Sushi Roll in a Bowl

Course: Main Course

Prep Time: 15

Cook Time: 15

Calories: 450kcal

Author: Angela Coleby

This sushi bowl combines the balanced flavors of vinegared rice, fresh fish, and crisp vegetables, making it a light yet satisfying meal perfect for a quick lunch or dinner. Enjoy your healthy, colorful dish!

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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