Easy Sushi Bowl
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!
Servings: 2 people
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
Calories: 488kcal | Carbohydrates: 60g | Protein: 32g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 342mg | Potassium: 563mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2555IU | Vitamin C: 2.7mg | Calcium: 62mg | Iron: 2.8mg