Are you tired of the same old dinner routine? Look no further! Sushi bowls are a delicious and nutritious way to mix things up on busy weeknights. And we’re not just talking about traditional sushi rolls – these bowls are packed with flavor and can be customized to suit any taste.
From spicy tuna to teriyaki salmon, our 18 flavorful sushi bowl recipes will take you on a culinary journey around the world. Whether you’re in the mood for something classic or adventurous, we’ve got you covered. So why settle for boring old takeout when you can create your own sushi masterpiece at home?
In this article, we’ll share all our favorite sushi bowl recipes, from veggie-packed options to seafood lovers’ delights. We’ll also provide tips and tricks for customizing your bowls to suit your dietary needs and preferences.
Get ready to roll up your sleeves (or should we say, roll out the sushi mat?) and get cooking with these 18 amazing sushi bowl recipes!
Spicy Tuna Sushi Bowl with Avocado and Sriracha Mayo
This recipe combines the flavors of spicy tuna, creamy avocado, and spicy Sriracha mayonnaise in a delicious sushi bowl. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 can of tuna (drained and flaked)
– 2 tablespoons of soy sauce
– 1 tablespoon of sesame oil
– 1/4 cup of chopped scallions
– 1 ripe avocado, diced
– 2 tablespoons of Sriracha mayonnaise
– Cooked white rice or sushi rice
– Sesame seeds and chopped cilantro for garnish (optional)
Instructions:
1. In a medium-sized bowl, mix together tuna, soy sauce, sesame oil, and scallions.
2. Divide cooked rice into two bowls.
3. Top each bowl with the tuna mixture.
4. Slice avocado into thin pieces and place on top of the tuna.
5. Drizzle Sriracha mayonnaise over the avocado.
6. Garnish with sesame seeds and chopped cilantro if desired.
Cooking Time: 10-15 minutes
Teriyaki Salmon Sushi Bowl with Cucumber and Edamame
A delicious and healthy fusion dish that combines the flavors of Japan and the United States, this Teriyaki Salmon Sushi Bowl is perfect for a quick and easy meal.
Ingredients:
– 1 salmon fillet (6 oz)
– 1/4 cup teriyaki sauce
– 1 cup cooked white rice
– 1/2 cucumber, sliced
– 1/2 cup edamame
– Sesame seeds and chopped scallions for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper and place the salmon fillet.
3. Brush the teriyaki sauce evenly over the salmon.
4. Bake for 12-15 minutes or until cooked through.
5. Cook white rice according to package instructions.
6. Cut the cucumber into thin slices.
7. Steam edamame for 3-5 minutes or until tender.
8. Assemble the sushi bowl by placing the cooked salmon on top of the white rice, adding sliced cucumber and steamed edamame.
9. Garnish with sesame seeds and chopped scallions.
Cooking Time: 20-25 minutes
Rainbow Veggie Sushi Bowl with Pickled Ginger
A vibrant and flavorful bowl that combines the freshness of vegetables with the tanginess of pickled ginger, perfect for a quick and healthy meal.
Ingredients:
– 1 cup cooked sushi rice
– 1/2 cup mixed rainbow vegetables (carrots, bell peppers, cucumber, avocado)
– 1/4 cup pickled ginger slices
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt to taste
– Sesame seeds and chopped green onions for garnish (optional)
Instructions:
1. Cook sushi rice according to package instructions.
2. Cut the rainbow vegetables into thin strips or small pieces.
3. In a separate bowl, whisk together soy sauce and sesame oil.
4. Assemble the bowls by placing cooked rice at the bottom, followed by the mixed vegetables, and finishing with pickled ginger slices.
5. Drizzle the soy sauce mixture over the top and sprinkle with salt to taste.
6. Garnish with sesame seeds and chopped green onions if desired.
Cooking Time: 20 minutes
Spicy Crab Sushi Bowl with Mango and Cucumber
Experience the perfect blend of sweet and spicy flavors with this unique sushi bowl recipe, featuring succulent crab meat, fresh mango, and crunchy cucumber.
