LunchDinnerMain Course

Sushi Bowl

Name: Sushi Bowl
Prep time: 20 min
Cook time: 20 min
Total time: 50 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 1 cup short grain rice rinsed; 1.25 cup water; 2 tbsp rice vinegar; 1 tsp caster sugar; 0.5 tsp salt; 0.5 pcs cucumber julienned; 1 pcs carrot julienned; 1 pcs avocado sliced; 3 g nori cut into strips; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp sesame oil; 0.5 tsp ginger grated; 1 tsp sesame seed toasted (optional)

This easy sushi bowl recipe delivers all the fresh flavors of sushi in a convenient deconstructed format. It features seasoned sushi rice topped with crisp vegetables, creamy avocado, and a savory soy-ginger dressing.

An original recipe by Forkin

Total time: 50 min
Serves: 2
Difficulty: Easy
Per serving: 527 kcal

Vegetarian

Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

sushi rice

1 cupshort grain rice, rinsed
1.25 cupwater

sushi rice seasoning

2 tbsprice vinegar
1 tspcaster sugar
0.5 tspsalt

toppings

0.5 pcscucumber, julienned
1 pcscarrot, julienned
1 pcsavocado, sliced
3 gnori, cut into strips

dressing

2 tbspsoy sauce
1 tbsprice vinegar
1 tspsesame oil
0.5 tspginger, grated

garnish

1 tspsesame seed, toasted(optional)

Equipment

saucepan · spatula · large bowl · whisk · small bowl

The method

Step by step

1
Combine the short grain rice and water in a small saucepan.
2
Bring the rice to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes.
About 15 min
3
Remove the rice from heat and let it rest, covered, for 10 minutes.
About 10 min
Cook’s note: Do not lift the lid during this rest period.
4
While the rice rests, prepare the sushi rice seasoning by whisking together the rice vinegar, caster sugar, and salt in a small bowl until the sugar and salt dissolve.
About 5 min
5
Transfer the cooked rice to a large bowl and gently fold in the sushi rice seasoning.
About 2 min
Cook’s note: Use a cutting motion with a spatula to avoid mashing the rice.
6
Prepare the dressing by whisking together the soy sauce, rice vinegar, sesame oil, and ginger in a small bowl.
About 2 min
7
Divide the seasoned rice between two serving bowls.
About 1 min
8
Arrange the cucumber, carrot, avocado, and nori strips over the rice in each bowl.
About 5 min
Cook’s note: Arrange toppings neatly for an appealing presentation.
9
Drizzle the dressing over the toppings and rice.
10
Garnish with toasted sesame seeds, if using, and serve immediately.

Per serving

Nutrition

67%Score

Calories: 527.3kcal
Protein: 10.3g
Carbs: 88.9g
Fat: 15.6g
Fibre: 7.8g
Sugar: 6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover sushi bowls in an airtight container in the refrigerator.

Reheating

This dish is best enjoyed cold or at room temperature.