This sushi bowl recipe is assorted fresh fish, avocado, cucumber and seaweed, all served over rice with spicy mayo, picked ginger and wasabi. Sushi bowls have all the great flavors of traditional sushi rolls, but with less work!
My family happens to love Japanese food, and I’ve learned to make some of their favorites at home such as teriyaki salmon, yakitori and sushi. When I don’t feel like rolling sushi, I make these sushi bowls and they’re always a big hit.
Sushi is one of my all time favorite foods, but ordering it at a restaurant can get expensive! I’ve learned how to make this sushi bowl recipe at home, which is quick to put together and has all the same great flavors that you’d find at a Japanese restaurant.
Sushi Bowl Ingredients
You’ll need a few key ingredients to make sushi bowls at home.
- Rice: Look for sushi rice at your local grocery store or Asian market. Prepare it according to this sushi rice recipe. If you can’t find sushi rice, choose another short grain rice variety such as Calrose.
- Nori: This recipe calls for nori, which is sold in sheets at most grocery stores in the ethnic foods aisle. You can cut your sheets into small strips with a sharp knife or kitchen shears.
- Toppings: I like to use an assortment of sashimi such as salmon and tuna, along with cucumber, sesame seeds and avocado.
- Sauce: The sauce for this bowl is a simple spicy mayo that’s simply a mixture of mayonnaise and sriracha.
- Garnishes: Serve your bowls with soy sauce, wasabi and pickled ginger on the side. I often can find pickled ginger and wasabi at the sushi counter at my local grocery stores.
How to make a sushi bowl
Prepare your sushi rice, then let it cool to room temperature. Place your rice at the bottom of the bowls. Arrange the fish and avocado on top of the rice. You can toss your fish in the spicy mayo at this point, or drizzle the sauce over everything at the end. Toss thinly sliced cucumbers with sesame oil and rice vinegar, then add them to the bowl. Add nori, sesame seeds and green onions. Finish the bowls with garnishes such as pickled ginger, tobiko and wasabi, then serve immediately and enjoy.
Tips and tricks for a great bowl
- It’s imperative to use sushi grade fish in this dish. You can find fresh fish labeled as sashimi grade at some grocery store seafood counters, as well as at Asian markets. Sometimes when I’m in a pinch, I walk up to the sushi counter at my grocery store and request to buy sashimi and they’re always happy to oblige.
- I prefer to use seedless cucumbers such as Persian or English style cucumbers.
- These sushi bowls are best when served immediately. You can store the bowls covered in the refrigerator for up to 4 hours. If you’re making the bowls in advance, omit the avocado and add it at the last minute.
- The cucumber mixture and spicy mayo can both be made up to a day in advance.
These sushi bowls are delicious as written, but you can absolutely change up the ingredients to customize them to your tastes.
- Protein: Instead of salmon and tuna sashimi, try using cooked shrimp, real or imitation crab, tofu, smoked salmon, or other types of fish such as hamachi.
- Vegetables: Feel free to add other veggies to the mix such as shredded carrots, edamame, seaweed salad, or thinly sliced red bell pepper.
- Toppings: Get creative with the toppings and add items such as crispy onions or shallots, furikake or sliced jalapenos.
Are sushi bowls healthy?
Sushi bowls can be a part of a healthy diet. Fresh seafood is naturally low in calories, and vegetables such as avocado and cucumber are packed with nutrients. To make this dish even healthier, you can use brown rice instead of white, and use light mayonnaise instead of the full fat variety.
Skip the take out and make your own rice bowls at home, you’ll be glad you did!
More Asian recipes you’ll love
Sushi Bowl Recipe
Sushi Bowl Recipe
- 1 recipe sushi rice prepared according to recipe directions
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 2 teaspoons toasted sesame oil
- salt to taste
- 1 cup cucumber thinly sliced
- 1 pound sashimi grade seafood such as salmon or tuna, can also use cooked shrimp or imitation crab
- 1 avocado peeled, pitted and sliced
- 2 sheets nori cut into strips
- 2 teaspoons sesame seeds
- 1/4 cup green onions
- 1/4 cup mayonnaise
- 2 tablespoons sriracha
- wasabi, pickled ginger, tobiko and soy sauce as desired
- 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.
- Click the sushi rice link in the recipe to access my sushi rice recipe!