Easy Sushi Bowl

5 from 7 votes

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!

Prep Time10

Total Time10

Course: Main Course

Cuisine: Asian

Diet: Low Fat

Servings: people

Author: Rena

Ingredients

2 cups of cooked short grain or sushi brown rice
1 tablespoon rice vinegar divided use, + 2 teaspoons
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
wasabi paste Optional: 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 of sugar . Stir until thoroughly combined. Divide the 2 cups of cooked short grain or sushi brown rice between two bowls.
In a small bowl, place the 1 cup of peeled diced cucumber along with the 2 teaspoons sesame oil, 2 teaspoons sesame seeds, and two teaspoons of rice vinegar. Toss to coat the cucumbers. Add salt to taste.
Spoon the cucumbers onto the rice. Arrange the 8 ounces of seafood such as tuna or salmon sashimi and 1/2 of an avocado on top of the rice. Sprinkle with 1 tablespoon green onions and 1 sheet of nori seaweed.
Serve immediately, with wasabi paste, 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