Sushi Bowls

A sushi bowl filled with sushi rice topped with sliced salmon, avocado drizzled with soy sauce, cucumber, shredded carrots, edamame, and thin strips of nori.

5 from 1 vote

These Sushi Bowls have all the flavors of your favorite sushi rolls—without the hassle of rolling! Fluffy sushi rice, fresh fish, veggies, avocado, and a drizzle of soy sauce or spicy mayo come together in a quick, easy, and customizable meal. Perfect for a fresh weeknight dinner or meal prep!

Prep Time20

Cook Time20

Total Time40

Course: Dinner, Lunch

Cuisine: Asian

Keyword: sushi bowls

Servings:

Calories: 724kcal

Author: Joanna Cismaru

Ingredients

For the Sushi Rice:

2 cups short-grain Japanese rice
2 cups water
¼ cup rice vinegar
2 tablespoons sugar
1 teaspoon salt

For the Bowls:

8 ounces sushi-grade salmon or tuna, thinly sliced
1 large cucumber diced or sliced
2 avocados sliced
2 carrots shredded or julienned
1 cup edamame beans cooked and shelled
4 sheets nori seaweed, cut into thin strips
2 tablespoons pickled ginger
2 tablespoons sesame seeds white or black, toasted
soy sauce or tamari, for serving
wasabi paste for serving (optional)

US Customary - Metric

Instructions

Rinse the rice under cold water until the water runs clear.
In a medium saucepan, combine the rice and water. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl. Gently fold in the vinegar mixture with a wooden spoon. Let the rice cool to room temperature.
Divide the cooled sushi rice evenly among four bowls. Arrange the sliced fish, cucumber, avocado, carrots, edamame, and nori strips on top of the rice. Add pickled ginger and sprinkle with toasted sesame seeds.
Serve the bowls with soy sauce or tamari and wasabi paste on the side. Enjoy immediately with chopsticks or a spoon.

Video

Notes

Sushi Rice Matters – Short-grain Japanese rice is the best choice. It’s stickier and chewier, making it perfect for holding all the flavors together.
Season the Rice While Warm – This helps it absorb the vinegar-sugar-salt mix evenly, giving it that signature sushi flavor.
Sushi-Grade Fish Only! – Not all raw fish is safe to eat. Look for “sushi-grade” or “sashimi-grade” fish from a reputable source. If you’re unsure, swap it for cooked shrimp, smoked salmon, or tofu.
Make It Your Own – Not into raw fish? Try cooked teriyaki chicken, crab, or marinated tofu. Want more crunch? Top with crispy onions or toasted panko.
Storage Tips – Sushi rice is best fresh but can be stored for up to 2 days in an airtight container with a damp paper towel over it. Keep all toppings separate until ready to eat.

Nutrition