Kick your dinner routine up a notch with these vibrant sushi bowls! Perfect for busy weeknights, these creative variations bring the flavors of sushi into an easy, customizable meal. Whether you’re craving something fresh and light or hearty and comforting, we’ve got 31 delicious ideas to inspire your next kitchen adventure. Let’s dive in and discover your new favorite bowl!
Spicy Tuna Sushi Bowl
Get ready for a bold, no-roll sushi experience. This spicy tuna bowl delivers all the flavor without the fuss. Perfect for a quick, satisfying meal.
Ingredients
For the rice:
– 1 cup sushi rice
– 1 ¼ cups water
– 2 tbsp rice vinegar
– 1 tbsp sugar
– ½ tsp salt
For the tuna:
– 8 oz fresh sushi-grade tuna, diced
– 2 tbsp mayonnaise
– 1 tbsp sriracha
– 1 tsp soy sauce
For assembly:
– 1 avocado, sliced
– ½ cucumber, julienned
– 2 tbsp pickled ginger
– 1 tbsp toasted sesame seeds
– 2 sheets nori, torn
Instructions
1. Rinse 1 cup sushi rice under cold water until water runs clear.
2. Combine rice and 1 ¼ cups water in a saucepan, bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 18 minutes.
4. Remove from heat and let stand, covered, for 10 minutes.
5. Tip: Fluff rice with a fork to prevent clumping.
6. Heat 2 tbsp rice vinegar, 1 tbsp sugar, and ½ tsp salt in a small pan over low heat until dissolved.
7. Fold vinegar mixture into cooked rice and let cool to room temperature.
8. In a bowl, mix 8 oz diced tuna, 2 tbsp mayonnaise, 1 tbsp sriracha, and 1 tsp soy sauce.
9. Tip: Chill tuna mixture for 15 minutes to let flavors meld.
10. Divide rice between two bowls.
11. Top with spicy tuna, 1 sliced avocado, ½ julienned cucumber, and 2 tbsp pickled ginger.
12. Garnish with 1 tbsp toasted sesame seeds and torn nori.
13. Tip: Serve immediately to maintain crisp textures.
Unbelievably fresh and spicy, this bowl has a perfect balance of creamy avocado and crunchy cucumber. The nori adds a satisfying crispness that contrasts with the tender rice. Try it with extra sriracha for more heat or a squeeze of lime for brightness.
Hawaiian Poke Bowl
Craving fresh flavors? Hawaiian poke bowls deliver vibrant taste with minimal effort. Customize with your favorite crunchy toppings.
Ingredients
– For the rice: 2 cups sushi rice, 2 cups water
– For the marinade: 1/4 cup soy sauce, 2 tbsp sesame oil, 1 tbsp rice vinegar, 1 tsp grated ginger
– For the fish: 1 lb fresh ahi tuna, cubed
– For toppings: 1 sliced avocado, 1/2 cup diced cucumber, 2 tbsp chopped green onions, 1 tbsp toasted sesame seeds
Instructions
1. Rinse 2 cups sushi rice under cold water until water runs clear.
2. Combine rice and 2 cups water in a rice cooker; cook according to manufacturer instructions. Tip: Let rice sit for 10 minutes after cooking for better texture.
3. Whisk together 1/4 cup soy sauce, 2 tbsp sesame oil, 1 tbsp rice vinegar, and 1 tsp grated ginger in a medium bowl.
4. Add 1 lb cubed ahi tuna to the marinade; gently toss to coat.
5. Refrigerate marinated tuna for 15 minutes to allow flavors to meld.
6. Slice 1 avocado and dice 1/2 cup cucumber while tuna marinates.
7. Fluff cooked rice with a fork and divide evenly among four bowls.
8. Top rice with marinated tuna mixture using a slotted spoon to drain excess liquid. Tip: Keep tuna cold until serving for food safety.