Ingredients:
– 1 cup cooked crab meat (jumbo lump or flaked)
– 2 tablespoons soy sauce
– 1 tablespoon sriracha sauce
– 1/4 cup uncooked white rice
– 1/2 avocado, sliced
– 1 ripe mango, diced
– 1/2 cucumber, sliced
– 1 sheet of nori seaweed
Instructions:
1. Cook the rice according to package instructions and set aside.
2. In a small bowl, mix together soy sauce and sriracha sauce.
3. Combine cooked crab meat with the soy-sriracha mixture and stir until well coated.
4. Divide cooked rice into two bowls.
5. Top each bowl with a scoop of crab mixture, sliced avocado, diced mango, and cucumber slices.
6. Place a sheet of nori seaweed on top to finish.
Cooking Time: 15-20 minutes
Tempura Shrimp Sushi Bowl with Sweet Chili Sauce
This recipe combines the crispy goodness of tempura shrimp with the freshness of sushi and the sweetness of chili sauce, all in one bowl. Perfect for a quick and satisfying meal or snack.
Ingredients:
– 1 cup cooked sushi rice
– 1/2 cup tempura shrimp (store-bought or homemade)
– 1/4 cup sweet chili sauce
– 1/2 avocado, sliced
– 1/4 cucumber, sliced
– 1 sheet of nori seaweed
– Salt and pepper to taste
Instructions:
1. Cook sushi rice according to package instructions.
2. Prepare tempura shrimp by heating oil in a pan over medium-high heat. Fry shrimp until crispy and golden brown. Drain on paper towels.
3. Slice avocado and cucumber into thin pieces.
4. Assemble the bowl by placing cooked sushi rice at the bottom, followed by sliced avocado and cucumber.
5. Add tempura shrimp on top of the vegetables.
6. Drizzle sweet chili sauce over the shrimp.
7. Finish with a sheet of nori seaweed.
Cooking Time: 15-20 minutes
Unagi Eel Sushi Bowl with Sesame Seeds and Green Onion
Experience the rich flavors of Japan with this simple yet elegant sushi bowl recipe, featuring grilled unagi eel and a medley of fresh ingredients.
Ingredients:
– 1 cup cooked unagi eel (grilled or smoked)
– 1/2 cup Japanese short-grain rice
– 1 tablespoon sesame oil
– 2 tablespoons soy sauce
– 1 teaspoon rice vinegar
– Salt to taste
– Sesame seeds for garnish
– Thinly sliced green onion for garnish
– Optional: pickled ginger, wasabi, or other favorite sushi toppings
Instructions:
1. Cook Japanese short-grain rice according to package instructions.
2. In a small bowl, whisk together sesame oil, soy sauce, and rice vinegar. Set aside.
3. Cut cooked unagi eel into thin slices.
4. Assemble the sushi bowl by placing a scoop of cooked rice in a bowl, followed by sliced unagi eel.
5. Drizzle the sesame-soy mixture over the eel and sprinkle with sesame seeds and thinly sliced green onion.
6. Serve immediately, or refrigerate for up to 2 hours before serving.
Cooking Time: 10-15 minutes (including rice cooking time)
California Roll Sushi Bowl with Imitation Crab and Avocado
A fusion twist on traditional sushi, this California roll-inspired bowl combines the creamy richness of avocado with the savory flavor of imitation crab. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 cup cooked Japanese short-grain rice
– 1/2 cup imitation crab meat (such as surimi)
– 1 ripe avocado, sliced
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt to taste
– Optional: sliced green onions and toasted sesame seeds for garnish
Instructions:
1. Cook Japanese short-grain rice according to package instructions.
2. In a small bowl, mix together imitation crab meat and soy sauce.
3. Divide cooked rice into individual bowls.
4. Top each bowl with crab mixture, avocado slices, and drizzle with sesame oil.
5. Season with salt to taste.
6. Garnish with green onions and toasted sesame seeds if desired.
Cooking Time: 15-20 minutes
Wasabi Pea Crusted Tofu Sushi Bowl
A fusion of flavors and textures, this recipe combines the creaminess of tofu with the crunch of wasabi peas and the savory taste of sushi-grade rice.
