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Transform your traditional sushi night with this easy sushi bowl recipe! This sushi rice bowl recipe consists of sushi-grade seafood, the freshest toppings, and fluffy brown sushi rice to keep things healthy and satisfying. No need for rolling rice in this deconstructed recipe because everything is prepared in a bowl!
Craving sushi? We have you covered with this super easy, salmon and tuna sushi bowl. Sushi is a must in our household, so therefore, we’re always looking for new ways to enjoy it. This homemade deconstructed sushi bowl is super easy to make and includes all of the fixings of regular rolled sushi like sushi-grade fish, avocado, cucumber, sesame seeds, and lastly: earthy seaweed.
If you like poke bowls, then we really like you will enjoy this seafood recipe. We love to spice up sushi night with this satisfying dish because it’s a crowd favorite and so easy to make. Another bonus about this recipe is that it’s healthy and simple to customize, too–such a winner.
The best part about this DIY sushi bowl recipe is that it’s so simple to make in a bowl. Just layer everything together, then enjoy! It’s seriously that easy. This is a dish that is commonly requested at home, and honestly, we love making it as much as we enjoy eating it.
Why you will love This Sushi Bowl
This simple, salmon sushi bowl tastes just like our favorite sushi bowl from our favorite restaurant–it’s so good and worth trying!
- Quick and simple: This deconstructed sushi bowl is so easy to make. All it takes is about ten minutes to throw together!
- Healthy with fresh flavors: Fresh salmon, sushi, avocado, and more are combined to create a myriad of fresh flavors that are satisfying, tasty, and so delicious. Poke bowls are the best because of how light but filling they are.
- Family-friendly: If your kids love sushi, then they will really love this easy sushi bowl recipe! Feel free to omit certain ingredients depending on what your family prefers.
Ingredients you will need
Feel free to swap things out depending on what you have in your kitchen. You can use a variety of things for sushi bowls!
Rice– We use cooked short grain, brown sushi rice, or just regular sushi rice for this recipe. You want to use short-grain rice so it can easily stick together just like sushi.
Rice vinegar– This ingredient gives the rice its distinct sushi flavors. We definitely recommend not skipping out on the rice vinegar.
Sweetener– You can use sugar or your favorite low-calorie sweeteners like maple syrup or monk fruit.
Salt– Use salt to flavor the recipe to your desired liking. We like to use sea salt.
Seafood– Sushi-grade salmon, tuna, crab meat, smoked salmon, or cooked shrimp are all great options for your sushi bowl. Personally, we like to use a combination of sashimi salmon and tuna.
Cucumber– A must if you want your sushi bowl to be fresh and vibrant. We prefer English cucumbers.
Avocado– Softened ripe avocado is another key element to make sure this sushi bowl remains fresh and balanced. Make sure your avocado is ready to eat!
Nori seaweed– You can find this at most grocery stores in the international sections. It’s usually sold in small and large sheets.
Sesame seeds– Sesame seeds provide a nutty flavor to the sushi bowl. We recommend using sesame seeds if you want the full experience!
Green onions– Fresh green onions provide a robust tanginess to the recipe that is satisfying and balanced.
Sesame oil– Sesame seed oil is another great way to provide a nutty layer to the recipe. We use it to coat the cucumbers to make sure they’re flavorful.
Optional: wasabi paste, soy sauce, or pickled ginger.
How To Make This DIY Sushi Rice Bowl
Measure out all of your ingredients so you are that step closer to digging into this sushi bowl. We love having a headstart on recipes!
Next, place the cooked rice in a bowl. To the bowl, add salt, rice vinegar, and sugar–stir with a spoon until combined. Divide the rice between two bowls.
Place the diced cucumber, sesame oil, sesame seeds, and two teaspoons of rice vinegar in a small bowl, then toss everything to coat the cucumbers. Add salt.
Next, spoon the cucumbers onto the fluffy rice. Arrange the seafood and avocado slices atop the rice, then sprinkle with green onions and nori strips.
Serve the sushi bowls immediately with soy sauce, wasabi, or ginger if desired. Enjoy!
Recipe Notes and Tips
- For optimal flavors, store the leftovers in an airtight container for up to two days.
- Feel free to customize these sushi bowls with edamame, hot sauce, corn, carrots, crispy onions, etc.
- Omit the seafood for vegan and vegetarian sushi bowls.
- Be sure to use sushi-grade salmon or tuna if going the raw seafood route.
Frequently Asked Questions
Sushi bowls can be eaten hot or cold. If you are using cooked fish and other cooked ingredients, then your bowl will probably be warm. If using raw veggies and seafood, then your fresh sushi bowl will be cold.
We like to stop our sushi bowls with sweetened soy sauce, spicy mayo, pickled ginger, wasabi, sesame seeds, crispy onions, extra veggies, etc.
Poke originates from Hawaiian culture and sushi stems from Japanese culture; however, the two dishes are very similar.
Preparing a sushi bowl and freezing it is not something we recommend. You may make the sushi rice ahead and freeze it for up to 2 months before making your sushi bowl Other veggie ingredients like edamame and corn can also be frozen.
More Recipes You Will Love
If you love this recipe, then you’ll really enjoy the below recipes! We can’t get enough of these fresh zesty flavors.
- Healthy Chicken Stirfry
- Healthy Tuna Casserole
- Grilled Shrimp Salad
- Mexican Shrimp Cocktail
- Baked Maple-Glazed Salmon
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Easy Sushi Bowl
Ingredients
- 2 cups of cooked short grain or sushi brown rice
- 1 tablespoon + 2 teaspoons of rice vinegar, divided use
- 1 teaspoon of sugar or low-calorie sweetener
- 1/4 teaspoon salt, plus more to taste
- 8 ounces of seafood such as tuna or salmon sashimi, crab meat, cooked shrimp or smoked salmon
- 1 cup of peeled diced cucumber
- 1/2 of an avocado, thinly sliced
- 1 sheet of nori seaweed, cut into strips
- 2 teaspoons sesame seeds
- 1 tablespoon green onions
- 2 teaspoons sesame oil
- Optional: wasabi paste, soy sauce and/or pickled ginger
Instructions
- Place the rice in a bowl; add 1/4 teaspoon salt, 1 tablespoon rice vinegar and 1 teaspoon sugar. Stir until thoroughly combined. Divide the rice between two bowls.
- In a small bowl place the cucumber along with the sesame oil, sesame seeds and 2 teaspoons of rice vinegar. Toss to coat the cucumbers. Add salt to taste.
- Spoon the cucumbers onto the rice. Arrange the fish and avocado on top of the rice. Sprinkle with green onions and nori strips.
- Serve immediately, with wasabi, soy sauce and/or ginger if desired.
Notes
- For optimal flavors, store the leftovers in an airtight container for up to two days.
- Feel free to customize these sushi bowls with edamame, hot sauce, corn, carrots, crispy onions, etc.
- Omit the seafood for vegan and vegetarian sushi bowls.
- Be sure to use sushi-grade salmon or tuna if going the raw seafood route.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Such an easy dinner on a busy weeknight! Thanks for sharing the recipe!
Thanks Liane
Can I ask where you found your wood bowls used in this sushi bowl recipe? And how large it is?
Really great and easy recipe.
Thanks Amanda
I love Sushi! Thank you for the recipe.
Thanks so much!
Sushi rolls are really not that easy to make, I suppose if I had started to enjoy this type of food 50 years ago, I would be a pro but that didn’t happen. So this is a great way to get those flavors without all the hassle.
Haha. I agree. this is such a great alternative.