9. Arrange sliced avocado and diced cucumber around the tuna.
10. Sprinkle 2 tbsp chopped green onions and 1 tbsp toasted sesame seeds over each bowl. Tip: Toast sesame seeds in a dry pan over medium heat for 2 minutes for enhanced nuttiness.
Light and refreshing, the poke bowl combines tender tuna with creamy avocado and crisp cucumber. Serve immediately with extra soy sauce on the side for dipping or drizzling.
Teriyaki Salmon Sushi Bowl
Zesty and satisfying, this teriyaki salmon sushi bowl comes together quickly for a weeknight dinner. Skip the rolling and enjoy all the flavors in one bowl.
Ingredients
For the salmon:
– 1 lb salmon fillet, skin removed
– 2 tbsp vegetable oil
– 1/4 tsp salt
For the teriyaki sauce:
– 1/4 cup soy sauce
– 2 tbsp brown sugar
– 1 tbsp rice vinegar
– 1 tsp grated ginger
– 1 garlic clove, minced
For assembly:
– 2 cups cooked sushi rice
– 1 avocado, sliced
– 1/2 cucumber, thinly sliced
– 1 carrot, julienned
– 2 tbsp sesame seeds
– 2 sheets nori, torn into pieces
Instructions
1. Pat the salmon fillet dry with paper towels.
2. Cut the salmon into 1-inch cubes.
3. Season the salmon cubes with 1/4 tsp salt.
4. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
5. Add the salmon cubes to the hot skillet in a single layer.
6. Cook the salmon for 2 minutes without moving to develop a crust.
7. Flip the salmon cubes and cook for another 2 minutes until opaque throughout.
8. Remove the salmon from the skillet and set aside.
9. In the same skillet, combine 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp rice vinegar, 1 tsp grated ginger, and 1 minced garlic clove.
10. Bring the sauce to a simmer over medium heat, stirring constantly.
11. Cook the sauce for 3 minutes until slightly thickened.
12. Return the cooked salmon to the skillet with the sauce.
13. Gently toss the salmon in the sauce until fully coated.
14. Divide 2 cups cooked sushi rice between two bowls.
15. Top the rice with the teriyaki salmon.
16. Arrange 1 sliced avocado, 1/2 sliced cucumber, and 1 julienned carrot around the salmon.
17. Sprinkle 2 tbsp sesame seeds and torn nori pieces over the bowls.
Excellent texture contrast between the flaky salmon and crisp vegetables makes every bite interesting. The sweet-savory teriyaki glaze clings perfectly to the rice. Serve immediately with extra nori for scooping.
Vegan Avocado Sushi Bowl
Easy vegan sushi bowls bring all the flavors without the rolling fuss. Everything comes together quickly for a fresh, satisfying meal. Expect creamy avocado, crisp veggies, and savory rice in every bite.
Ingredients
For the rice:
– 1 cup sushi rice
– 1 ¼ cups water
– 2 tbsp rice vinegar
– 1 tbsp sugar
– ½ tsp salt
For the bowl:
– 1 large avocado, sliced
– 1 cup cucumber, diced
– ½ cup carrots, julienned
– 2 sheets nori, torn
– 2 tbsp soy sauce
– 1 tsp sesame seeds
Instructions
1. Rinse 1 cup sushi rice under cold water until water runs clear.
2. Combine rice and 1 ¼ cups water in a saucepan, bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 18 minutes until water is absorbed.
4. Remove rice from heat and let stand covered for 5 minutes to finish steaming.
5. Mix 2 tbsp rice vinegar, 1 tbsp sugar, and ½ tsp salt in a small bowl until dissolved.
6. Fold vinegar mixture into the cooked rice gently to avoid mashing grains.
7. Divide rice evenly between two bowls.
8. Top rice with 1 large avocado sliced, 1 cup diced cucumber, and ½ cup julienned carrots.
9. Drizzle 2 tbsp soy sauce over each bowl evenly for seasoning.
10. Garnish with 2 sheets torn nori and 1 tsp sesame seeds sprinkled on top.
A perfect balance of creamy and crunchy textures makes this dish irresistible. The savory rice pairs wonderfully with the fresh vegetables and rich avocado. Serve immediately for the best flavor and texture, or pack it for a quick lunch.
