Sushi Bowls

These Sushi Bowls have all the flavors of your favorite sushi rolls—without the hassle of rolling! Fluffy sushi rice, fresh fish, veggies, avocado, and a drizzle of soy sauce or spicy mayo come together in a quick, easy, and customizable meal. Perfect for a fresh weeknight dinner or meal prep!

📝 Ingredients

• 2 cups short-grain Japanese rice
• 2 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 8 ounces sushi-grade salmon (or tuna, thinly sliced)
• 1 large cucumber (diced or sliced)
• 2 avocados (sliced)
• 2 carrots (shredded or julienned)
• 1 cup edamame beans (cooked and shelled)
• 4 sheets nori (seaweed, cut into thin strips)
• 2 tablespoons pickled ginger
• 2 tablespoons sesame seeds (white or black, toasted)
• soy sauce (or tamari, for serving)
• wasabi paste (for serving (optional))

👨‍🍳 Instructions

1. 1Prepare the Sushi Rice: Rinse the rice under cold water until the water runs clear.
2. 2Cook the rice: In a medium saucepan, combine the rice and water. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.
3. 3Finish prepping the rice: In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl. Gently fold in the vinegar mixture with a wooden spoon. Let the rice cool to room temperature.
4. 4Assemble the Sushi Bowls: Divide the cooled sushi rice evenly among four bowls. Arrange the sliced fish, cucumber, avocado, carrots, edamame, and nori strips on top of the rice. Add pickled ginger and sprinkle with toasted sesame seeds.
5. 5Serve the bowls with soy sauce or tamari and wasabi paste on the side. Enjoy immediately with chopsticks or a spoon.