Easy Sushi Bowl
User Reviews
5
-
Prep Time
10 mins
-
Total Time
10 mins
-
Servings
2 people
-
Calories
488 kcal
-
Course
Main Course
-
Cuisine
Asian
Easy Sushi Bowl
Description
The recipe combines warm short grain or brown sushi rice with a balanced dressing of rice vinegar, sugar, and salt that imparts a mild tang and slight sweetness typical of sushi rice. The seasoned rice forms the base of the bowl, which is complemented by diced cucumbers tossed with sesame oil and seeds, adding freshness and subtle nuttiness.
Seafood options like crab meat, cooked shrimp, and sashimi provide protein with varying textures and flavors, while thinly sliced avocado contributes creaminess. Nori strips and green onions add umami and sharpness, enhancing the overall taste profile. The assembly requires no rolling, making it accessible and quick to prepare.
This bowl is served immediately for best texture but can be stored for up to two days. Optional additions like wasabi, soy sauce, and pickled ginger allow further customization, and vegan versions omit the seafood for a plant-based meal. Use sushi-grade fish for safe raw seafood consumption.
Ingredients
- 2 cups of cooked short grain or sushi brown rice
- 1 tablespoon rice vinegar divided use, + 2 teaspoons
- 1 teaspoon sugar or low-calorie sweetener
- 1/4 teaspoon salt plus more to taste
- 8 ounces seafood crab meat, cooked shrimp or smoked salmon, such as tuna or salmon sashimi
- 1 cup cucumber peeled diced
- 1/2 avocado thinly sliced
- 1 nori seaweed cut into strips, sheet
- 2 teaspoons sesame seeds
- 1 tablespoon green onions
- 2 teaspoons sesame oil
- wasabi paste Optional: soy sauce and/or pickled ginger
Instructions
- Place the rice in a bowl; add 1/4 teaspoon salt, 1 tablespoon rice vinegar and 1 teaspoon of sugar . Stir until thoroughly combined. Divide the 2 cups of cooked short grain or sushi brown rice between two bowls.
- In a small bowl, place the 1 cup of peeled diced cucumber along with the 2 teaspoons sesame oil, 2 teaspoons sesame seeds, and two teaspoons of rice vinegar. Toss to coat the cucumbers. Add salt to taste.
- Spoon the cucumbers onto the rice. Arrange the 8 ounces of seafood such as tuna or salmon sashimi and 1/2 of an avocado on top of the rice. Sprinkle with 1 tablespoon green onions and 1 sheet of nori seaweed.
- Serve immediately, with wasabi paste, soy sauce and/or ginger if desired.
Notes
- Leftovers are best stored in an airtight container and consumed within two days for freshness.
- Customize the bowl by adding ingredients like edamame, hot sauce, corn, carrots, or crispy onions to suit your taste.
- Omit seafood entirely to create a vegan or vegetarian sushi bowl variant.
- When using raw fish, ensure it is sushi-grade quality for safety and best flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Calories | 488kcal | 24% |
| Carbohydrates | 60g | 20% |
| Protein | 32g | 64% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 43mg | 14% |
| Sodium | 342mg | 14% |
| Potassium | 563mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 2555IU | 51% |
| Vitamin C | 2.7mg | 3% |
| Calcium | 62mg | 6% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