Chicken Teriyaki Sushi Bowl
Finally, skip the sushi rolling and dive straight into this deconstructed favorite. Chicken teriyaki sushi bowls deliver all the flavor without the fuss. They’re perfect for a quick, satisfying weeknight meal.
Ingredients
For the chicken and marinade:
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 1/4 cup soy sauce
– 2 tbsp mirin
– 1 tbsp brown sugar
– 1 tsp grated fresh ginger
– 2 cloves garlic, minced
For the rice:
– 2 cups cooked sushi rice
– 2 tbsp rice vinegar
– 1 tsp sugar
– 1/2 tsp salt
For assembly:
– 1 avocado, sliced
– 1/2 cucumber, julienned
– 2 tbsp pickled ginger
– 1 tbsp toasted sesame seeds
– 2 sheets nori, cut into strips
Instructions
1. Combine soy sauce, mirin, brown sugar, ginger, and garlic in a bowl to make the marinade.
2. Add chicken pieces to the marinade, ensuring all pieces are coated, and refrigerate for 30 minutes.
3. Heat a large skillet over medium-high heat and add the marinated chicken, reserving the marinade.
4. Cook chicken for 6-8 minutes, turning occasionally, until internal temperature reaches 165°F.
5. Pour reserved marinade into the skillet and simmer for 2 minutes until slightly thickened.
6. Mix rice vinegar, sugar, and salt in a small bowl until sugar dissolves.
7. Fold the vinegar mixture into the cooked sushi rice while it is still warm.
8. Divide the seasoned rice evenly between two bowls.
9. Top rice with cooked teriyaki chicken and any remaining sauce from the skillet.
10. Arrange avocado slices, julienned cucumber, and pickled ginger over the chicken.
11. Sprinkle with toasted sesame seeds and nori strips just before serving.
Most notably, the dish combines tender, savory chicken with cool, crisp vegetables over seasoned rice. The nori adds a satisfying crunch that contrasts with the creamy avocado. For a fun twist, serve with extra soy sauce and wasabi on the side for dipping.
Shrimp Tempura Sushi Bowl
Unbelievably simple yet restaurant-quality, this shrimp tempura sushi bowl delivers crispy satisfaction without the rolling fuss. Ultimate weeknight dinner solution that comes together in under 30 minutes.
Ingredients
For the rice:
– 2 cups sushi rice
– 2 cups water
– 2 tbsp rice vinegar
– 1 tbsp sugar
– 1 tsp salt
For the shrimp:
– 1 lb large shrimp, peeled and deveined
– 1 cup all-purpose flour
– 1 cup ice-cold water
– 1 egg
– 2 cups vegetable oil for frying
For assembly:
– 1 avocado, sliced
– 1 cucumber, julienned
– 2 tbsp soy sauce
– 1 tbsp sriracha
– 1 tsp sesame seeds
Instructions
1. Rinse 2 cups sushi rice under cold water until water runs clear.
2. Combine rice and 2 cups water in rice cooker, cook according to manufacturer instructions.
3. Mix 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt in small bowl until dissolved.
4. Fold vinegar mixture into cooked rice while still warm, fanning rice to cool quickly for glossy texture.
5. Pat 1 lb shrimp completely dry with paper towels to ensure crispy coating.
6. Whisk 1 cup flour, 1 cup ice-cold water, and 1 egg until just combined (lumps are fine for tempura batter).
7. Heat 2 cups vegetable oil in deep pot to 350°F using thermometer.
8. Dip shrimp in batter, letting excess drip off.
9. Fry shrimp in batches for 2-3 minutes until golden brown and floating.
10. Drain shrimp on wire rack to maintain crispness (not paper towels).
11. Slice 1 avocado and julienne 1 cucumber while shrimp cools.
12. Divide rice among bowls, top with shrimp, avocado, and cucumber.
13. Drizzle with 2 tbsp soy sauce and 1 tbsp sriracha.
14. Sprinkle with 1 tsp sesame seeds for nutty finish.
Warm rice contrasts beautifully with the crackling-cold shrimp tempura, creating textural harmony in every bite. The creamy avocado mellows the spicy sriracha kick while cucumber adds refreshing crunch. Try serving with pickled ginger or wasabi for extra authenticity.
