Sushi Bowl Recipe

A sushi bowl topped with salmon, ahi, avocado, cucumber and nori.

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!

Course Main

Cuisine Asian

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 586kcal

Author Sara Welch

Ingredients

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

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.

Video

Notes

Click the sushi rice link in the recipe to access my sushi rice recipe!
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.

Nutrition