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

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 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
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!

Nutrition

Calories: 586kcal | Carbohydrates: 70g | Protein: 34g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 68mg | Sodium: 326mg | Potassium: 978mg | Fiber: 8g | Sugar: 2g | Vitamin A: 273IU | Vitamin C: 13mg | Calcium: 54mg | Iron: 4mg