Description
A simple and delicious recipe for customizable sushi bowls.
Ingredients
Scale
- 1 cup sushi rice
- 1.5 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 pound salmon or tuna, sushi-grade, diced
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon sriracha (optional)
- 1/2 avocado, sliced
- 1/4 cup cucumber, diced
- 1/4 cup edamame, shelled
- 1 tablespoon sesame seeds
- 1 tablespoon chopped scallions
Instructions
- Cook the sushi rice according to package directions.
- While the rice is cooking, combine the rice vinegar, sugar, and salt in a small bowl. Stir until the sugar and salt dissolve.
- Once the rice is cooked, transfer it to a large bowl. Pour the vinegar mixture over the rice and gently fold it in. Let the rice cool slightly.
- In a separate bowl, whisk together the soy sauce, sesame oil, grated ginger, and sriracha (if using).
- Add the diced salmon or tuna to the soy sauce mixture and toss to coat. Let it marinate for 5-10 minutes.
- Assemble your sushi bowls: Divide the seasoned rice among bowls.
- Top the rice with the marinated fish, sliced avocado, diced cucumber, and shelled edamame.
- Garnish with sesame seeds and chopped scallions.
Notes
- You can substitute cooked shrimp or tofu for the fish.
- Add other vegetables like shredded carrots or bell peppers.
- Serve immediately.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Main Course
- Method: Assembly
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: sushi bowls, easy recipe, flavorful, salmon, tuna, rice, quick meal, Japanese food