Ingredients:
– 1 block of firm or extra-firm tofu, drained and cut into small cubes
– 2 tablespoons of wasabi peas
– 1 tablespoon of soy sauce
– 1 tablespoon of sesame oil
– 1/4 cup of cooked sushi-grade rice
– 1/2 cup of mixed greens (such as arugula, spinach, and bean sprouts)
– 1/2 avocado, sliced
– 1/4 cup of pickled ginger slices
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a shallow dish, mix together wasabi peas and soy sauce.
3. Coat the tofu cubes evenly with the wasabi pea mixture, pressing gently to adhere.
4. Place the coated tofu on a baking sheet lined with parchment paper and drizzle with sesame oil.
5. Bake for 15-20 minutes or until golden brown.
6. Prepare sushi-grade rice according to package instructions.
7. Assemble the bowl by placing the cooked rice at the bottom, followed by the baked tofu, mixed greens, sliced avocado, and pickled ginger slices.
Cooking Time: 25 minutes
Kimchi and Bulgogi Beef Sushi Bowl
A fusion twist on traditional sushi bowls, this recipe combines the bold flavors of kimchi with the tender sweetness of bulgogi beef, all wrapped up in a warm and inviting bowl.
Ingredients:
– 1 cup cooked white rice
– 1/2 cup kimchi (store-bought or homemade)
– 1/4 pound bulgogi beef (thinly sliced), cooked according to package instructions
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1 teaspoon sugar
– Salt and pepper, to taste
– Optional: sliced green onions, toasted sesame seeds, and pickled ginger for garnish
Instructions:
1. Cook white rice according to package instructions.
2. Slice bulgogi beef into thin strips and cook according to package instructions.
3. In a small bowl, whisk together soy sauce, sesame oil, and sugar.
4. Assemble the sushi bowls by placing cooked rice in the bottom of a bowl, followed by sliced bulgogi beef, and finally spooning kimchi on top.
5. Drizzle the soy-sesame glaze over the kimchi.
6. Garnish with optional green onions, sesame seeds, and pickled ginger.
Cook Time: 20-25 minutes
Poke-Style Ahi Tuna Sushi Bowl with Soy Glaze
Get ready to experience the flavors of Hawaii with this simple and delicious poke-style ahi tuna sushi bowl, topped with a rich soy glaze.
Ingredients:
– 1 lb sashimi-grade ahi tuna, sliced into thin strips
– 1/2 cup short-grain Japanese rice
– 1/4 cup water
– 2 tbsp soy sauce
– 2 tbsp honey
– 1 tsp grated ginger
– 1/4 cup chopped green onions for garnish
– Sesame seeds and pickled ginger for topping (optional)
Instructions:
1. Cook Japanese rice according to package instructions.
2. In a small bowl, whisk together soy sauce, honey, and grated ginger.
3. Add sliced tuna to the soy glaze mixture and marinate for at least 30 minutes.
4. Assemble sushi bowls by placing cooked rice at the bottom, followed by marinated tuna.
5. Garnish with chopped green onions, sesame seeds, and pickled ginger (if using).
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Vegetarian Sushi Bowl with Roasted Sweet Potato and Tahini Dressing
This recipe combines the flavors of Japan with the warmth of roasted sweet potato, all wrapped up in a nutritious and filling bowl. Perfect for a quick lunch or dinner that’s both satisfying and healthy.
Ingredients:
– 1 large sweet potato
– 1/2 cup short-grain brown rice
– 1/4 cup tahini
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1/4 teaspoon sesame oil
– 1/2 cup chopped scallions
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Pierce sweet potato several times with a fork and roast for 45-50 minutes, or until tender.
2. Cook brown rice according to package instructions.
3. In a small bowl, whisk together tahini, soy sauce, rice vinegar, honey, sesame oil, and salt and pepper to taste.
4. Assemble bowls by dividing cooked rice between two bowls, topping with roasted sweet potato, chopped scallions, and drizzling with tahini dressing.
