sushi bowl

A deconstructed version of sushi that's easy to make.

Easy Sushi Bowl

short grain or sushi brown rice

rice vinegar (divided use)

sugar

salt

seafood shrimp

cucumber

avocado (thinly sliced)

nori

sesame seeds

green onions

sesame oil

Place the rice in a bowl; add 1/4 teaspoon salt, 1 tablespoon rice vinegar and 1 teaspoon sugar. Stir until thoroughly combined. Divide the rice between two bowls.

In a small bowl place the cucumber along with the sesame oil, sesame seeds and 2 teaspoons of rice vinegar. Toss to coat the cucumbers. Add salt to taste.

Spoon the cucumbers onto the rice. Arrange the fish and avocado on top of the rice. Sprinkle with green onions and nori strips.

Serve immediately, with wasabi, soy sauce and/or ginger if desired.

This vegan sushi bowl is made with quick pickled carrots and cucumbers, avocado, and edamame, all tossed in sesame soy dressing and served over rice.

Vegan Sushi Bowl

carrot,

cucumber, (thinly sliced)

red bell pepper, (seeded and thinly sliced)

avocado, (cubed)

edamame, (thawed)

Jasmine Rice

pickled sushi ginger

black sesame seeds

roasted seaweed, (optional)

water

rice vinegar

soy sauce

wasabi, (optional)

Combine the ingredients for the quick pickle sauce in a shallow dish. Add the prepared carrots and cucumbers, making sure they are fully submerged in the liquid. Cover and refrigerate while preparing the rest of the meal.

Cook the rice according to package instructions.

Prepare the red bell pepper, avocado, and edamame.

Combine the ingredients for the sesame soy dressing and set aside.

Assemble the bowls by dividing the rice between 4 bowls. Evenly divide the pickled vegetables, red bell pepper, and edamame. Top with sesame seeds and pickled ginger. Serve immediately with Sesame Soy Dressing.

This Tuna Poke Bowl Recipe is a quick and easy homemade sushi bowl with ahi tuna poke as the star. A simple blend of tuna, rice, avocado, cucumber and a flavorful sauce.

Tuna Poke Bowl Recipe

Cups White Rice - cooked & cooled

Lb Cubed Sushi Grade Tuna

Soy Sauce

Toasted Sesame Oil

Tablespoon Toasted Sesame Seeds

Cucumber

Cup Sliced Pickled Ginger - chopped

Green Onions - sliced

Lemon

Sauce:

Cup Soy Sauce

Tablespoons Toasted Sesame Oil

Cup Honey

Chili Garlic Sauce

Cup Mayonnaise

Sriracha

Prep rice then let cool in refrigerator.

Combine tuna, 1 teaspoon soy sauce, 1 teaspoon...

Combine tuna, 1 teaspoon soy sauce, 1 teaspoon toasted sesame oil and 1 Tablespoon toasted sesame seeds. Refrigerate while prepping the other ingredients.

Combine the sauce ingredients. Taste and adjust to...

Combine the sauce ingredients. Taste and adjust to your preference.

Mix mayo and sriracha, adjust to taste.

Assemble poke bowls by layering rice, tuna, cucumbers,...

Assemble poke bowls by layering rice, tuna, cucumbers, avocado, lemon and ginger. Top with green onions and sauces. Serve.

https://mediavine-res.cloudinary.com/video/upload/ggurv37u0pyiegrhpebm.mp4

Tuna Poke Bowls

Teriyaki Salmon Sushi Bowl (GF)

(6.5 ounces) sushi rice

tbsp rice vinegar

tsp caster sugar

milliliters (1fl oz) maple syrup

tsp sesame oil

tsp gluten free tamari soy sauce

0.5 tsp garlic granules

mirin

salmon fillets

tbsp sesame seeds

spring onions

(5 ounces) edamame beans

avocado

Cook the sushi rice according to the packet...

Cook the sushi rice according to the packet instructions and while it is cooking prepare the sushi rice dressing. To do this, mix the rice vinegar, sugar and salt together in a small dish, stirring well until the sugar and salt have dissolved in the vinegar. When the rice is cooked, pour the dressing over the top (while it is still hot) and then stir to coat the rice and fluff it up.

In a small frying pan, lightly toast the...

In a small frying pan, lightly toast the sesame seeds, scatter them over the rice and stir through. Set the rice aside (still in the saucepan) to cool slightly.

Prepare the salmon fillets by removing the skin...

Prepare the salmon fillets by removing the skin and chopping into chunks. Dice the spring onions into small chunks. Also prepare the teriyaki marinade by mixing the maple syrup, sesame oil, tamari, garlic granules and mirin together in a small dish. Set these three elements aside while you prepare the sushi bowl base.

Once the rice has cooled, and is now...

Once the rice has cooled, and is now warm rather than hot, you can assemble the base for the bowls. Split the rice between two wide bowls so that two-thirds of each base is covered. In the remaining third, pile edamame beans and sliced avocado.