California Roll Sushi Bowl
Perfect for busy weeknights, this deconstructed California roll brings all the flavors without the fuss. Packed with fresh ingredients and ready in minutes, it’s a healthy twist on sushi night.
Ingredients
For the rice:
– 2 cups cooked sushi rice
– 2 tbsp rice vinegar
– 1 tbsp sugar
– 1 tsp salt
For the bowl:
– 1 cup imitation crab, shredded
– 1 avocado, sliced
– 1 cucumber, julienned
– 1 carrot, julienned
– 2 sheets nori, cut into strips
– 1 tbsp sesame seeds
For the sauce:
– ¼ cup mayonnaise
– 1 tbsp sriracha
– 1 tsp soy sauce
Instructions
1. Combine rice vinegar, sugar, and salt in a small bowl, microwaving for 30 seconds to dissolve sugar.
2. Fold vinegar mixture into warm sushi rice using a cutting motion to avoid mushiness.
3. Spread rice evenly in a serving bowl as the base layer.
4. Arrange imitation crab, avocado, cucumber, and carrot in sections over the rice.
5. Whisk mayonnaise, sriracha, and soy sauce in a separate bowl until smooth.
6. Drizzle sauce over the arranged ingredients, covering all components evenly.
7. Sprinkle nori strips and sesame seeds on top for crunch and flavor.
8. Serve immediately to maintain optimal texture and freshness.
Effortlessly delicious, this bowl offers a creamy crunch from avocado and cucumber against the tender rice and crab. Try it with extra sriracha for a spicy kick or top with tempura flakes for added texture.
Rainbow Sushi Bowl
Unleash vibrant flavors with this deconstructed sushi bowl that’s faster than rolling. Using everyday ingredients, it delivers restaurant-quality results in under 30 minutes. Perfect for meal prep or a quick weeknight dinner.
Ingredients
For the rice:
– 1 cup sushi rice
– 1 ¼ cups water
– 2 tbsp rice vinegar
– 1 tbsp sugar
– ½ tsp salt
For assembly:
– 1 avocado, sliced
– 1 small cucumber, julienned
– 1 carrot, julienned
– ¼ cup edamame, shelled
– 2 nori sheets, torn
– 1 tbsp sesame seeds
– 2 tbsp soy sauce
– 1 tsp sriracha (optional)
Instructions
1. Rinse 1 cup sushi rice under cold water until water runs clear.
2. Combine rice and 1 ¼ cups water in a saucepan, bring to boil over high heat.
3. Reduce heat to low, cover, and simmer for 18 minutes exactly.
4. Remove from heat and let stand covered for 5 minutes.
5. Tip: Fluff rice with a fork to prevent clumping.
6. Mix 2 tbsp rice vinegar, 1 tbsp sugar, and ½ tsp salt in small bowl.
7. Fold vinegar mixture into warm rice until fully incorporated.
8. Let rice cool to room temperature, about 10 minutes.
9. Slice 1 avocado and julienne 1 small cucumber and 1 carrot.
10. Tip: Use a mandoline for uniform vegetable cuts.
11. Arrange cooled rice in serving bowls.
12. Top with avocado, cucumber, carrot, and ¼ cup edamame.
13. Sprinkle with 2 tbsp sesame seeds and torn nori sheets.
14. Drizzle with 2 tbsp soy sauce and 1 tsp sriracha if desired.
15. Tip: Add a squeeze of lime for extra brightness.
Notably creamy avocado contrasts with crunchy vegetables and chewy rice. The nori adds umami depth while sesame seeds provide nutty texture. Serve immediately with extra soy sauce for dipping or pack cold for lunch.
