Are you a fan of sushi, but looking for a more filling and satisfying meal? Look no further than sushi bowls! These creative dishes have taken the culinary world by storm, and it’s easy to see why. By combining fresh sushi ingredients with other flavorful elements like grains, vegetables, and sauces, sushi bowls offer a delicious and nutritious twist on traditional sushi.
In this article, we’ll explore 20 mouth-watering sushi bowl recipes that are perfect for every occasion. From spicy tuna to avocado and cucumber, these bowls are sure to satisfy your cravings. Whether you’re in the mood for something light and refreshing or bold and spicy, there’s a sushi bowl recipe on this list for you.
In the following pages, we’ll dive into each of these recipes, exploring the ingredients, cooking methods, and assembly techniques that make them so special. So grab your chopsticks and get ready to roll (pun intended!) with these amazing sushi bowls!
Spicy Tuna Sushi Bowl with Sriracha Mayo
Elevate your sushi game with this bold and spicy recipe that combines the freshness of tuna sashimi, the creaminess of sriracha mayonnaise, and the crunch of toasted sesame seeds. Perfect for a quick and satisfying meal.
Ingredients:
– 1 can of tuna (drained and flaked)
– 1/2 cup of Japanese short-grain rice
– 1/4 cup of water
– 1 tablespoon of soy sauce
– 1 tablespoon of sesame oil
– 2 tablespoons of Sriracha sauce
– 1 tablespoon of mayonnaise
– Toasted sesame seeds for garnish
Instructions:
1. Cook the Japanese short-grain rice according to package instructions using 1/4 cup of water.
2. In a separate bowl, mix together tuna, soy sauce, and sesame oil.
3. In a small bowl, whisk together Sriracha sauce and mayonnaise until smooth.
4. Assemble the sushi bowls by placing a scoop of cooked rice at the bottom, followed by a layer of tuna mixture, and finishing with a dollop of Sriracha mayo.
5. Garnish with toasted sesame seeds and serve immediately.
Cooking Time: 15 minutes
Teriyaki Salmon Sushi Bowl with Avocado
A flavorful and nutritious bowl that combines the richness of teriyaki salmon with the creaminess of avocado, all on top of a bed of fluffy sushi rice.
Ingredients:
– 1/2 cup cooked sushi rice
– 6 oz salmon fillet, skin removed
– 1/4 cup teriyaki sauce (homemade or store-bought)
– 1 ripe avocado, sliced
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Optional: diced green onions, pickled ginger, and toasted sesame seeds for garnish
Instructions:
1. Cook the sushi rice according to package instructions.
2. In a small saucepan, heat the teriyaki sauce over medium heat until warm.
3. Meanwhile, season the salmon fillet with salt and pepper. Grill or pan-fry the salmon for 4-5 minutes per side, or until cooked through.
4. Brush the grilled salmon with the warmed teriyaki sauce.
5. Assemble the sushi bowl by placing a scoop of cooked rice at the bottom, followed by sliced avocado, and finally the teriyaki salmon on top.
6. Drizzle with sesame oil and serve immediately.
Cooking Time: 15-20 minutes
Vegetarian Sushi Bowl with Cucumber and Carrot
A refreshing and healthy twist on traditional sushi, this vegetarian bowl is perfect for a quick lunch or dinner.
Ingredients:
– 1 cup cooked Japanese short-grain rice (preferably Koshihikari)
– 1/2 cucumber, sliced into thin strips
– 1/2 carrot, peeled and grated
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1 teaspoon sugar
– Salt to taste
– Optional: pickled ginger, wasabi, and sesame seeds for garnish
Instructions:
1. Cook the Japanese rice according to package instructions.
2. In a separate bowl, whisk together soy sauce, sesame oil, and sugar until dissolved.
3. Add the sliced cucumber and grated carrot to the bowl and toss to combine with the dressing.
4. Divide the cooked rice into individual bowls.
5. Arrange the cucumber-carrot mixture on top of the rice.
6. Season with salt to taste.
7. Garnish with pickled ginger, wasabi, and sesame seeds if desired.
Cooking Time: 15-20 minutes
Rainbow Sushi Bowl with Fresh Sashimi
This vibrant dish combines the freshness of sashimi-grade fish with a medley of colorful vegetables, all wrapped up in a nutritious and easy-to-make bowl. Perfect for a quick lunch or dinner that’s as impressive as it is delicious!
Ingredients:
– 1 cup cooked Japanese rice
– 1/2 cup mixed vegetables (bell peppers, carrots, cucumber, avocado)
– 6 oz sashimi-grade salmon fillet, sliced into thin pieces
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. Cook Japanese rice according to package instructions.
