3. Remove the steak and place on a cutting board to rest. Add the remaining 1 Tbsp vegetable oil to the same skillet over medium high heat and the shrimp, remaining 1 Tbsp soy sauce, kosher salt, and pepper. Cook 2 to 3 minutes, stirring occasionally. Remove and set aside.

  4. Divide the cooked rice between 4 bowls. Slice the steak and divide the steak evenly between the four bowls, add the shrimp, avocado, and mango over each rice bowl.

  5. Add optional toppings such as Sriracha mayo, ginger soy glaze, pickled ginger, soy sauce, wasabi paste, and sesame seeds.

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