Why You’ll Love This Recipe
You’ll love this Sushi Bowl because it’s customizable, quick to prepare, and full of bright, fresh flavors. You get the best parts of sushi—savory rice, tangy soy sauce, creamy avocado, and crunchy veggies—in an easy, no-roll format. It’s healthy, versatile, and ideal for meal prep. Plus, you can adapt it for vegetarian, vegan, or gluten-free diets with simple swaps.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Base:
- Sushi rice or short-grain white rice
- Rice vinegar
- Sugar
- Salt
For the Toppings:
- Cucumber, julienned
- Carrot, shredded or thinly sliced
- Avocado, sliced
- Edamame, cooked and shelled
- Seaweed sheets (nori), cut into small strips
- Pickled ginger
- Sesame seeds
- Green onions, sliced
Protein Options (choose one or mix):
- Raw or cooked salmon or tuna (sushi-grade)
- Shrimp
- Crab or imitation crab
- Tofu or tempeh (for a vegetarian option)
For the Sauce (optional):
- Soy sauce or tamari
- Sriracha mayo (mayonnaise mixed with sriracha)
- Spicy sesame dressing or ponzu sauce
Directions
- Rinse the rice until the water runs clear, then cook according to package directions.
- In a small bowl, mix rice vinegar, sugar, and salt. Stir into the warm rice and let cool slightly.
- Divide the rice among serving bowls.
- Arrange cucumber, carrot, avocado, edamame, and protein neatly on top of the rice.
- Drizzle with soy sauce or your preferred dressing.
- Garnish with nori strips, sesame seeds, and green onions. Serve immediately.
Servings and timing
This recipe serves 4 people.
Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes
Variations
- Vegan Option: Use tofu, tempeh, or edamame for protein and skip seafood.
- Spicy Tuna Bowl: Mix diced tuna with sriracha mayo before serving.
- California-Style: Use imitation crab, avocado, and cucumber for a classic combo.
- Brown Rice or Quinoa: Substitute for sushi rice for a whole-grain version.
- Teriyaki Twist: Add grilled chicken or salmon glazed with teriyaki sauce.
Storage/Reheating
Store leftovers in airtight containers in the refrigerator for up to 2 days. For best texture, store rice and toppings separately. The rice can be lightly warmed before assembling, but toppings like avocado and fish should be kept cold. Avoid freezing, as the texture of the rice and vegetables will change.
FAQs
1. Can I use regular rice instead of sushi rice?
Yes, but sushi rice provides the best texture and flavor when seasoned with vinegar.
2. Is it safe to use raw fish?
Only use sushi-grade fish from a trusted source. If unsure, use cooked seafood or tofu instead.
3. Can I make Sushi Bowls ahead of time?
Yes, prep the ingredients in advance but assemble right before eating for the freshest texture.
4. How do I keep avocado from browning?
Toss sliced avocado with a little lemon or lime juice before adding it to the bowl.
5. What sauces go best with Sushi Bowls?
Soy sauce, spicy mayo, ponzu, or sesame dressing all work beautifully.
6. Can I make it gluten-free?
Yes, use tamari or coconut aminos instead of soy sauce.
7. Can I use brown rice or cauliflower rice?
Absolutely! Both make great bases for a healthier or lower-carb option.
8. What protein works best?
Salmon, tuna, shrimp, crab, or tofu are all excellent choices.
9. How long does Sushi Bowl last in the fridge?
Up to 2 days, though it’s best enjoyed fresh.
10. What can I serve with a Sushi Bowl?
Serve it with miso soup, seaweed salad, or edamame for a complete meal.
Conclusion
Sushi Bowl is a fun, flavorful, and effortless way to enjoy the essence of sushi at home. With its customizable ingredients, fresh vegetables, and vibrant toppings, it’s a healthy and satisfying meal that fits any taste or diet. Whether you’re craving sushi flavors without the rolling or need a quick, wholesome dinner, this bowl is the perfect solution—fresh, fast, and full of flavor.
PrintSushi Bowl
Sushi Bowl is a deconstructed, colorful version of sushi rolls served in a bowl with seasoned rice, fresh vegetables, creamy avocado, and your choice of protein. It delivers all the flavors of sushi in a simple, easy-to-make format that’s perfect for lunch or dinner.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Assembled
- Cuisine: Japanese
- Diet: Gluten Free
Ingredients
- 2 cups sushi rice or short-grain white rice
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cucumber, julienned
- 1 carrot, shredded or thinly sliced
- 1 avocado, sliced
- 1 cup edamame, cooked and shelled
- 1 sheet nori, cut into thin strips
- Pickled ginger, for serving
- 1 tablespoon sesame seeds
- 2 green onions, sliced
- 8 oz sushi-grade salmon or tuna, shrimp, crab, or tofu (choose preferred protein)
- 2 tablespoons soy sauce or tamari
- 2 tablespoons sriracha mayo or sesame dressing (optional)
Instructions
- Rinse the sushi rice under cold water until the water runs clear, then cook according to package directions.
- In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved. Stir this mixture into the warm rice and allow it to cool slightly.
- Divide the seasoned rice among 4 serving bowls.
- Arrange cucumber, carrot, avocado, edamame, and your chosen protein neatly over the rice.
- Drizzle with soy sauce or your favorite dressing such as sriracha mayo or ponzu.
- Garnish with nori strips, sesame seeds, green onions, and serve immediately with pickled ginger on the side.
Notes
- Use sushi-grade fish from a reliable source if using raw seafood.
- For a vegan version, use tofu or tempeh and omit seafood.
- Assemble the bowl right before eating for the freshest taste.
- Toss avocado with lemon juice to prevent browning.
- Store rice and toppings separately if meal prepping.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 40mg