2. Cut mixed vegetables into bite-sized pieces.
3. Slice salmon fillet into thin pieces.
4. In a small bowl, whisk together soy sauce and sesame oil.
5. Assemble the sushi bowls by placing cooked rice at the bottom, followed by mixed vegetables, sashimi-grade salmon, and a drizzle of soy-sesame dressing.
6. Season with salt and pepper to taste.
7. Garnish with sesame seeds and chopped scallions if desired.
Cooking Time: 15-20 minutes
Spicy Crab Sushi Bowl with Mango Salsa
Elevate your sushi game with this unique fusion of flavors and textures. This spicy crab sushi bowl is perfect for a quick and satisfying meal or as an impressive dinner party starter.
Ingredients:
– 1/2 cup cooked Japanese rice
– 1/4 cup jumbo lump crab meat (fresh or frozen, thawed)
– 1 tablespoon sriracha sauce
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Mango salsa (see below for recipe)
– Chopped scallions and toasted sesame seeds for garnish
Instructions:
1. Prepare the sushi rice according to package instructions.
2. In a separate bowl, mix together crab meat, sriracha sauce, soy sauce, and sesame oil.
3. Combine cooked rice with the crab mixture and season with salt and pepper to taste.
4. Divide the mixture into individual bowls or serving cups.
5. Top each bowl with mango salsa (see below) and garnish with scallions and toasted sesame seeds.
Mango Salsa:
– 2 ripe mangos, diced
– 1/4 cup red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– Salt and pepper to taste
Combine all ingredients in a bowl and mix well. Refrigerate until ready to use.
Cooking Time: None (most ingredients are pre-cooked or prepared)
Poke-Style Tuna Sushi Bowl with Sesame Dressing
This Hawaiian-inspired dish combines fresh tuna, mixed greens, and savory sesame dressing, all wrapped up in a nutritious and easy-to-make sushi bowl.
Ingredients:
– 1/2 pound sashimi-grade tuna (such as yellowfin or bigeye), cut into small pieces
– 1 cup mixed greens (arugula, spinach, etc.)
– 1/4 cup cooked white rice
– 1/4 cup diced cucumber
– 1/4 cup sliced red bell pepper
– Sesame dressing (see below)
– Salt and pepper to taste
– Optional: sesame seeds, chopped green onions for garnish
Sesame Dressing:
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– 1/4 teaspoon sugar
Instructions:
1. Cook white rice according to package instructions.
2. In a separate bowl, whisk together sesame dressing ingredients until smooth.
3. Assemble the sushi bowl by placing tuna on top of mixed greens, followed by cooked rice, cucumber, and bell pepper.
4. Drizzle with sesame dressing and season with salt and pepper to taste.
5. Garnish with sesame seeds and chopped green onions if desired.
Cooking Time: 15 minutes
Tempura Shrimp Sushi Bowl with Sweet Chili Sauce
Savor the fusion of crispy tempura shrimp, fluffy sushi rice, and savory sweet chili sauce in this mouthwatering bowl. Perfect for a quick and satisfying meal or snack.
Ingredients:
– 1/2 cup sushi rice
– 1 cup water
– 1/4 teaspoon salt
– 1/2 pound large shrimp, peeled and deveined
– Vegetable oil for frying
– 1/4 cup sweet chili sauce (homemade or store-bought)
– 1 tablespoon soy sauce
– 1 sheet of nori seaweed
– Sesame seeds and chopped green onions for garnish
Instructions:
1. Cook sushi rice according to package instructions.
2. Prepare tempura batter by whisking together 1/2 cup water, 1/4 teaspoon salt, and 1 tablespoon cornstarch.
3. Dip shrimp into tempura batter, then fry in hot oil until golden brown (about 2-3 minutes). Drain excess oil on paper towels.
4. Assemble sushi bowl by spreading cooked rice onto a plate or bowl, topping with tempura shrimp, and drizzling sweet chili sauce.
5. Garnish with sesame seeds and chopped green onions.
Cooking Time: 20-25 minutes
California Roll Sushi Bowl with Imitation Crab
A twist on traditional sushi rolls, this California Roll Sushi Bowl is an easy and delicious meal that can be customized to your liking. Imitation crab meat adds a protein-packed punch to this flavorful bowl.
