Colorful and fresh sushi bowl with vegetables and fish

Sushi Bowl Recipe

ByCasey Monroe

why make this recipe

Sushi bowls are a fun and easy way to enjoy sushi flavors without the need for rolling. They are customizable, fresh, and healthy. You can mix and match ingredients to suit your taste and dietary needs. This recipe is perfect for lunch or dinner and great for meal prep.

how to make Sushi Bowl

Ingredients:

  • 2 cups sushi rice, cooked according to package directions to yield 4 cups cooked
  • ¼ cup seasoned rice wine vinegar
  • 8 ounces imitation crab, chopped into ¼ inch pieces
  • 1 cup cucumber, diced into ¼ inch pieces (1 small cucumber)
  • 1 cup Haas avocados, diced into ¼ inch pieces (2 small Haas avocados)
  • ½ cup matchstick-cut carrots
  • 0.17 ounces roasted seaweed snacks or 1 nori wrap sheet, chopped
  • ½ cup mayonnaise
  • 1 tablespoon sriracha sauce
  • 1 tablespoon black sesame seeds
  • 1 tablespoon white sesame seeds
  • 4 teaspoons low-sodium soy sauce

Directions:

  1. Prepare sushi rice according to package instructions. Once cooked, add ¼ cup seasoned rice wine vinegar. Gently toss the rice and spread it onto a baking sheet to cool.
  2. In a bowl, mix mayonnaise, sriracha, and 1 teaspoon seasoned rice wine vinegar. Transfer this sauce to a zip-top bag for easy garnishing.
  3. To assemble the bowl, portion the cooled rice, chopped crab, diced cucumber, matchstick carrots, diced avocado, and chopped seaweed into a serving bowl.
  4. Drizzle low-sodium soy sauce over the top and garnish with the spicy mayo and sesame seeds.

how to serve Sushi Bowl

Serve your sushi bowl immediately after assembling. You can give each person their own bowl and let them mix the ingredients together. Add extra soy sauce or spicy mayo on the side for those who like more flavor.

how to store Sushi Bowl

If you have leftovers, store them in an airtight container in the refrigerator. The rice and other ingredients are best eaten within one day. Keep the spicy mayo separate to prevent it from getting soggy.

tips to make Sushi Bowl

  • Make sure to let the sushi rice cool down before serving to keep the textures fresh.
  • Customize your toppings based on your preferences—add other veggies like radish, bell peppers, or edamame.
  • For extra flavor, sprinkle some pickled ginger or wasabi on top.

variation

You can easily switch out the imitation crab for real crab meat or cooked shrimp if you prefer seafood options. Additionally, feel free to make the bowl vegetarian by using tofu instead of seafood.

FAQs

1. Can I use brown rice instead of sushi rice?
Yes, you can use brown rice for a healthier option, but it will have a different texture and flavor.

2. Is there a gluten-free alternative for soy sauce?
Yes, you can use tamari sauce, which is gluten-free, for this recipe.

3. What if I don’t have sriracha?
If you don’t have sriracha, you can substitute it with another hot sauce or skip it altogether if you prefer a milder taste.