Sushi Bowls
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I love sushi, and I even love making it, but let’s be honest, I don’t always have the time or patience to roll it perfectly. That’s where these Sushi Bowls come in. They have all the fresh, delicious flavors of sushi, like the seasoned rice, fish, crunchy veggies, but without the whole rolling-and-praying-it-stays-together situation. It’s fast, effortless, and ridiculously yummy, plus you can customize your bowl however you like!
Why You’ll Love These Sushi Bowls
- Zero rolling required – Just scoop and eat! No sad, deconstructed sushi rolls here.
- Customizable – Not into raw fish? Use smoked fish, cooked shrimp, imitation crab, tofu, or whatever you love.
- Meal-prep friendly – Make the rice in advance and have sushi bowls all week!
- Ridiculously fresh and flavorful – Crunchy, creamy, delicious, every bite is perfect!
- Faster than takeout – 20 minutes of prep and you’re done! Chopsticks optional.
Before You Start
Sushi Rice
- Rinse it well. I know it’s annoying, but washing off the excess starch makes the rice fluffy, not gummy.
- Use short-grain rice. This is non-negotiable. Long-grain rice won’t give you that signature sushi rice texture.
- Season it while warm. Mixing in the vinegar-sugar-salt magic while the rice is still warm helps it absorb the flavor perfectly.
- Tip: Use a wooden spoon and a slicing motion instead of stirring it, this keeps the grains from getting mushy.
Sushi-Grade Fish (Read This Before You Buy)
- Not all fish is safe to eat raw. Look for “sushi-grade” or “sashimi-grade” fish from a trusted fishmonger.
- Not a fan of raw fish? No problem. As you can see, I used smoked salmon because I can’t always find sushi-grade salmon. I bought this smoked salmon at Costco and honestly I prefer it over raw salmon. You can also use cooked shrimp, crab, seared salmon, tofu, or simply keep your sushi bowl vegetarian.
- Tip: If you do decide on using raw fish, make sure to keep it ice-cold until you serve it. Sushi bowls should be fresh, not smell funky.
Toppings
- Veggies – I used avocado, cucumber, carrots and edamame. Feel free to use your favorite veggies, there’s no rule here!
- Pickled Ginger – One of my favorite things on sushi, and I consider this a must for that signature sushi tang. You can find this in most grocery stores now, or you can buy it on amazon.
- Nori Strips – These are the thin, crispy seaweed you see wrapped around sushi rolls. To make these sushi bowls as close to a sushi roll, I sliced some into thin strips and added it. Of course, it’s optional. If you can’t find any or don’t like them, you can just skip them, but if you want the full sushi experience, they’re a must.
This is sushi without the rolling, the stress or the risk of your rolls falling apart on the way to your mouth. Win win in my book!
First, you’ll need to rinse the rice well under cold water until it runs clear. Yes, it’s annoying. Do it anyway. This removes excess starch and keeps your rice fluffy and not gummy.
Cook it using the absorption method. That’s just fancy words but basically what you need are 2 cups rice, 2 cups water, simmer for 15 minutes, then let it steam off heat for 10 minutes.
No peeking! I know you’re tempted but if you open the lid, all that steam will escape which can mess up the texture of the rice. Patience!
Tip: If you have a rice cooker, use it. Perfect sushi rice ever time with zero effort.
This is what makes it “Sushi” rice. You want to start by mixing the vinegar, sugar, and salt in a small bowl until the sugar is dissolved. This is what gives our rice that sushi flavor, tangy and a little bit sweet.
Gently fold the vinegar mixture into the rice with a wooden spoon or a spatula using a slicing motion. Don’t stir, nobody wants mashed rice!
This is really easy and there are no rules except to start with the sushi rice as the base. Then go ahead and neatly arrange the toppings over the rice (or just pile everything on, no judgement here). Sprinkle with sesame seeds and nori strips.
I also made a spicy mayo (mayo + sriracha) and drizzled over my bowl, but it’s up to you. Otherwise, just enjoy with some soy sauce, pickled ginger (a must), and wasabi paste for that kick. Use chopsticks, or just go in with a spoon, I’m not judging you!