Ingredients:
– 1 cup cooked white rice
– 1/2 cup imitation crab meat, flaked
– 1/4 cup diced cucumber
– 1/4 cup diced avocado
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Optional toppings: chopped scallions, grated carrot, pickled ginger
Instructions:
1. Cook white rice according to package instructions.
2. In a separate bowl, combine imitation crab meat, cucumber, and avocado.
3. In a small saucepan, heat soy sauce and sesame oil over low heat until warmed through.
4. Assemble the sushi bowl by placing cooked rice at the bottom, followed by the crab-vegetable mixture, and finally drizzle with the soy-sesame sauce.
5. Add optional toppings of your choice.
6. Serve immediately and enjoy!
Cooking Time: 15 minutes
Kimchi Sushi Bowl with Spicy Gochujang Dressing
This Korean-Japanese fusion dish combines the spicy kick of gochujang with the freshness of kimchi and sushi-grade tuna, all served over a bed of fluffy Japanese rice. A perfect balance of sweet, sour, and savory flavors in every bite!
Ingredients:
– 1 cup cooked Japanese rice
– 1/2 cup kimchi (spicy Korean fermented cabbage)
– 6 oz sushi-grade tuna sashimi
– 2 tbsp gochujang (Korean chili paste)
– 2 tbsp soy sauce
– 1 tsp honey
– 2 tbsp rice vinegar
– 1/4 cup chopped green onions for garnish
– Sesame seeds and crispy tempura bits for topping (optional)
Instructions:
1. Cook Japanese rice according to package instructions.
2. Slice sushi-grade tuna into thin strips.
3. In a small bowl, whisk together gochujang, soy sauce, honey, and rice vinegar to make the dressing.
4. Assemble the bowls by placing cooked rice at the bottom, followed by kimchi, tuna sashimi, and a drizzle of spicy gochujang dressing.
5. Garnish with chopped green onions, sesame seeds, and crispy tempura bits (if using).
6. Serve immediately and enjoy!
Cooking Time: 15 minutes
Unagi Eel Sushi Bowl with Unagi Sauce
Experience the rich flavor of Japan’s finest eel dish, perfectly balanced in a sushi bowl. This recipe combines succulent unagi eel with savory unagi sauce and fresh ingredients.
Ingredients:
– 1 cup cooked unagi eel (grilled or broiled)
– 2 cups Japanese short-grain rice
– 1/4 cup unagi sauce (homemade or store-bought)
– 1/2 cup diced cucumber
– 1/2 cup sliced shiitake mushrooms
– 1/4 cup pickled ginger slices
– Sesame seeds and chopped green onions for garnish
Instructions:
1. Prepare Japanese short-grain rice according to package instructions.
2. Slice the cooked unagi eel into thin strips.
3. In a small saucepan, warm the unagi sauce over low heat.
4. Assemble the sushi bowl by placing a scoop of rice at the bottom, followed by a layer of unagi eel, cucumber, mushrooms, and pickled ginger.
5. Drizzle warmed unagi sauce over the top.
6. Garnish with sesame seeds and chopped green onions.
Cooking Time: 20 minutes
Wasabi Pea Crunch Sushi Bowl with Edamame
This Japanese-inspired bowl combines the crunch of wasabi peas and edamame with savory sushi rice and a hint of spicy kick. Perfect for a quick and nutritious meal or snack.
Ingredients:
– 1 cup cooked sushi rice
– 1/2 cup frozen edamame, thawed
– 1/4 cup wasabi peas
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt to taste
– Optional: sliced green onions and sesame seeds for garnish
Instructions:
1. Cook sushi rice according to package instructions.
2. Thaw edamame by soaking in warm water or microwaving for 30 seconds.
3. In a small pan, heat soy sauce and sesame oil over low heat.
4. Add wasabi peas and cook, stirring frequently, until crispy (about 5 minutes).
5. Combine cooked sushi rice, edamame, and wasabi pea crunch in a bowl.
6. Season with salt to taste.
Cooking Time: 15-20 minutes
BBQ Eel and Cucumber Sushi Bowl
This refreshing sushi bowl combines the sweetness of grilled eel with the coolness of cucumber, all wrapped up in a flavorful and easy-to-make package. Perfect for a light and satisfying summer meal.
Ingredients:
– 1 lb eel fillets
– 1/4 cup BBQ sauce
– 2 cucumbers, sliced
– 1 cup cooked Japanese rice
– 1 sheet of nori seaweed
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush eel fillets with BBQ sauce and cook for 3-4 minutes per side, or until cooked through.
3. Cook Japanese rice according to package instructions.
4. Assemble the sushi bowl by placing a sheet of nori seaweed on a flat surface. Spread a thin layer of cooked rice onto the seaweed, leaving a 1-inch border at the top.