Cooking Time: 50 minutes
Spicy Salmon Sushi Bowl with Crispy Shallots
Elevate your sushi game with this flavorful and spicy bowl featuring crispy shallots, pan-seared salmon, and a tangy slaw. This recipe is perfect for a quick and delicious meal that’s packed with nutrients.
Ingredients:
– 4 oz salmon fillet
– 1/2 cup cooked Japanese rice
– 1/4 cup pickled ginger, thinly sliced
– 1/4 cup crumbled daikon radish
– 2 tbsp soy sauce
– 1 tsp Gochujang (Korean chili paste)
– 1 tsp sesame oil
– Salt and pepper to taste
– 2 large shallots, thinly sliced
– 1/4 cup panko breadcrumbs
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pan-sear the salmon fillet with soy sauce, Gochujang, and sesame oil for 3-4 minutes per side.
3. Cook Japanese rice according to package instructions.
4. Toss thinly sliced shallots with panko breadcrumbs and a pinch of salt. Bake in oven for 10-12 minutes or until crispy.
5. Assemble the bowl by placing the cooked salmon, Japanese rice, pickled ginger, and daikon radish on a plate.
6. Drizzle with soy sauce and sesame oil to taste.
Cooking Time: 15-20 minutes
Sesame Ginger Chicken Sushi Bowl
This recipe combines the flavors of sesame and ginger with juicy chicken and savory sushi rice to create a delicious and unique bowl dish. Perfect for a quick and easy lunch or dinner, this Sesame Ginger Chicken Sushi Bowl is sure to please.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 tbsp sesame oil
– 1 tsp grated ginger
– 1 cup cooked sushi rice
– 1/4 cup chopped green onions
– 1/4 cup toasted sesame seeds
– Salt and pepper to taste
– Optional: sliced avocado, pickled ginger, or sriracha for added flavor
Instructions:
1. In a medium bowl, whisk together sesame oil, grated ginger, and chicken pieces. Let marinate for at least 30 minutes.
2. Cook sushi rice according to package instructions.
3. Grill or sauté the chicken until cooked through.
4. Assemble the bowls by placing cooked sushi rice on the bottom, followed by grilled chicken, chopped green onions, and toasted sesame seeds.
5. Season with salt and pepper to taste. Add optional toppings if desired.
Cooking Time: 30-40 minutes
Avocado and Cucumber Sushi Bowl with Yuzu Dressing
A refreshing twist on traditional sushi, this bowl combines creamy avocado, crunchy cucumber, and tangy yuzu dressing for a light and flavorful meal.
Ingredients:
– 1 ripe avocado, sliced
– 2 cucumbers, peeled and thinly sliced
– 1 cup cooked Japanese rice (preferably short-grain)
– 1/4 cup yuzu juice (or substitute with a mixture of equal parts lemon and lime juice)
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– Salt to taste
– Optional: sesame seeds, chopped scallions for garnish
Instructions:
1. Cook Japanese rice according to package instructions.
2. In a large bowl, combine cooked rice, sliced avocado, and cucumber.
3. In a small bowl, whisk together yuzu juice, soy sauce, and sesame oil.
4. Pour the dressing over the rice mixture and toss gently to coat.
5. Season with salt to taste.
6. Garnish with sesame seeds and chopped scallions if desired.
Cooking Time: 15 minutes
Scallop and Tobiko Sushi Bowl with Ponzu Sauce
This vibrant sushi bowl combines the sweetness of scallops, crunch of tobiko, and tanginess of ponzu sauce for a refreshing and flavorful meal.
Ingredients:
– 1 cup cooked Japanese rice
– 12 large scallops, sliced into thin pieces
– 2 tablespoons tobiko (flying fish roe)
– 2 tablespoons ponzu sauce (see note)
– 1/4 teaspoon sesame oil
– Salt and pepper to taste
– Optional: sliced green onions, grated daikon, or pickled ginger for garnish
Instructions:
1. Cook Japanese rice according to package instructions.
2. In a small pan, heat sesame oil over medium heat. Add scallops and cook until opaque and slightly firm, about 3-4 minutes per side.
