Sushi Bowl Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4
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Calories
586 kcal
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Course
Main Course
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Cuisine
Asian
Sushi Bowl Recipe
Description
This Sushi Bowl starts with sushi rice prepared according to instructions, providing a tender, sticky base. The cucumbers are thinly sliced and dressed with a combination of rice vinegar, sugar, sesame oil, and salt, giving them a bright and slightly sweet flavor. Fresh sashimi-grade seafood such as salmon or tuna, or alternatives like cooked shrimp or imitation crab, are layered on top along with sliced avocado, adding creaminess.
The bowl is garnished with strips of toasted nori, sesame seeds, green onions, and a spicy mayonnaise made by blending mayonnaise and sriracha. Additional traditional sushi condiments such as wasabi, pickled ginger, tobiko, and soy sauce are served on the side to customize flavor.
The dish captures the essence of sushi without the complexity of rolls, making it approachable and visually appealing. It's important to use sashimi-grade fish for safety and optimal flavor. This deconstructed form allows easy assembly and variation according to preference.
For best results, prepare sushi rice according to the linked recipe, and source fresh, high-quality fish labeled sashimi grade. The spicy mayo can be drizzled over or mixed with seafood before assembling the bowl.
Ingredients
- 1 recipe sushi rice prepared according to recipe directions
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 2 teaspoons sesame oil toasted
- salt to taste
- 1 cup cucumber thinly sliced
- 1 pound seafood such as salmon or tuna, can also use cooked shrimp or imitation crab, sashimi grade
- 1 avocado peeled, pitted and sliced
- 2 heets nori cut into strips
- 2 teaspoons sesame seeds
- 1/4 cup green onions
- 1/4 cup mayonnaise
- 2 tablespoons sriracha
- wasabi as desired
- pickled ginger
- tobiko
- soy sauce
Instructions
- Divide the rice between four bowls.
- In a small bowl, whisk together the rice vinegar, sugar, sesame oil and salt. Add the cucumbers and toss to coat.
- In a small bowl, whisk together the mayonnaise and sriracha. You can toss your fish in the sauce at this point, or you can drizzle it over everything at the end, it's your choice!
- Arrange 1/4 of the seafood and avocado over each bowl. Spoon 1/4 of the cucumbers into each bowl.
- Add the nori, sesame seeds and green onions to each bowl.
- Drizzle the mayonnaise mixture over each bowl if you haven't already tossed it with the fish. Serve with wasabi, tobiko, pickled ginger and soy sauce as desired.
Notes
- Use sushi-grade fish labeled sashimi grade from trusted sources or fishmongers.
- You can substitute cooked shrimp or imitation crab if raw seafood is unavailable or undesirable.
- Prepare sushi rice using specific preparation instructions linked in the recipe for authentic texture.
- The spicy mayo can be mixed with seafood or added as a topping based on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 586 kcal
% Daily Value*
| Calories | 586kcal | 29% |
| Carbohydrates | 70g | 23% |
| Protein | 34g | 68% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 68mg | 23% |
| Sodium | 326mg | 14% |
| Potassium | 978mg | 21% |
| Fiber | 8g | 32% |
| Sugar | 2g | 4% |
| Vitamin A | 273IU | 5% |
| Vitamin C | 13mg | 14% |
| Calcium | 54mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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