Dynamite Sushi Bowl
Forget complicated sushi rolling—this bowl delivers all the flavors without the fuss. Fresh, vibrant, and ready in minutes, it’s a weeknight lifesaver. Dynamite sauce brings the heat while crisp veggies add crunch.
Ingredients
For the rice:
– 2 cups sushi rice
– 2 cups water
– 2 tbsp rice vinegar
– 1 tbsp sugar
– 1 tsp salt
For the sauce:
– 1/2 cup mayonnaise
– 2 tbsp sriracha
– 1 tsp soy sauce
– 1 tsp sesame oil
For assembly:
– 1 lb fresh salmon, skinless, cubed
– 1 cucumber, thinly sliced
– 1 avocado, sliced
– 1/4 cup pickled ginger
– 2 tbsp roasted sesame seeds
– 2 sheets nori, torn
Instructions
1. Rinse 2 cups sushi rice under cold water until water runs clear.
2. Combine rice and 2 cups water in a pot, bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 18 minutes—tip: don’t peek to keep steam in.
4. Remove from heat and let stand, covered, for 10 minutes.
5. Mix 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt in a small bowl until dissolved.
6. Fold vinegar mixture into cooked rice gently to avoid mashing grains.
7. Whisk 1/2 cup mayonnaise, 2 tbsp sriracha, 1 tsp soy sauce, and 1 tsp sesame oil in a bowl.
8. Cube 1 lb salmon into 1/2-inch pieces—tip: use very fresh salmon for raw consumption.
9. Toss salmon with half the sauce to coat evenly.
10. Slice 1 cucumber and 1 avocado thinly.
11. Divide rice among bowls, top with sauced salmon, cucumber, avocado, 1/4 cup pickled ginger, 2 tbsp sesame seeds, and torn nori.
12. Drizzle remaining sauce over top—tip: add extra sriracha for more spice.
You’ll love the contrast of cool, creamy avocado against the spicy, umami-rich salmon. Serve immediately with extra nori for scooping, or pack it for a stunning lunch.
Unagi Eel Sushi Bowl
Dive into this savory bowl that brings sushi bar elegance home. Unagi eel delivers rich flavor over seasoned rice. Ready in under 30 minutes.
Ingredients
For the rice:
– 2 cups sushi rice
– 2 cups water
– ¼ cup rice vinegar
– 2 tbsp sugar
– 1 tsp salt
For assembly:
– 12 oz frozen unagi eel, thawed
– 2 tbsp soy sauce
– 1 tbsp mirin
– 1 tsp sesame oil
– 1 avocado, sliced
– ½ cucumber, julienned
– 2 green onions, thinly sliced
– 1 tbsp toasted sesame seeds
Instructions
1. Rinse 2 cups sushi rice under cold water until water runs clear.
2. Combine rice and 2 cups water in a saucepan, bring to boil over high heat.
3. Reduce heat to low, cover, and simmer for 20 minutes exactly.
4. Remove from heat and let stand covered for 10 minutes.
5. Heat ¼ cup rice vinegar, 2 tbsp sugar, and 1 tsp salt in small pan until dissolved.
6. Fold vinegar mixture into cooked rice while fanning to cool quickly for glossy texture.
7. Preheat broiler to high (500°F) and line baking sheet with foil.
8. Place 12 oz unagi eel skin-side down on sheet, brush with 2 tbsp soy sauce and 1 tbsp mirin.
9. Broil 6 inches from heat for 3-4 minutes until edges bubble and caramelize.
10. Drizzle 1 tsp sesame oil over eel right after broiling for enhanced aroma.
11. Divide rice among bowls, top with sliced eel, 1 sliced avocado, ½ julienned cucumber.
12. Garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds.
Unagi offers buttery texture against vinegared rice’s slight tang. The sweet glaze contrasts with fresh cucumber crunch. Serve with extra soy sauce for dipping or add spicy mayo for creaminess.