5. Place sliced cucumber and grilled eel on top of the rice.
6. Garnish with sesame seeds and chopped scallions if desired.
7. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Sesame Ginger Tofu Sushi Bowl
This recipe combines the savory flavor of sesame oil with the spicy kick of ginger to create a unique and delicious sushi bowl featuring pan-seared tofu. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 tbsp sesame oil
– 1 tsp grated fresh ginger
– 1 cup cooked Japanese short-grain rice
– 1/2 cup diced mixed vegetables (bell peppers, carrots, green onions)
– 1/4 cup toasted sesame seeds
– Salt to taste
– Optional: pickled ginger slices and wasabi for garnish
Instructions:
1. Heat the sesame oil in a non-stick pan over medium-high heat. Add the tofu cubes and cook until golden brown, about 3-4 minutes per side.
2. In a small bowl, whisk together grated ginger and 1 tbsp sesame oil.
3. Cook the Japanese rice according to package instructions.
4. Assemble the sushi bowls by placing cooked rice at the bottom, followed by diced mixed vegetables, pan-seared tofu, and toasted sesame seeds.
5. Drizzle with ginger-sesame oil mixture and season with salt to taste.
Cooking Time: 15-20 minutes
Spicy Salmon Sushi Bowl with Crispy Onions
Elevate your sushi game with this flavorful and visually stunning bowl featuring spicy salmon, crispy onions, and creamy avocado. Perfect for a quick weeknight dinner or lunch.
Ingredients:
– 1/2 pound cooked salmon fillet
– 1/4 cup soy sauce
– 2 tablespoons sriracha
– 1 tablespoon honey
– 1/4 cup sliced red onion
– 1/4 cup panko breadcrumbs
– 2 tablespoons olive oil
– 1 ripe avocado, diced
– Salt and pepper to taste
– Cooked white or brown rice for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together soy sauce, sriracha, and honey.
3. Place the salmon fillet in the marinade and refrigerate for at least 30 minutes.
4. Toss sliced red onion with panko breadcrumbs and olive oil. Spread on a baking sheet and bake for 15-20 minutes, or until crispy.
5. Cook sushi rice according to package instructions.
6. Assemble bowls by placing cooked salmon, crispy onions, diced avocado, and sushi rice in a bowl.
Cooking Time: 30-40 minutes
Avocado and Cucumber Sushi Bowl with Soy Dressing
A light and revitalizing bowl that combines the creaminess of avocado, crunch of cucumber, and savory flavors of soy dressing. Perfect for a quick and healthy meal or snack.
Ingredients:
– 2 ripe avocados
– 1 large cucumber, sliced into thin rounds
– 1/4 cup cooked Japanese short-grain rice (preferably leftover)
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Optional: sesame seeds and chopped green onions for garnish
Instructions:
1. Cut the avocado into thin slices.
2. Cook Japanese short-grain rice according to package instructions or leftover cooked rice can be used.
3. In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil.
4. Assemble the sushi bowl by placing the cooked rice at the bottom, followed by sliced cucumber, avocado, and drizzle with soy dressing.
5. Season with salt and pepper to taste.
Cooking Time: 15 minutes (including prep time)
Yellowtail Jalapeño Sushi Bowl with Yuzu Dressing
Elevate your sushi game with this vibrant and spicy bowl that combines the freshness of yellowtail, the kick of jalapeño, and the brightness of yuzu. Perfect for a quick and easy lunch or dinner!
Ingredients:
– 1/2 cup cooked Japanese rice
– 1/4 cup diced yellowtail sashimi-grade fish
– 1/4 cup sliced jalapeño peppers
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– 1/4 teaspoon sugar
– Salt and pepper to taste
– Yuzu dressing (see below)
– Chopped green onions, toasted sesame seeds, and pickled ginger for garnish
Instructions:
1. Cook Japanese rice according to package instructions.
2. Slice yellowtail into thin pieces and set aside.
3. Slice jalapeño peppers into thin rings and set aside.
4. In a small bowl, whisk together soy sauce, sesame oil, grated ginger, and sugar.
5. Assemble the sushi bowl by placing cooked rice at the bottom, followed by sliced yellowtail, jalapeño peppers, and yuzu dressing.
6. Garnish with chopped green onions, toasted sesame seeds, and pickled ginger.
Yuzu Dressing:
– 1/2 cup freshly squeezed yuzu juice
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon honey
Whisk all ingredients together until smooth. Adjust to taste.
