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Sushi Bowl
5 from 22 votes

Sushi Bowl

This Sushi Bowl features rice seasoned with rice vinegar, cane sugar, and sea salt, topped with baked tofu, slices of avocado, ripe mango, crisp Persian cucumber, and scallions. Pickled ginger and optional pickled radishes add acidity and brightness, while garnishes like nori, sesame seeds, and microgreens contribute texture and flavor complexity. A drizzle of spicy mayonnaise enhances richness and complements the fresh ingredients, making for a satisfying vegetarian bowl.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4
Course: Main Course
Cuisine: Japanese, American

Ingredients

  • 3 cups rice cooked, brown or white
  • 2 tablespoons rice vinegar
  • 1 tablespoon cane sugar
  • 1 teaspoon salt sea salt
  • 1 recipe tofu baked
  • 2 avocado sliced
  • 2 Mango diced, ripe
  • 2 cucumber thinly sliced, Persian
  • 2 scallions thinly sliced
  • pickled ginger
  • radishes optional, pickled
  • nori for garnish, thinly sliced, or seaweed snacks
  • sesame seeds for garnish
  • microgreens for garnish
  • mayonnaise for serving, spicy

Instructions

    Cup of Yum
  1. While the rice is still warm, toss it with the rice vinegar, cane sugar, and salt.
  2. Divide among 4 bowls and top with the baked tofu, avocado, mango, cucumbers, scallions, pickled ginger, and pickled radishes, if using. Garnish with nori, sesame seeds, and microgreens and serve with spicy mayo.