Tofu and Veggie Sushi Bowl
Tofu and veggie sushi bowls bring deconstructed sushi to your kitchen. They’re fast, fresh, and packed with flavor. Perfect for a healthy lunch or dinner.
Ingredients
– For the tofu: 1 block (14 oz) firm tofu, pressed and cubed, 1 tbsp olive oil
– For the rice: 1 cup sushi rice, rinsed, 1 ¼ cups water
– For the bowl: 1 cucumber, julienned, 1 carrot, julienned, 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp sesame oil, 1 avocado, sliced, 2 tbsp pickled ginger, 1 tbsp sesame seeds
Instructions
1. Press the tofu block for 15 minutes using a heavy pan to remove excess water, then cube it into 1-inch pieces.
2. Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat (350°F) until shimmering.
3. Add tofu cubes and cook for 5-7 minutes, flipping halfway, until golden brown and crispy on all sides.
4. Tip: Pressing tofu ensures it crisps up better and absorbs flavors more effectively.
5. In a saucepan, combine 1 cup rinsed sushi rice and 1 ¼ cups water, bring to a boil over high heat.
6. Reduce heat to low, cover, and simmer for 18 minutes until water is fully absorbed and rice is tender.
7. Remove rice from heat and let it sit, covered, for 5 minutes to steam and finish cooking.
8. Fluff the rice with a fork and stir in 2 tbsp rice vinegar while it’s still warm to season it.
9. Tip: Rinsing sushi rice removes excess starch, preventing it from becoming gummy when cooked.
10. In a small bowl, whisk together 1 tbsp soy sauce and 1 tsp sesame oil to make a dressing.
11. Julienne 1 cucumber and 1 carrot into thin, matchstick-sized strips for easy eating.
12. Slice 1 avocado and set aside with 2 tbsp pickled ginger for garnishing.
13. Assemble bowls by dividing the rice, tofu, cucumber, carrot, and avocado among servings.
14. Drizzle with the soy-sesame dressing and top with pickled ginger and 1 tbsp sesame seeds.
15. Tip: Toasting sesame seeds in a dry pan for 2-3 minutes before use enhances their nutty flavor.
Unbelievably fresh and satisfying, this bowl offers a crisp texture from the veggies and creamy richness from the avocado. The savory tofu and tangy rice vinegar balance perfectly. Try serving it with extra soy sauce or sriracha for a spicy kick.
Chirashi Sushi Bowl
Mixing fresh ingredients over seasoned rice creates this vibrant Chirashi Sushi Bowl. It’s a customizable dish perfect for quick lunches or elegant dinners. Skip the rolling and enjoy sushi in bowl form.
Ingredients
For the rice:
– 2 cups sushi rice
– 2 cups water
– 1/4 cup rice vinegar
– 2 tbsp sugar
– 1 tsp salt
For assembly:
– 8 oz fresh sashimi-grade salmon, sliced into 1/4-inch pieces
– 1 ripe avocado, sliced
– 1/2 English cucumber, julienned
– 2 tbsp pickled ginger
– 2 sheets nori, cut into thin strips
– 2 tbsp toasted sesame seeds
– 2 green onions, thinly sliced
Instructions
1. Rinse 2 cups sushi rice under cold water until water runs clear.
2. Combine rice and 2 cups water in a rice cooker; cook according to manufacturer’s instructions.
3. Heat 1/4 cup rice vinegar, 2 tbsp sugar, and 1 tsp salt in a small saucepan over medium heat until dissolved, about 2 minutes.
4. Transfer cooked rice to a large bowl; drizzle with vinegar mixture while fanning the rice to cool it quickly and achieve glossy grains.
