Sushi roll in a bowl is a modern, deconstructed take on traditional sushi rolls that combines all the familiar flavors of sushi in a single, easy-to-make dish. The base is composed of seasoned sushi rice dressed with a mixture of rice vinegar, sugar, and salt, topped with an assortment of fresh ingredients such as diced avocado, crisp cucumber, shredded carrots, and edamame. Often, tender slices of raw or seared fish like salmon or tuna add a rich, delicate flavor, while garnishes like seaweed strips, pickled ginger, and a sprinkle of sesame seeds round out the dish. A drizzle of soy sauce, sriracha mayo, or a wasabi-infused dressing provides an extra burst of umami and spice, making this bowl both a visually appealing and satisfying alternative to traditional rolled sushi.
Sushi Roll in a Bowl Ingredients (Serves 2-3):
- Sushi Rice: 2 cups of cooked sushi rice
- Seasoning for Rice: 2 tablespoon rice vinegar, 1 tablespoon sugar, 1 teaspoon salt
- Protein: 8 oz sushi-grade salmon or tuna (diced into bite-size pieces)
- Vegetables: 1 avocado (diced), 1 small cucumber (diced), 1 cup shredded carrots, 1 cup shelled edamame
- Garnishes: Seaweed (nori) strips, ¼ cup pickled ginger (optional), 1-2 tablespoon sesame seeds
- Sauce: Soy sauce or a drizzle of sriracha mayo (to taste)
Try my Keto Salmon Nicoise Salad recipe!
Cooking Instructions:
- Prepare the Sushi Rice: Rinse the sushi rice thoroughly until the water runs clear, then cook according to the package instructions. While the rice is still warm, mix in the rice vinegar, sugar, and salt until evenly distributed. Allow the rice to cool to room temperature.
- Prepare the Toppings: Dice the avocado, cucumber, and fish into bite-sized pieces. Shred the carrots and set aside the shelled edamame.
- Assemble the Bowl: Begin with a base of the seasoned sushi rice in each bowl. Neatly arrange the fish, avocado, cucumber, carrots, and edamame on top of the rice.
- Garnish and Serve: Sprinkle seaweed strips and sesame seeds over the top. Optionally, add pickled ginger for an extra tangy note. Finally, drizzle your bowl with soy sauce or sriracha mayo, and gently toss if desired before serving.
Sushi Roll in a Bowl
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Ingredients
- Sushi Rice: 2 cups of cooked sushi rice
- Seasoning for Rice: 2 tablespoon rice vinegar 1 tablespoon sugar, 1 teaspoon salt
- Protein: 8 oz sushi-grade salmon or tuna diced into bite-size pieces
- Vegetables: 1 avocado diced, 1 small cucumber (diced), 1 cup shredded carrots, 1 cup shelled edamame
- Garnishes: Seaweed nori strips, ¼ cup pickled ginger (optional), 1-2 tablespoon sesame seeds
- Sauce: Soy sauce or a drizzle of sriracha mayo to taste
Instructions
- Prepare the Sushi Rice: Rinse the sushi rice thoroughly until the water runs clear, then cook according to the package instructions. While the rice is still warm, mix in the rice vinegar, sugar, and salt until evenly distributed. Allow the rice to cool to room temperature.
- Prepare the Toppings: Dice the avocado, cucumber, and fish into bite-sized pieces. Shred the carrots and set aside the shelled edamame.
- Assemble the Bowl: Begin with a base of the seasoned sushi rice in each bowl. Neatly arrange the fish, avocado, cucumber, carrots, and edamame on top of the rice.
- Garnish and Serve: Sprinkle seaweed strips and sesame seeds over the top. Optionally, add pickled ginger for an extra tangy note. Finally, drizzle your bowl with soy sauce or sriracha mayo, and gently toss if desired before serving.
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
