I made these sushi bowls and shared them on my Instagram stories this week! They were soooo good and I’m definitely going to make them again. Charlotte had been asking me to cook something that she could “build her own bowl” for and this seemed like the perfect fit!
It’s always nice to switch things up and have a different cuisine, and this easy sushi bowl recipe was a major hit in my house.
I love that you can add your own toppings and get creative by combining different textures and flavors. I ended up adding soy sauce and cashews on top of my bowl and wish that I had some cabbage because that would have been a great addition too.
Can’t wait for you to test these out!
Main Ingredients and Toppings
- White rice
- Sushi-grade fresh tuna
- Soy sauce
- Shredded carrots
- Sliced avocado
- Sliced green onions
- Toss the fresh tuna with soy sauce and refrigerate until ready to eat
Tip: Ask your butcher to cut your fish up for you — it’s a huge help!
- Prepare white rice and add to a bowl before topping it with tuna
- Add your favorite toppings! I used edamame, carrots, avocado, green onions, sunomono salad (recipe below), and a sriracha drizzle (recipe below)
Sunomono Salad Ingredients
- 1 large Japanese cucumber
- 4 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp soy sauce
- Sesame seeds (optional)
- Use a mandolin or knife to cut the cucumber into extra thin slices
- Sprinkle some salt on the cucumbers and let them sit for 10 minutes
- After 10 minutes, rinse the cucumbers
- Squeeze the cucumbers until you get most of the liquid out — trust me, you won’t ruin the cucumbers so really squeeze them!
- Mix the rice vinegar, sugar, and soy sauce with the cucumbers
- Add sesame seeds on top
- 1/2 cup avocado oil mayo
- 3 tbsp sriracha
- 1/2 fresh squeezed lemon juice
- 1 tbsp soy sauce
Simply stir these ingredients together and drizzle on top of your sushi bowl! It’s so good!