5. Slice 8 oz salmon against the grain into 1/4-inch pieces for tender bites.
6. Cut 1 avocado in half, remove pit, slice flesh while still in skin, then scoop out with a spoon.
7. Julienne 1/2 cucumber into matchstick-sized pieces for crisp texture.
8. Divide seasoned rice evenly between two bowls.
9. Arrange salmon, avocado, and cucumber artfully over the rice.
10. Garnish with 2 tbsp pickled ginger, nori strips, 2 tbsp sesame seeds, and sliced green onions.
Light and fresh, this bowl offers a contrast of soft rice, firm fish, and crunchy vegetables. The tangy vinegar rice balances the rich salmon perfectly. Serve immediately with soy sauce and wasabi for dipping.
Mango and Crab Sushi Bowl
Just combine fresh mango and crab for a quick, no-roll sushi bowl. It’s perfect for a fast lunch or light dinner. Skip the fuss but keep all the flavor.
Ingredients
For the rice:
– 1 cup sushi rice
– 1 1/4 cups water
– 2 tbsp rice vinegar
– 1 tbsp sugar
– 1 tsp salt
For the bowl:
– 8 oz cooked crab meat, shredded
– 1 ripe mango, diced into 1/2-inch cubes
– 1 avocado, sliced
– 1 cucumber, thinly sliced
– 2 tbsp soy sauce
– 1 tsp sesame oil
– 1 tbsp sesame seeds
– 2 sheets nori, cut into strips
Instructions
1. Rinse 1 cup sushi rice under cold water until the water runs clear.
2. Combine the rinsed rice and 1 1/4 cups water in a saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 18 minutes.
4. Remove from heat and let stand, covered, for 10 minutes.
5. Mix 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt in a small bowl until dissolved.
6. Fold the vinegar mixture into the cooked rice gently to avoid mashing the grains.
7. Spread the rice in a thin layer on a baking sheet to cool to room temperature, about 15 minutes.
8. In a medium bowl, toss 8 oz shredded crab meat with 2 tbsp soy sauce and 1 tsp sesame oil.
9. Dice 1 mango into 1/2-inch cubes and slice 1 cucumber thinly.
10. Slice 1 avocado and sprinkle with a pinch of salt to prevent browning.
11. Divide the cooled rice evenly between two bowls.
12. Top with the crab mixture, mango, cucumber, and avocado.
13. Garnish with 1 tbsp sesame seeds and nori strips.
14. Serve immediately.
Keep it fresh by serving right away for the best texture. The sweet mango contrasts with the savory crab, and the creamy avocado adds richness. Try it with a drizzle of spicy mayo for an extra kick.
Korean BBQ Beef Sushi Bowl
Zesty Korean BBQ beef meets sushi rice in this quick bowl. Perfect for busy weeknights when you crave bold flavors without the fuss. Ready in under 30 minutes with minimal cleanup.
Ingredients
For the beef:
– 1 lb thinly sliced sirloin
– 2 tbsp soy sauce
– 1 tbsp sesame oil
– 1 tsp grated ginger
– 2 minced garlic cloves
For the bowl:
– 2 cups cooked sushi rice
– 1 sliced cucumber
– 1 shredded carrot
– 2 sliced green onions
– 1 tbsp toasted sesame seeds
Instructions
1. Heat a large skillet over high heat until droplets of water sizzle and evaporate immediately.
2. Add 1 lb thinly sliced sirloin to the dry hot skillet in a single layer. Tip: Don’t overcrowd the pan to ensure proper browning.
3. Cook beef for 2 minutes without stirring to develop a caramelized crust.
4. Flip beef and cook for another 1 minute until no pink remains.
5. Reduce heat to medium and add 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp grated ginger, and 2 minced garlic cloves.
6. Stir constantly for 30 seconds until fragrant and sauce coats the beef. Tip: Grate ginger using a microplane for maximum flavor release.
7. Divide 2 cups cooked sushi rice between two bowls.
8. Top rice with cooked beef mixture.
9. Arrange 1 sliced cucumber, 1 shredded carrot, and 2 sliced green onions around the beef.
10. Sprinkle 1 tbsp toasted sesame seeds over everything. Tip: Toast sesame seeds in a dry pan for 1 minute until golden for enhanced nuttiness.
