This post may contain affiliate links. Please read our disclosure policy.
This Sushi Bowl recipe lets you enjoy everything you love about your favorite sushi roll, without the hassle of rolling your own sushi! You can easily customize it to fit your taste and it can be thrown together in the time it takes you to boil some rice!
Deconstructed sushi in a bowl is a meal in itself! If you want to make a larger meal, you can add some other Asian-inspired sides like this Egg Drop Soup or Crab Rangoon.
Table of Contents
Why We Love This Recipe
- Customizable – You can easily swap in different toppings.
- Only 15 Minutes – Assembling sushi rice bowls is so fast!
- Sushi Flavors at Home – Making a tuna sushi bowl lets you have the flavors of your favorite sushi roll easily at home.
Ingredients For Sushi Bowl
You can find all of these ingredients at most large grocery stores! If you can’t find sushi-grade fish, you can swap in imitation crab.
- Sushi Rice – A starchy, short-grain Japanese rice.
- Sushi Grade Tuna – If you don’t want to use raw fish, you can also swap in imitation crab.
- Cucumber – You can use an English cucumber or mini cucumbers
- Avocadoes
- Shredded Carrot
- Nori – Nori are dried seaweed sheets. You can find them near the other Asian food items at most large grocery stores.
- Sauce – Mayonnaise, Sriracha, Soy Sauce, Rice Wine Vinegar and Sugar
- Sesame Seeds
How To Make A Sushi Bowl
See recipe card below for ingredient quantities and full instructions.
Once the rice is cooked, these bowls take only 15 minutes to assemble!
Make Sriracha Mayo – Whisk together the mayo, sriracha, and some of the soy sauce.
Make Sushi Rice – Mix together the vinegar and sugar in a medium bowl until the sugar is dissolved. Then sprinkle some of the mixture over the cooked rice and toss to combine.
Marinate Fish – Add the rest of the soy sauce to the remaining vinegar mixture and add the tuna to marinate.
Assemble Sushi Bowls – Add sushi rice to a bowl and top with the tuna, cucumber, avocado, carrots, and drizzle with the sriracha mayo. Garnish with sesame seeds and nori strips.
Recipe FAQs
Both poke bowls and sushi bowls have raw fish, but they differ in typical toppings and origin. Poke is a traditional Hawaiian dish. Sushi originates from Japan.
The three main ingredients in sushi are raw fish such as tuna or salmon, sushi rice, and a nori sheet. All three of these ingredients are used in sushi bowls as well.
There are endless filling options to use in sushi and sushi bowls. Popular options are cucumber, carrots, avocado, mango, cream cheese, and edamame.
Variations
- Other Fish – You can easily substitute sushi grade salmon for the tuna or simply leave out the raw fish in this recipe and use imitation crab meat. You won’t want to marinate the crab meat so adjust your recipe by using 1 tablespoon of soy sauce for the Sriracha mayo and only use 1 ½ tablespoons of rice vinegar and 1 tablespoon of sugar for the rice.
- Swap in Furikake – You can substitute furikake for the nori sheets. This is a Japanese seasoning that contains shredded dried seaweed with sesame seeds.
- Spicy Tuna – To make the fish spicy, add some sriracha, to taste, to the marinade.
Storage
Due to the raw fish, this recipe should be assembled and consumed right away. If you use imitation crab, then they can be stored in the fridge for up to 4 days.
Helpful Tips
- Sushi Rice – If you can’t find sushi rice you can use arborio rice, which is another short grain variety. Since this is for sushi bowls and the rice doesn’t need to be sticky for structure like a sushi roll would, you could also substitute for jasmine, brown or an alternative grain.
- Sushi Grade Fish – It is imperative to use sushi grade raw fish in this or any sushi recipe. All sushi grade fish has been flash frozen to kill off parasites and make it safer to consume raw. You can find sushi grade tuna at many seafood or Asian specialty markets.
More Asian-Inspired Recipes
Sushi Bowl
Ingredients
- 3 cups sushi rice cooked
- 10 ounces sushi grade tuna or sushi grade salmon or imitation crab
- 1/2 cup mayonnaise
- 2 tablespoons sriracha
- 2 tablespoon soy sauce divided
- 3 tablespoon rice wine vinegar
- 2 tablespoon sugar
- 1 English cucumber or 4 mini cucumbers, sliced thin
- 2 avocados sliced thin
- 3/4 cup carrot shredded
- 1 tablespoon sesame seeds
- 2 sheets nori dried seaweed, cut in thin strips
Instructions
- In a small bowl whisk together the mayonnaise, sriracha and 1 tablespoon of the soy sauce, set aside.
- In a medium bowl whisk together the vinegar and sugar, until sugar is dissolved. Sprinkle 2 tablespoons of this mixture over the rice, and toss. Whisk in the other 1 tablespoon of soy sauce to the remaining vinegar mixture. Add in the tuna and set aside to marinate.
- Lay about ¾ cup of your sushi rice in the bottom of a bowl, top with marinated tuna, cucumber, sliced avocado, shredded carrots and sriracha mayo. Garnish with sesame seeds and nori strips.
