Sushi Bowl
Transform your favorite sushi flavors into a convenient, no-roll Sushi Bowl that’s as stunning as it is satisfying! This deconstructed sushi recipe combines tender sushi rice seasoned with a tangy rice vinegar blend, topped with fresh, sashimi-grade salmon marinated in soy sauce and sesame oil. Complemented by creamy avocado, crisp cucumber, crunchy seaweed, and a touch of pickled ginger, it's a vibrant bowl bursting with texture and umami. Finished with black sesame seeds, green onions, and a hint of wasabi, this easy-to-assemble meal is perfect for a quick dinner or an impressive lunch. Ready in just 40 minutes, this customizable sushi bowl delivers the magic of a sushi bar straight to your table—no rolling mat required! Perfect for sushi lovers looking for a fun and foolproof way to enjoy their favorite Japanese flavors at home.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoons salt
- 6 ounces sashimi-grade salmon
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 whole avocado
- 1 small cucumber
- 2 tablespoons pickled ginger
- 2 sheets roasted seaweed sheets
- 1 teaspoon black sesame seeds
- 2 whole green onions
- 1 teaspoon wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
In a medium saucepan, combine the sushi rice and 1.25 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for 20 minutes, or until the water is absorbed and the rice is tender.
Meanwhile, in a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.
Cut the salmon into thin slices and place them in a small bowl. Add soy sauce and sesame oil, then toss to coat. Set aside.
Prepare the toppings: slice the avocado and cucumber, and chop the green onions. Cut the roasted seaweed sheets into small strips.
To assemble the bowls, divide the rice between two bowls.
Arrange the salmon, avocado, cucumber, pickled ginger, and seaweed strips over the rice.
Sprinkle the black sesame seeds and chopped green onions over the top.
Serve with wasabi on the side.
Nutrition Facts
Calories |
643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 1042 mg | 45% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 8.4 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 11.2 mcg | 56% | |
| Calcium | 93 mg | 7% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 891 mg | 19% | |
*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.