Pour the marinade into a small frying pan...

Pour the marinade into a small frying pan over a high heat. When it begins to bubble, turn the heat down to simmering and stir it constantly until it has reduced, turning from watery sauce to a thicker, glaze consistency. Add the chunks of salmon to the pan and turn the heat back up to high - stir so that the salmon is fully coated in the glaze and then sprinkle the spring onions over the top. Continue to cook on a high heat for a couple of minutes, stirring occasionally, until the salmon is beautifully glazed and cooked to your preferred level. Remove from the pan and scoop the teriyaki salmon and spring onions onto the sushi bowls. Voila, one DELICIOUS meal! Serve with extra tamari soy sauce on the side if you wish.

Fresh California Roll Bowls are everything you love about a classic California sushi roll, only so much easier to prepare. You’ll love topping this sushi bowl recipe with soy sauce, spicy mayo, and wasabi.

California Roll Bowls Recipe

Calrose rice ((Japanese short or medium grain rice))

Tbsp sushi vinegar rice

oz flake-style imitation crab meat (chopped)

nori seaweed (chopped)

avocado (diced)

jalapeños (finely diced, optional)

chives (finely chopped, optional)

soy sauce (regular

wasabi paste**

spicy mayo ((1/4 cup mayonnaise with 1 Tbsp sriracha sauce))

pickled sushi ginger (optional)

sesame seeds (white

Set rice in a colander and thoroughly rinse with cold water until the water runs clear. Drain well. Put drained rice in a large heavy saucepan and add 2 cups cold water.

Set the pan over medium-high heat and bring to a boil. Once it boils, reduce heat to the lowest simmer.  Cover and cook until all the water is absorbed (15 min). Remove from heat and let rest covered for another 15 minutes.

Transfer rice to a large bowl and break it up to get rid of all the hot clumps then drizzle with 5 Tbsp of your sushi vinegar and use a rice paddle to slice and fold the vinegar into the rice. Continue mixing the rice until it&#39;s just warm. Cover rice with a damp kitchen towel and cool to room temperature as you prep your toppings.

How to Make Sushi Rice:

Divide rice between 4-5 bowls. Layer the toppings over the rice: crab, cucumber, avocado, seaweed, jalapeños, and chives.

Combine mayo and sriracha sauce and drizzle that over your bowls then drizzle with soy sauce and a sprinkle of sesame seeds.

Serve with a side of pickled ginger and wasabi paste and pass around the soy sauce.

How to Make California Roll Bowls:

https://www.youtube.com/watch?v=OidojFrXaaM

This tasty California sushi roll bowl is the ideal way to enjoy a traditional sushi roll without having to roll it yourself! This bowl is loaded with fresh ingredients like avocado, cucumber, and crab and is sure to satisfy your sushi cravings.

PRINT RECIPE HERE: https://natashaskitchen.com/california-roll-bowls/
►ALL MY RECIPES: https://natashaskitchen.com/recipes/ 

#sushi  #lunch #natashaskitchen

California Roll - SUSHI BOWL #shorts

This California Roll in a Bowl is a deconstructed version of your favorite sushi roll complete with imitation crab and avocado on a bed of sushi rice and topped with a spicy mayo sauce!

California Roll in a Bowl

sushi rice (or other short grain rice)

imitation crab (diced)

english cucumber (diced)

mayonnaise

sriracha

Sesame Seeds (sliced green onions,

Rinse the rice under cold water for 30 seconds until the water runs clear. (I use a mesh strainer to do this)

Add the rice and water to a medium pot and and bring a boil over medium-high heat.

Cover and reduce the heat to low and simmer for 18-20 minutes until the water is absorbed

Add the cooked rice to a large bowl and drizzle with the rice vinegar then stir to combine.

Set the rice aside and cool completely.

Whisk together the mayonnaise and sriracha in a small bowl. If desired, add in a tablespoon of water to thin the sauce.

Divide the rice between four bowls. Top with avocado, imitation crab, and diced cucumber.

Drizzle the spicy mayo over top.

Garnish with soy sauce, sesame seeds, green onion, or nori furikake seasoning.

Assembling the Sushi Bowls

Smoked Salmon Sushi Bowls are easy to make at home and cost way less than your sushi takeout. This recipe subs out the raw fish for smoked salmon and imitation crab, then piles on the veggies and a spicy sriracha mayo for a great tasting sushi bowl. These smoked salmon rice bowls are the perfect thing to make when you’re craving sushi, but don’t want to order in.

Easy Smoked Salmon Sushi Bowls

sushi rice

tbsp sugar

oz smoked salmon

oz imitation crab (optional)

carrot

nori snack,

jalapeno peppers, thinly sliced

tbsp sriracha sauce

Add your sushi rice to a colander and rinse until the water runs clear. Allow the rice to sit in the colander for 5-10 minutes to fully drain.