Cooking Time: 15-20 minutes
Scallop Sushi Bowl with Tobiko and Green Onion
This vibrant sushi bowl combines succulent scallops with crunchy tobiko (flying fish roe) and a hint of green onion, all atop a bed of fluffy Japanese rice. A perfect fusion of flavors and textures for a quick and satisfying meal.
Ingredients:
– 1 cup cooked Japanese rice
– 12 large scallops
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– 1/4 cup tobiko (flying fish roe)
– 2 green onions, thinly sliced
– Salt and pepper to taste
Instructions:
1. Cook the Japanese rice according to package instructions.
2. In a small bowl, whisk together soy sauce and sesame oil.
3. Season the scallops with salt and pepper. Pan-fry them in the soy sauce mixture until cooked through, about 2-3 minutes per side.
4. To assemble the sushi bowls, place a scoop of cooked rice on the bottom, followed by a few pieces of pan-fried scallop, some tobiko, and a sprinkle of green onion.
5. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Beetroot and Quinoa Sushi Bowl for Vegans
Get ready to experience a harmonious blend of earthy flavors with this vegan sushi bowl, featuring roasted beetroot and quinoa. This nutritious dish is perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 cup cooked quinoa
– 2 medium beetroot, peeled and cubed
– 1/4 cup brown rice vinegar
– 1 tablespoon sesame oil
– 1/2 teaspoon soy sauce (make sure it’s vegan)
– 1/4 teaspoon grated ginger
– Salt and pepper to taste
– Chopped scallions for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss beetroot with sesame oil, salt, and pepper on a baking sheet. Roast for 30-35 minutes or until tender.
3. Cook quinoa according to package instructions.
4. In a small bowl, whisk together brown rice vinegar, soy sauce, and grated ginger.
5. Combine cooked quinoa, roasted beetroot, and the vinegar mixture in a bowl.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions.
Cooking Time: 45-50 minutes
Octopus Sushi Bowl with Lemon Aioli
Experience the harmonious union of tender octopus, crunchy vegetables, and creamy lemon aioli in this refreshing sushi bowl recipe. Perfect for a light and flavorful meal or snack.
Ingredients:
– 1/2 pound cooked octopus, cut into small pieces
– 1 cup short-grain Japanese rice
– 1/4 cup chopped cucumber
– 1/4 cup sliced carrots
– 1/4 cup pickled ginger slices
– 2 tablespoons lemon aioli (see below)
– Sesame seeds and chopped green onions for garnish
Lemon Aioli:
– 1/2 cup mayonnaise
– 2 tablespoons freshly squeezed lemon juice
– 1 minced garlic clove
– Salt to taste
Instructions:
1. Cook Japanese rice according to package instructions.
2. In a separate pan, heat the octopus with a dash of sesame oil until slightly caramelized.
3. Assemble the sushi bowl by placing cooked rice at the bottom, followed by the octopus, cucumber, carrots, and pickled ginger.
4. Dollop lemon aioli on top and garnish with sesame seeds and green onions.
Cooking Time: 15 minutes
Tropical Sushi Bowl with Pineapple and Coconut
Escape to a tropical paradise with this refreshing sushi bowl recipe, featuring sweet pineapple and creamy coconut.
Ingredients:
– 1 cup cooked Japanese short-grain rice (sushi rice)
– 1/2 cup mixed greens
– 1/2 cup diced fresh pineapple
– 1/4 cup shredded coconut
– 1/4 cup sliced avocado
– 1 tablespoon soy sauce
– 1 tablespoon honey
– Salt to taste
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. Cook the sushi rice according to package instructions.
2. In a separate bowl, combine mixed greens, diced pineapple, shredded coconut, and sliced avocado.
3. In a small saucepan, whisk together soy sauce and honey until well combined. Bring to a simmer over medium heat for 1-2 minutes or until slightly thickened.
4. To assemble the bowls, place cooked sushi rice at the bottom, followed by the tropical mixture, and drizzle with the honey-soy glaze.
5. Garnish with sesame seeds and chopped scallions if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to roll up your sleeves and dig into a bowl-ful of flavor! This article features 20 delicious sushi bowl recipes for every occasion. From classic combinations like spicy tuna with sriracha mayo and teriyaki salmon with avocado, to vegan and vegetarian options like beetroot and quinoa and cucumber and carrot, there’s something for everyone. Plus, unique twists like tempura shrimp with sweet chili sauce and octopus with lemon aioli will keep your taste buds on their toes. Whether you’re in the mood for something light and refreshing or hearty and filling, these sushi bowl recipes are sure to satisfy your cravings.
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