Sashimi Bowl
Dive into the vibrant flavors of Japan with this Sashimi Bowl recipe—a visually stunning and nutritious dish that’s as satisfying as it is refreshing. This bowl combines perfectly seasoned sushi rice with tender slices of sashimi-grade salmon and tuna, creating a harmony of taste and texture in every bite. Crisp cucumber, creamy avocado, and protein-packed edamame beans add layers of freshness and color, while pickled ginger and a drizzle of tangy ponzu sauce provide a zesty balance. Finished with a sprinkle of sesame seeds, nori strips, and scallions for added crunch and umami, this quick and easy meal is ideal for sushi lovers seeking a wholesome, no-roll alternative. Ready in just 50 minutes and perfect for two servings, this customizable Sashimi Bowl brings the art of sushi into your kitchen with minimal effort and maximum flavor.
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoons salt
- 100 grams sashimi-grade salmon
- 100 grams sashimi-grade tuna
- 0.5 whole cucumber
- 1 whole avocado
- 0.5 cup edamame beans
- 2 tablespoons pickled ginger
- 1 sheet nori sheets
- 1 tablespoon sesame seeds
- 4 tablespoons ponzu sauce
- 2 stalks scallions
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
Combine the rinsed rice and 1.25 cups of water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, let it sit for 10 minutes.
In a small saucepan, combine the rice vinegar, sugar, and salt. Heat gently until the sugar dissolves. Remove from heat and set aside.
Transfer the cooked rice to a large bowl and gently stir in the vinegar mixture. Allow the rice to cool to body temperature.
Slice the sashimi-grade salmon and tuna into thin, bite-sized pieces.
Peel the cucumber, cut it in half lengthwise, and remove the seeds. Slice thinly.
Halve the avocado, remove the pit, peel, and slice thinly.
If using frozen edamame beans, cook them in boiling water for about 5 minutes, then drain and cool.
Cut the nori sheet into thin strips using kitchen scissors.
Thinly slice the scallions on a diagonal.
Divide the sushi rice between two bowls. Arrange the salmon, tuna, cucumber, avocado, edamame, and pickled ginger on top of the rice.
Sprinkle with sesame seeds, nori strips, and sliced scallions.
Drizzle ponzu sauce over each bowl or serve it on the side.
Serve immediately and enjoy your fresh Sashimi Bowl.
Nutrition Facts
Calories |
1120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 3228 mg | 140% | |
| Total Carbohydrate | 113.2 g | 41% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 22.4 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 13.2 mcg | 66% | |
| Calcium | 184 mg | 14% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2341 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
