This sushi bowl recipe is perfect for busy weeknights, meal prep, or when you’re craving sushi without the hassle. It offers all the freshness and umami of classic sushi rolls but is much easier to assemble. You can personalize it with your favorite ingredients, making it a versatile and satisfying dish for everyone at the table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Sushi rice
Rice vinegar
Sugar
Salt
Fresh raw fish (like salmon or tuna), cooked shrimp, tofu, or imitation crab
Cucumber
Avocado
Carrot
Edamame
Nori sheets
Soy sauce
Sesame oil
Pickled ginger
Wasabi (optional)
Sesame seeds
Green onions
Directions
Rinse the sushi rice thoroughly under cold water until the water runs clear.
Cook the rice according to the package instructions. Once cooked, mix in rice vinegar, sugar, and salt while the rice is still warm. Let it cool slightly.
While the rice cooks, prepare your toppings: slice cucumber, avocado, and carrots; cook edamame; and cut nori into strips.
If using raw fish, make sure it’s sushi-grade and cut into bite-sized pieces. Alternatively, use cooked shrimp, tofu, or imitation crab.
In a bowl, start with a base of seasoned sushi rice.
Arrange toppings over the rice, grouping ingredients neatly for a colorful presentation.
Drizzle with soy sauce and sesame oil, and garnish with sesame seeds, pickled ginger, green onions, and a small dab of wasabi if desired.
Serve immediately or chill slightly before serving.
Servings and timing
This recipe serves 4 people. Prep time: 20 minutes Cook time: 20 minutes Total time: 40 minutes
Variations
Spicy Tuna Bowl: Mix tuna with sriracha and mayo for a spicy kick.
Vegetarian Bowl: Use tofu or extra veggies like bell peppers, radish, and baby spinach.
Brown Rice Base: Swap sushi rice for brown rice for a healthier twist.
Poke-Inspired Bowl: Add pineapple chunks and seaweed salad for a Hawaiian fusion.
Teriyaki Chicken Bowl: Use teriyaki-glazed chicken instead of fish for a cooked protein option.
Storage/Reheating
Sushi bowls are best enjoyed fresh, especially if using raw fish. However, if you have leftovers:
Storage: Store components separately in airtight containers in the refrigerator for up to 2 days.
Reheating: Only reheat the rice and cooked protein (if used). Do not reheat raw fish or fresh toppings. Assemble the bowl just before eating.
FAQs
What kind of rice is used in a sushi bowl?
Sushi rice, a short-grain Japanese rice seasoned with vinegar, sugar, and salt, is traditionally used for authentic flavor and texture.
Can I use regular rice instead of sushi rice?
Yes, but the texture will be different. Sushi rice sticks together better and has a distinct flavor that complements the toppings.
Is raw fish safe to eat in a sushi bowl?
If it’s labeled as sushi-grade or sashimi-grade, it’s safe when properly stored and handled. Always buy from a trusted source.
What proteins work well in a sushi bowl besides raw fish?
Tofu, cooked shrimp, imitation crab, grilled chicken, or even seared beef are great alternatives.
How can I make the bowl spicy?
Add sriracha, spicy mayo, or chopped jalapeños to the toppings. A spicy tuna or salmon mix also works well.
Can I make it ahead of time?
Yes, prepare and store ingredients separately. Assemble just before serving to maintain freshness and texture.
Are sushi bowls gluten-free?
They can be if you use gluten-free soy sauce and ensure all ingredients are certified gluten-free.
What are good vegetarian or vegan options?
Use tofu, edamame, avocado, cucumbers, carrots, and other vegetables. Skip any animal-based toppings.
How do I keep avocado from browning?
Squeeze a bit of lemon or lime juice over sliced avocado to slow browning.
Can I serve this to kids?
Yes! Customize toppings to your child’s preferences and avoid spicy or raw elements if needed.
Conclusion
Sushi bowls are a fun, flexible, and flavorful way to enjoy the essence of sushi at home without special equipment or skills. Whether you’re a fan of raw fish, cooked proteins, or plant-based meals, this dish offers endless possibilities that can be tailored to any taste or dietary need.
A sushi bowl is a deconstructed version of traditional sushi served in a bowl, combining seasoned sushi rice with fresh vegetables, proteins, and classic toppings like soy sauce and nori. It’s a customizable, quick, and flavorful meal perfect for any occasion.
Author:Catherine
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:4 servings
Category:Main Dish
Method:Assembled
Cuisine:Japanese
Diet:Gluten Free
Ingredients
2 cups sushi rice
1/4 cup rice vinegar
1 tablespoon sugar
1 teaspoon salt
8 oz sushi-grade raw fish (salmon or tuna), cooked shrimp, tofu, or imitation crab
1 cucumber, sliced
1 avocado, sliced
1 carrot, julienned
1 cup edamame, cooked
2 nori sheets, cut into strips
2 tablespoons soy sauce
1 teaspoon sesame oil
Pickled ginger, to taste
Wasabi (optional)
1 tablespoon sesame seeds
2 green onions, chopped
Instructions
Rinse the sushi rice under cold water until the water runs clear.
Cook the rice according to package instructions. While still warm, mix in rice vinegar, sugar, and salt. Let it cool slightly.
Prepare toppings: slice cucumber, avocado, and carrots; cook edamame; and cut nori into thin strips.
If using raw fish, ensure it is sushi-grade and cut into bite-sized pieces. Alternatively, prepare cooked shrimp, tofu, or imitation crab.
Start with a base of seasoned sushi rice in each bowl.
Arrange toppings over the rice, grouping them for a colorful presentation.
Drizzle with soy sauce and sesame oil.
Garnish with sesame seeds, pickled ginger, green onions, and wasabi if desired.
Serve immediately or chill slightly before serving.
Notes
Use sushi-grade fish and handle it properly for food safety.Customize with your favorite vegetables or proteins.Squeeze lemon or lime over avocado to prevent browning.Best enjoyed fresh, especially when using raw fish.Store components separately if preparing ahead.