Vibrant textures contrast tender beef with crisp vegetables over sticky rice. The savory-sweet marinade penetrates every component for unified flavor. Serve immediately with extra sesame seeds or spicy mayo for added richness.
Seared Ahi Tuna Sushi Bowl
Bold flavors meet healthy convenience in this deconstructed sushi favorite. Perfect for quick dinners or impressive lunches. Ready in under 20 minutes.
Ingredients
For the tuna:
– 1 lb sushi-grade ahi tuna steak
– 1 tbsp avocado oil
– 1 tsp black sesame seeds
– 1 tsp white sesame seeds
For the bowl base:
– 2 cups cooked sushi rice
– 1 tbsp rice vinegar
– 1 tsp sugar
– 1/2 tsp salt
For toppings:
– 1/2 avocado, sliced
– 1/4 cup shredded carrots
– 2 tbsp pickled ginger
– 1 sheet nori, torn
– 2 tbsp soy sauce
– 1 tsp sriracha
– 1 green onion, sliced
Instructions
1. Pat the tuna steak completely dry with paper towels.
2. Mix sesame seeds on a plate and press tuna into them to coat all sides.
3. Heat avocado oil in a skillet over high heat until shimmering, about 1 minute.
4. Sear tuna for 45 seconds per side for rare doneness.
5. Remove tuna and let rest on a cutting board for 3 minutes.
6. Combine rice vinegar, sugar, and salt in a small bowl, then fold into warm sushi rice.
7. Slice rested tuna against the grain into 1/4-inch thick pieces.
8. Divide seasoned rice between two bowls.
9. Arrange tuna slices, avocado, carrots, and ginger over rice.
10. Drizzle with soy sauce and sriracha.
11. Garnish with torn nori and green onions.
A vibrant dish where cool rice contrasts with warm, sesame-crusted tuna. The creamy avocado balances the spicy sriracha kick. Serve immediately with extra soy sauce for dipping.
Sweet Chili Shrimp Sushi Bowl
Forget takeout—this deconstructed sushi bowl delivers big flavor with minimal effort. Fresh shrimp gets a sweet-spicy glaze over fluffy rice and crisp veggies.
Ingredients
For the rice:
– 1 cup sushi rice
– 1 ¼ cups water
For the shrimp:
– 1 lb raw shrimp, peeled and deveined
– 2 tbsp vegetable oil
– ¼ cup sweet chili sauce
– 1 tbsp soy sauce
For assembly:
– 1 cucumber, julienned
– 1 avocado, sliced
– 2 tbsp pickled ginger
– 1 tbsp toasted sesame seeds
Instructions
1. Rinse 1 cup sushi rice under cold water until water runs clear.
2. Combine rice and 1 ¼ cups water in a saucepan, bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 18 minutes—don’t lift the lid.
4. Remove rice from heat and let stand, covered, for 10 minutes to steam.
5. Pat 1 lb shrimp dry with paper towels to ensure a good sear.
6. Heat 2 tbsp vegetable oil in a skillet over medium-high heat until shimmering.
7. Add shrimp in a single layer and cook for 2 minutes per side until pink.
8. Reduce heat to low and add ¼ cup sweet chili sauce and 1 tbsp soy sauce.
9. Toss shrimp gently to coat and cook for 1 minute until glaze thickens.
10. Fluff rice with a fork and divide into bowls.
11. Top rice with shrimp, 1 julienned cucumber, 1 sliced avocado, and 2 tbsp pickled ginger.
12. Sprinkle with 1 tbsp toasted sesame seeds for crunch.
Serve immediately while warm for the best texture contrast. The sweet-spicy shrimp pairs perfectly with the cool, crisp veggies—try adding a drizzle of sriracha mayo for extra kick.
Conclusion
Many of these sushi bowl recipes offer endless possibilities for delicious, customizable meals at home. We hope you find inspiration to try a few—and don’t forget to share your favorites in the comments or pin this roundup on Pinterest for later!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
