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How to Make Sushi Bowls

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If you love California rolls and are almost always craving for your daily sushi fix, then this recipe is made for you. Made with fresh but readily available ingredients, this sushi bowl dish is basically a twist on your favorite California rolls. As an added plus, sushi bowls are also super easy to make! You can sate your sushi fix without having to worry about rolling the ingredients into presentable sushi rolls.

If you need a new weekend dish, read below to know how to make sushi bowls.


What is a Sushi Bowl?

If you’ve been having sushi cravings but are not adept at shaping them into perfect sushi shapes, then this main course cuisine is definitely something you can enjoy. Sushi bowls are light, flavorful, and a delicious combination of textures and sweet and tangy flavors.

The recipe is really simple to make. You just cut everything up, stir the ingredients together, serve it in small or large bowls, and you already have your dinner ready. Aside from being delicious, these California roll sushi bowls are also fully customizable and there’s no need to be exact when it comes to the meal prep.


How To Make Sushi Bowls: Recipe

Get all of your favorite California roll flavors in one delectable dish with these sushi bowls. They’re easy to make, and they’ll satisfy your sushi cravings in no time. The crispness of the cucumber pairs perfectly with the creamy avocado in this sushi bowl, which can then be topped with nori sheets and spicy mayo. This easy sushi bowls recipe will also show you how to prepare your own sushi rice.

Prep Time: 10 minutes
Cooking Time: 30 Minutes
Yield: 4 Servings

Ingredients:

  • 2 ½ cups sushi rice
  • ⅓ cup white wine vinegar
  • ¾ cup rice vinegar
  • 1 cup mayonnaise
  • ¼ cup granulated sugar
  • ¼ cup soy sauce
  • 1 tbsp salt
  • 3 tbsp sriracha sauce
  • 5 tsp toasted sesame oil
  • 2 tsp wasabi paste
  • 2 tsp lemon juice
  • 3 tsp honey

Sushi Bowl Toppings:

  • 1 cup fried tofu, sliced into one-inch cubes
  • 1 cup avocado, peeled and diced
  • 1 cup cucumber, unpeeled, and thinly sliced
  • ½ cup carrots, peeled and thinly sliced
  • ½ cup green onion, chopped
  • Pickled sushi ginger
  • Toasted sesame seeds
  • Spicy mayo

Directions:

Before making the rice, rinse the grains first in a fine-mesh sieve or rice washer under cold water for a few minutes.

In a medium saucepan, combine the rice with 2 and 1/2 cups of water. Set the pan over medium-high heat with the lid on. Reduce the heat to maintain a light simmer when the water begins to boil. Allow the grains to simmer for 20 minutes, then remove from the heat and set aside.

In a small saucepan, combine white wine vinegar, ⅓ cup of rice vinegar, sugar, and salt. Cook, stirring regularly until it comes to a boil over medium-high heat. Remove from heat.

In a large bowl, add the rice. Pour the sauce on the grains and mix until it’s properly coated. Set aside.

Combine the mayonnaise, sriracha, lemon juice, and 2 teaspoons of toasted sesame oil in a small bowl. Stir everything together until well combined. Refrigerate until ready to serve.

Add the wasabi paste, soy sauce, rice vinegar, honey, and the remaining toasted sesame oil to a small bowl. Stir everything together. Cover and set aside.

Scoop the rice into a bowl and top with cucumber, green onions, carrots, and all your desired toppings. Drizzle with the sushi sauce and soy sauce mixture and serve the sushi bowls immediately.


Cooking Notes and Tips

To make this sushi bowl recipe completely vegetarian-friendly, you can remove the meat altogether and add more fresh veggies to the mic. Top it all off with your favorite vegetarian toppings and soy sauce or spicy mayo.

Fresh salmon can also be added to the sushi dish to add a bit of authenticity, but make sure that the fish is clean and prepared properly. You can also use cooked shrimp or crab meat if you don’t like the taste of raw fish.

You can serve this sushi bowl recipe with chopped nori sheets and drizzled with coconut aminos if you don’t like sesame seeds.

If you want your sushi bowl to be a little more presentable, you can try letting your guests assemble their own bowls. To do this:

  • Scoop the rice into a large mixing bowl and top with 1/2 cups of the seasoning sauce (see step 3 above). Toss it gently in the bowl with a fork to evenly coat it with the sauce.
  • Place the cucumber, carrot, chives, and avocado in separate small bowls and top with the remaining seasoning sauce. Toss each vegetable gently in the spice sauce in the basin.
  • Place the cooked grains, vegetables, pickled ginger, sesame seeds, and sauces on the counter or table along with empty bowls for the guests. Serve immediately.

Final Note

Whether you’re an aspiring recipe developer or a simple home chef, making sushi bowls is definitely a delicious treat. This sushi bowl recipe is prepared with a variety of toppings, and you’re free to add more fresh vegetables for a healthier meal. You can serve it at gatherings or enjoy your sushi fix along with your whole family during dinner time

Want to try out another rice recipe? You can check out our blog for new posts and updates.


Frequently Asked Questions

Can sushi bowls be made ahead of time?

Definitely! You can prepare the ingredients for the sushi bowl the night before and refrigerate them for up to 2 days. Simply warm up the sauce and assemble your delicious sushi bowls whenever you’re hit with your sushi craving.

What is the nutritional value of this california roll sushi bowl recipe?

In terms of nutrition, calories and other nutrients of this sushi bowl dish are as follows:

  • Calories: 490 Kcal
  • Carbohydrates: 60 g 
  • Protein: 32 g 
  • Fat: 12 g
  • Saturated Fat: 2 g
  • Cholesterol: 44 mg
  • Sodium: 342 mg
  • Potassium: 565 mg
  • Fiber: 5 g
  • Sugar: 1 g
  • Vitamin A: 2555 IU
  • Vitamin C: 2.7 mg
  • Calcium: 65 mg
  • Iron: 2.8 mg

What are other alternatives for sushi rice?

If this variety is unavailable, you can use Forbidden, brown, or GABA rice. The brown rice varieties are the most similar to this variety in one way, so it’s the most viable substitute. You can also try a starch-free alternative, which is cauliflower rice. Do note however that this type of substitute only mimics the appearance of real grains, not the taste, texture, or thickness.

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Ji-hyun

Hailing from California, USA. Ji-hyun is a Korean American 🇰🇷🇺🇸 with two growing boys who eat their weight in rice each week. After graduating UCLA & becoming a mom she started We Know Rice as a guide for all the students and moms out there looking to cook healthy and filling meals.

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