Bring 2 cups of water to a boil. Add the sushi rice. Reduce heat to a simmer and cook for 15 minutes. At 15 minutes, turn off heat and let the rice rest for 10 minutes.

In the meantime, prepare your toppings. Shred the carrot, slice the avocado, slice the cucumber, and prepare your seafood of choice (imitation crab or smoked salmon).

Prepare the sriracha mayo by mixing together the mayonnaise and sriracha sauce. Set aside.

Prepare the sushi rice dressing by cobining the rice vinegar, sugar and salt in a small bowl. Stir until dissolved. *See note

Once your rice has fully rested, add the vinegar dressing, in batches, to the rice, and stir gently to combine. Be careful not to be too aggressive when mixing the dressing with the rice. Sushi rice is delicate and you want to avoid smushing  it.

Assemble your sushi bowls! Place 1 cup of the sushi rice in a bowl, then top with the carrots, cucumber slices, crab or smoked salmon, avocado, and some nori pieces. Sprinkle sesame seeds over the top. Drizzle the sriracha mayo over the top, if desired.

Sergio Perera is Chris Hemsworth's Centr nutrition and diet consultant and this fresh, Japanese-flavored lunch bowl will have your co-workers drooling with envy. Mix it up by subbing salmon for chicken, beef or all veg.

Salmon Sushi Bowl

broccolini

1⁄2 cups pre-cooked brown rice prepare to packet instructions

smoked salmon

edamame frozen defrosted podded

carrots medium julienned

1⁄2 avocado sliced

nori sheets

tsp black sesame seeds

salt and pepper

This sushi bowl recipe features avocado, nori, seasoned rice, spicy mayo, pickled ginger, and more. It captures all the tastes and textures I crave in a good veggie sushi roll, but it&#39;s much simpler to make at home. For a vegan sushi bowl, make the spicy mayo with vegan mayonnaise.

Sushi Bowl

rice

cane sugar

sea salt

recipe Baked Tofu

avocados (sliced)

mangoes (diced)

Persian cucumbers (thinly sliced)

scallions (thinly sliced)

Pickled ginger

radishes (optional)

Sesame seeds (for garnish)

Microgreens (for garnish)

Spicy Mayo (for serving)

While the rice is still warm, toss it with the rice vinegar, cane sugar, and salt.

Divide among 4 bowls and top with the baked tofu, avocado, mango, cucumbers, scallions, pickled ginger, and pickled radishes, if using. Garnish with nori, sesame seeds, and microgreens and serve with spicy mayo.

Sushi bowl med ALT det bedste fra sushiens verden. Tangsalat, sorte aromatiske ris, koriander og alverdens sprøde grøntsager. Fuldendt med spicy wasabi mayo. Nyd sushisalat til frokost og aften som nem og mættende hverdagsmad.

Sushi bowl - Lækker sushisalat

1,5 dl sorte ris

tsk risvineddike

tsk sukker

g edamamebønner

¼ stk spidskål

stk gulerødder

stk skole agurk

⅛ stk ananas

lime

stk avocado

dl tangsalat

spsk kimchi eller syltet ingefær

spsk ristede cashewnødder

60 g sorte bønner ELLER laks i sushi kvalitet (pr. person)

4-5 tsk wasabi paste

Koriander

Limebåde

FORBEREDELSE: Start med at koge de sorte ris efter anvisning på pakken og vend herefter med risvineddike samt sukker. Optø de frosne edamamebønner i kogende vand, og dræn dem derefter i sigte.

GRØNTSAGER: Snit spidskålet fint på mandolinjern og kram evt. med 1 tsk æblecidereddike så det falder lidt sammen. Snit gulerødder i skrå skiver og skær agurk i skiver. Skær frisk ananas i tern og vend med saft fra 1/2 lime. Tilbered ønsket protein: Sorte bønner, laks eller stegt tofu.

WASABI MAYO: Bland mayonnaise med wasabipasta og smag derefter til med saften fra 1 lime og lidt flagesalt. Hvis muligt lad gerne trække på køl 1-2 timer inden servering.

ANRETNING: Anret i 2 skåle ris, edamamebønner, grøntsager samt enten laks eller sorte bønner. Afslut med tangsalat, kimchi, avocado og ristede cashewnødder. Server med rigeligt wasabi mayo.

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Top Tags

Easy Sushi Bowl

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Sushi Bowl

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Top 11 sushi bowl recipes from across the web

The most viewed sushi bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Sushi Bowl

Vegan Sushi Bowl

Tuna Poke Bowl Recipe

Teriyaki Salmon Sushi Bowl (GF)

California Roll Bowls Recipe

California Roll in a Bowl

Easy Smoked Salmon Sushi Bowls

Salmon Sushi Bowl

Sushi Bowl

Sushi bowl - Lækker sushisalat

Crunchy Roll Bowls

The most viewed sushi bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine