Sushi Bowl
This Sushi Bowl Recipe gives you all the flavors of your favorite sushi roll in an easy, deconstructed bowl—tangy sushi rice, fresh veggies, and your choice of protein, all ready in about 35–40 minutes.
Ingredients
- 1 1/2 cups short-grain sushi rice uncooked; look for "sushi rice" or Japanese short-grain
- 1 3/4 cups water for cooking the rice
- 3 tablespoons rice vinegar unseasoned, for sushi rice
- 1 tablespoon sugar for seasoning the rice
- 1 teaspoon fine sea salt for seasoning the rice
- 8 ounces sushi-grade salmon diced; or use sushi-grade tuna, cooked shrimp, crab, or tofu
- 3 tablespoons low-sodium soy sauce or tamari for gluten-free, coconut aminos for soy-free
- 1 tablespoon toasted sesame oil
- 1 tablespoon lime juice or rice vinegar for the marinade/sauce
- 1-2 teaspoons sriracha or chili-garlic sauce to taste, for a spicy version
- 1 teaspoon honey or sugar optional, for sweetness in the sauce
- 1 teaspoon fresh ginger grated; or 1/4 teaspoon ground ginger
- 1 clove garlic finely minced, optional
- 1 large avocado sliced or cubed
- 1 cup cucumber diced or thinly sliced; Persian or English preferred
- 1 cup shredded carrots
- 1 cup edamame shelled and thawed
- 2-3 green onions thinly sliced
- 1/2 cup red cabbage very thinly sliced
- 1-2 sheets roasted seaweed (nori) cut into thin strips or crumbled
- 1-2 tablespoons toasted sesame seeds black, white, or a mix
- extra soy sauce or tamari to taste, for serving
- pickled ginger optional, for serving
- wasabi paste optional, for serving
- 1/4 cup mayonnaise for spicy mayo
- 1-2 tablespoons sriracha for spicy mayo, to taste
Instructions
- Rinse the sushi rice under cold water in a fine-mesh strainer, swishing with your hand, until the water runs mostly clear. Combine the rinsed rice and 1 3/4 cups water in a medium saucepan, bring to a gentle boil, then cover, reduce heat to low, and cook for 15–18 minutes until the water is absorbed. Remove from heat and let stand, covered, for 10 minutes.1 1/2 cups short-grain sushi rice, 1 3/4 cups water
- While the rice cooks, whisk together the rice vinegar, sugar, and fine sea salt in a small bowl until dissolved. Transfer the hot rice to a wide bowl, pour the vinegar mixture over, and gently fold the rice with a rice paddle or spatula, cutting and turning rather than stirring vigorously. Let the seasoned sushi rice cool to warm room temperature.3 tablespoons rice vinegar, 1 tablespoon sugar, 1 teaspoon fine sea salt
- Pat your chosen protein dry and cut into small, bite-sized cubes or pieces so you can get some in every bite. Use sushi-grade salmon or tuna if serving raw, or cooked shrimp, crab, or tofu if you prefer cooked or vegetarian.8 ounces sushi-grade salmon
- In a medium bowl, whisk together soy sauce, toasted sesame oil, lime juice or rice vinegar, sriracha or chili-garlic sauce (if using), honey or sugar, grated ginger, and minced garlic. Taste and adjust the balance of salt, acidity, and heat to your liking.3 tablespoons low-sodium soy sauce, 1 tablespoon toasted sesame oil, 1 tablespoon lime juice or rice vinegar, 1-2 teaspoons sriracha or chili-garlic sauce, 1 teaspoon honey or sugar, 1 teaspoon fresh ginger, 1 clove garlic
- Add the prepared protein to the bowl with about half of the sauce. Toss gently to coat and refrigerate for 10–15 minutes while you prep the toppings. If using delicate raw fish and you want to avoid "cooking" it in acid, favor rice vinegar over a lot of citrus.8 ounces sushi-grade salmon
- Just before assembling, slice or cube the avocado. Dice or slice the cucumber, shred the carrots and red cabbage, and thinly slice the green onions. Make sure the edamame is thawed and drained. Have the nori ready, cut into thin strips or crumbled.1 large avocado, 1 cup cucumber, 1 cup shredded carrots, 1 cup edamame, 2-3 green onions, 1/2 cup red cabbage, 1-2 sheets roasted seaweed (nori)
- In a small bowl, stir together the mayonnaise and sriracha until smooth. Adjust the amount of sriracha to reach your desired heat level.1/4 cup mayonnaise, 1-2 tablespoons sriracha
- Spoon a generous layer of warm seasoned sushi rice into each bowl. Top with a portion of the marinated protein, then arrange small piles of cucumber, avocado, carrots, edamame, and red cabbage around the bowl. Sprinkle with nori strips and toasted sesame seeds.1 1/2 cups short-grain sushi rice, 8 ounces sushi-grade salmon, 1 large avocado, 1 cup cucumber, 1 cup shredded carrots, 1 cup edamame, 1/2 cup red cabbage, 1-2 sheets roasted seaweed (nori), 1-2 tablespoons toasted sesame seeds
- Drizzle each bowl with some of the remaining sauce and a zigzag of spicy mayo. Garnish with sliced green onions, serve with extra soy sauce or tamari, pickled ginger, and a small dab of wasabi on the side. Serve right away while the rice is slightly warm and toppings are cool.3 tablespoons low-sodium soy sauce, 2-3 green onions, extra soy sauce or tamari, pickled ginger, wasabi paste
Notes
Variations: For a salmon sushi bowl, use only diced sushi-grade salmon and extra avocado and sesame seeds. For a tuna sushi bowl, add extra sriracha and green onions. For a vegetarian sushi bowl, use crispy pan-fried tofu and extra veggies like roasted sweet potato or steamed broccoli. For a poke-style bowl, use raw salmon or tuna, skip the spicy mayo, and add cubed mango, seaweed salad, and macadamia nuts. Storage: Keep rice, protein, and veggies in separate airtight containers; assemble just before serving. Raw marinated fish is best the same day; cooked shrimp, crab, or tofu keep 2–3 days in the fridge. Avocado is best cut fresh.
Nutrition
Calories: 550kcal
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