3. To assemble the bowls, place cooked rice in the bottom of a bowl, followed by a layer of scallop pieces.
4. Top with tobiko and drizzle ponzu sauce over the top.
5. Season with salt and pepper to taste. Garnish with optional ingredients if desired.
Cooking Time: 15-20 minutes
BBQ Eel Sushi Bowl with Pickled Radish
Experience the fusion of Japanese flavors and American BBQ in this unique sushi bowl recipe, featuring grilled eel, pickled radish, and creamy wasabi mayo.
Ingredients:
– 1/2 pound eel fillet
– 1/4 cup BBQ sauce
– 1/2 cup short-grain Japanese rice
– 1/4 cup water
– 1/2 cup pickled radish (store-bought or homemade)
– 1/4 avocado, sliced
– 1/4 cup wasabi mayo (or regular mayonnaise with a pinch of wasabi powder)
– Sesame seeds and chopped scallions for garnish
Instructions:
1. Preheat grill to medium-high heat. Grill eel fillet for 3-4 minutes per side, or until cooked through.
2. Cook Japanese rice according to package instructions using 1/4 cup water.
3. In a small bowl, mix wasabi mayo with a pinch of salt and pepper.
4. Assemble the sushi bowls by placing grilled eel on top of cooked rice, followed by pickled radish, sliced avocado, and a dollop of wasabi mayo.
5. Garnish with sesame seeds and chopped scallions.
Cooking Time: 15-20 minutes
Jalapeño Lime Shrimp Sushi Bowl
Elevate your sushi game with this unique recipe that combines the flavors of jalapeño, lime, and succulent shrimp. This dish is perfect for adventurous eaters looking to spice up their meal routine.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 jalapeños, seeded and chopped
– 2 tablespoons soy sauce
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon honey
– 1/4 cup cooked white rice
– 1 sheet nori seaweed
– Sesame seeds and chopped cilantro for garnish (optional)
Instructions:
1. In a medium bowl, whisk together soy sauce, lime juice, and honey.
2. Add the shrimp to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat oven to 400°F (200°C).
4. Place the nori sheet on a flat surface and spread the cooked rice evenly over it, leaving a 1-inch border.
5. Remove the shrimp from the marinade, letting any excess liquid drip off.
6. Arrange the shrimp in the middle of the rice.
7. Roll the sushi using a bamboo mat or your hands.
8. Slice into individual pieces.
9. Serve immediately and garnish with sesame seeds and cilantro if desired.
Cooking Time: 15-20 minutes (marinating time included)
Miso Glazed Eggplant Sushi Bowl with Toasted Sesame
Experience the harmonious fusion of Japanese flavors and Mediterranean charm with this unique sushi bowl recipe, featuring tender eggplant glazed with sweet miso, crunchy sesame seeds, and a medley of fresh vegetables.
Ingredients:
– 1 medium eggplant
– 2 tbsp white miso paste
– 1 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp honey
– 1/4 cup toasted sesame seeds
– 1 cup cooked Japanese rice
– 1/2 cup mixed vegetables (such as shiitake mushrooms, red bell peppers, and green onions)
– Sesame oil and salt for seasoning
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice the eggplant into thin rounds and place on a baking sheet lined with parchment paper.
3. In a small bowl, whisk together miso paste, soy sauce, rice vinegar, and honey.
4. Brush the glaze onto the eggplant slices, then sprinkle toasted sesame seeds evenly.
5. Bake for 20-25 minutes or until the eggplant is tender.
6. Cook Japanese rice according to package instructions.
7. Assemble the sushi bowl by placing a scoop of rice on the bottom, followed by glazed eggplant, mixed vegetables, and additional sesame seeds if desired.
8. Season with salt and drizzle with sesame oil.
Cooking Time: 40-50 minutes
Summary
Get ready to spice up your weeknights with these 18 flavorful sushi bowl recipes! From classic combinations like spicy tuna and avocado to innovative pairings like kimchi and bulgogi beef, there’s something for every palate. Whether you’re a sushi newbie or a seasoned enthusiast, these easy-to-make bowls will satisfy your cravings without sacrificing flavor. With ingredients ranging from seafood to tofu, and sauces like sriracha mayo and ponzu, you’ll never get bored with the same old takeout options.
