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This Sushi Bowl is the perfect dinner if you are craving sushi. It has all of the amazing flavors without any of the hassle of rolling sushi.
Our family loves sushi so much, but our wallet does not. This sushi bowl is the perfect answer. It is so simple to make and incredibly delicious. Plus it ends up being a really well-rounded meal with the addition of carrots and edamame.
Sushi Bowl Ingredients
Think of your favorite sushi roll in bowl form! Here are the ingredients that combine in this simple and delicious recipe. Scroll to the recipe card at the bottom of the post for the full recipe, including the full list of ingredients and their measurements.
- Rice: You can technically use any rice for sushi bowls, but sushi rice really brings it to life. It’s sticky, slightly sweet, and perfectly tangy thanks to a mix of rice vinegar, sugar, and salt. The classic flavor base makes everything else taste more “sushi-like.”
- Imitation crab: Pre-cooked and ready to go, crab adds protein and “California roll” flavor to the bowl. You can absolutely use real crab meat here. Make sure if you are using canned crab you pick through it well for shells.
- Avocado: Sliced avocado adds a creamy texture to balance the other ingredients.
- Edamame: This can typically be found in the frozen vegetable section of the grocery store.
- Carrots: Shredded or cut into matchsticks, carrots add a pop of color and sweetness.
- Cucumbers: I love to use mini cucumbers because they are so crisp, and slice them really thin.
- Sriracha mayo : This creamy, spicy sauce ties everything together and adds a big flavor boost. See how to make the spicy mayo with just three ingredients below.
- Roasted seaweed: Think of this as the salty wrap turned topping! Tear or crumble roasted seaweed snacks on top of your bowl for a salty, savory crunch.
How to Make Sushi Rice
I love the flavor and texture that sushi rice adds to this bowl. I also love making Instant Pot rice for the convenience.
Step 1: Boil the Rice and Water
Bring the rice and water to a boil in a small pot, reduce to a simmer, and cook for 20 minutes.
Step 2: Combine the Vinegar, Sugar, and Salt
While the rice is cooking, combine the vinegar, sugar, and salt, stirring so the sugar and salt dissolve.
Step 3: Add the Vinegar Mixture to The Rice
After the rice has finished cooking, stir the vinegar mixture into the rice, combining well so that it absorbs.
How to Make Sriracha Mayo
We make a flavorful sriracha mayo dressing by whisking together mayonnaise, sriracha, and garlic. For a stronger taste, add more sriracha. To make the sauce milder, add a little more mayonnaise.
Making Ahead
If you want to meal prep these sushi bowls, or make them to pack and take for lunch, I recommend making the rice and sriracha mayo ahead of time, but not putting the bowls together until you plan to eat them. Store the ingredients in separate airtight containers in the refrigerator for up to three days.
If you make this sushi bowl recipe, I’d love to hear what you think and how you enjoyed it!
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Ingredients
Sushi Rice
- 2 cups sushi rice rinsed until the water runs clear, see note 1
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
Dressing
- 1/2 cup mayonnaise
- 1 1/2 tablespoons sriracha sauce
- 1 garlic clove finely minced or pressed
Bowl Ingredients
- 16 ounces imitation crab meat see note 2
- 1 avocado cut into slices
- 1 cup shelled edamame see note 3
- 2 carrots peeled and cut into match sticks
- 4 mini cucumbers sliced thin
- .35 ounce roasted seaweed
- 2 teaspoons sesame seeds
Instructions
Sushi Rice
- Bring the rice and water to a boil in a small pot, reduce to a simmer and cook for 20 minutes. 2 cups sushi rice, 2 1/2 cups water
- While the rice is cooking, combine the vinegar, sugar, and salt, stirring so the sugar and salt dissolve. 1/4 cup rice vinegar, 1 tablespoon sugar, 1/2 teaspoon kosher salt
- After the rice has finished cooking, stir the vinegar mixture into the rice, combining well so that it absorbs.
Dressing
- Whisk together the mayonnaise, sriracha, and garlic. Taste and adjust seasonings as needed. For example, add more sriracha for a stronger taste or a little more mayonnaise to make it milder. 1/2 cup mayonnaise, 1 1/2 tablespoons sriracha sauce, 1 garlic clove
Put the Bowls Together
- Divide the rice into 4 bowls. Add the toppings to each of the bowls. Then add the dressing and the sesame seeds. 16 ounces imitation crab meat, 1 avocado, 1 cup shelled edamame, 2 carrots, 4 mini cucumbers, .35 ounce roasted seaweed, 2 teaspoons sesame seeds
Notes
- You can of course use any type of rice you like. I love the sticky nature of sushi rice and think its perfect for these bowls.
- You can absolutely use real crab meat here. Make sure if you are using canned crab you pick through it well for shells.
- This can typically found in the frozen vegetable section of the grocery store.
did you make this
Sushi Bowl
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California Roll Pasta Salad
Asian Cucumber Salad
Crab Rangoon
Stir Fry Noodles
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Sushi Bowl
Ingredients
Sushi Rice
- 2 cups sushi rice rinsed until the water runs clear, see note 1
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
Dressing
- 1/2 cup mayonnaise
- 1 1/2 tablespoons sriracha sauce
- 1 garlic clove finely minced or pressed
Bowl Ingredients
- 16 ounces imitation crab meat see note 2
- 1 avocado cut into slices
- 1 cup shelled edamame see note 3
- 2 carrots peeled and cut into match sticks
- 4 mini cucumbers sliced thin
- .35 ounce roasted seaweed
- 2 teaspoons sesame seeds
Instructions
Sushi Rice
- Bring the rice and water to a boil in a small pot, reduce to a simmer and cook for 20 minutes. 2 cups sushi rice, 2 1/2 cups water
- While the rice is cooking, combine the vinegar, sugar, and salt, stirring so the sugar and salt dissolve. 1/4 cup rice vinegar, 1 tablespoon sugar, 1/2 teaspoon kosher salt
- After the rice has finished cooking, stir the vinegar mixture into the rice, combining well so that it absorbs.
Dressing
- Whisk together the mayonnaise, sriracha, and garlic. Taste and adjust seasonings as needed. For example, add more sriracha for a stronger taste or a little more mayonnaise to make it milder. 1/2 cup mayonnaise, 1 1/2 tablespoons sriracha sauce, 1 garlic clove
Put the Bowls Together
- Divide the rice into 4 bowls. Add the toppings to each of the bowls. Then add the dressing and the sesame seeds. 16 ounces imitation crab meat, 1 avocado, 1 cup shelled edamame, 2 carrots, 4 mini cucumbers, .35 ounce roasted seaweed, 2 teaspoons sesame seeds
Notes
- You can of course use any type of rice you like. I love the sticky nature of sushi rice and think its perfect for these bowls.
- You can absolutely use real crab meat here. Make sure if you are using canned crab you pick through it well for shells.
- This can typically found in the frozen vegetable section of the grocery store.
Nutrition
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