What To Serve With Sushi Bowls
These Sushi Bowls are a meal on their own, but here are some great dishes to serve it with:
Wonton Soup
Chicken Fried Wontons
Fresh Spring Rolls
Egg Tarts (Hong Kong Style)
Frequently Asked Questions
Can I use regular rice instead of sushi rice?
You can, but it won’t have that signature sushi texture. Short-grain Japanese rice is stickier and chewier, which makes it perfect for holding all the flavors together. If all you have is jasmine or basmati, rinse it really well and reduce the water slightly so it doesn’t get mushy. Don’t skip the vinegar-sugar-salt mix.
Where do I buy sushi-grade fish?
Look for “sushi-grade” or “sashimi-grade” fish at trusted fish markets, Asian grocery stores, or high-end supermarkets. If you’re unsure, ask the fishmonger if it’s safe to eat raw. Your best options are tuna, salmon or yellowtail. If you’re buying frozen sushi-grade fish, thaw it slowly in the fridge overnight, not on the counter.
How do I keep the rice from getting too sticky?
Sushi rice is meant to be sticky, but not gluey. Make sure to rinse it well until the water runs clear, this removes all the excess starch. Also, use the right water-to-rice ration which is 1 to 1 for stovetop. When seasoning the rice, gently fold, don’t stir! Stirring = mushy rice.
Can I make these bowls ahead of time?
Sushi bowls are meant to be eaten fresh, but technically you can. You need to keep the ingredients separate until ready to serve. Make the rice ahead and store it in an airtight container with a damp paper towel over it to keep it from drying out. Chop all your veggies and store them separately. Keep the fish or protein cold until you’re ready to eat. Tip: If the rice dries out, microwave it with a damp paper towel on top for 20 seconds to revive it.
More Delicious Recipes
- Bang Bang Salmon
- Seafood Salad
- Salmon Cream Cheese Bagel
- Teriyaki Salmon Bites
- Popcorn Shrimp
- Salmon Wellington
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Sushi Bowls
Video
Ingredients
For the Sushi Rice:
- 2 cups short-grain Japanese rice
- 2 cups water
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the Bowls:
- 8 ounces sushi-grade salmon (or tuna, thinly sliced)
- 1 large cucumber (diced or sliced)
- 2 avocados (sliced)
- 2 carrots (shredded or julienned)
- 1 cup edamame beans (cooked and shelled)
- 4 sheets nori (seaweed, cut into thin strips)
- 2 tablespoons pickled ginger
- 2 tablespoons sesame seeds (white or black, toasted)
- soy sauce (or tamari, for serving)
- wasabi paste (for serving (optional))
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, combine the rice and water. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.
- In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl. Gently fold in the vinegar mixture with a wooden spoon. Let the rice cool to room temperature.
- Divide the cooled sushi rice evenly among four bowls. Arrange the sliced fish, cucumber, avocado, carrots, edamame, and nori strips on top of the rice. Add pickled ginger and sprinkle with toasted sesame seeds.
- Serve the bowls with soy sauce or tamari and wasabi paste on the side. Enjoy immediately with chopsticks or a spoon.
Notes
- Sushi Rice Matters – Short-grain Japanese rice is the best choice. It’s stickier and chewier, making it perfect for holding all the flavors together.
- Season the Rice While Warm – This helps it absorb the vinegar-sugar-salt mix evenly, giving it that signature sushi flavor.
- Sushi-Grade Fish Only! – Not all raw fish is safe to eat. Look for “sushi-grade” or “sashimi-grade” fish from a reputable source. If you’re unsure, swap it for cooked shrimp, smoked salmon, or tofu.
- Make It Your Own – Not into raw fish? Try cooked teriyaki chicken, crab, or marinated tofu. Want more crunch? Top with crispy onions or toasted panko.
- Storage Tips – Sushi rice is best fresh but can be stored for up to 2 days in an airtight container with a damp paper towel over it. Keep all toppings separate until ready to eat.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
