10-Minute Homemade Sushi Bowl Recipe

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This beautiful 10-minute sushi bowl recipe is super customizable and easy to prepare. Loaded with salmon sashimi, fresh veggies, and all your favorite fixings, these salmon sushi bowls are clean eating at its finest.

salmon sushi bowl loaded with fresh veggies, lemon slices, seaweed, etc. with chopsticks resting on the edge.

Sushi bowls are the ultimate easy meal – delicious, filling, balanced, and easy to customize. My take is a salmon sushi bowl inspired by a classic sunshine roll, featuring the fresh, vibrant flavors of salmon, lemon, cucumber, avocado, and green onions.

While this is an excellent meal for one, it’s also perfect for date nights, and can work really well as a buffet-style dish at parties or get-togethers. You could make a large portion of rice, then offer various kinds of sushi-grade fish, vegetables, seasonings, and sauces so everyone can build their own sushi bowls.

Table of Contents

🛒 What You Need To Make This Recipe

sushi bowl ingredients (salmon, rice, veggies, sauces, etc.)

Sashimi-grade fish: I like to use salmon sashimi, but feel free to substitute it with tuna, yellowtail, or your favorite sushi-grade fish. You can also use imitation crab, cooked shrimp, or tofu.
Masago: Optional, but recommended.
Rice: I use pre-cooked Nishiki sushi rice, but you can also use jasmine rice or white rice. To make things even easier, you can use microwavable Nishiki steamed rice or Ready Rice. I like to let it chill in the fridge before plating. If you want a more nutrient-dense bowl, you can use brown rice.
Fresh veggies: Cucumbers, avocado, shredded carrots, green onions, and serranos.
Furikake: This is a Japanese rice seasoning. I recommend using nori komi furikake like this one, which consists of nori (seaweed), toasted sesame seeds, sugar, and salt. This will give the rice that distinct sushi flavor.
Sesame seeds: I like to use a combination of toasted white sesame seeds and black sesame seeds.
Soy sauce: Ponzu sauce would be a great alternative if you want extra lemony flavor.
Sesame oil: You want to use roasted sesame oil here, not pure sesame oil, which is much stronger!
Rice vinegar: You can use Mirin, white wine vinegar, or white distilled vinegar if you don’t have rice wine vinegar.
Sauces: I like to use Kewpie mayonnaise and sriracha. Eel sauce, spicy mayo, and wasabi mayo can be great here too, if you like them.
Optional ingredients: Yamagobo, edamame, ginger, wasabi, mango, bonito flakes, panko breadcrumbs, cream cheese, radish.

nori sheet full of salmon, masago, and veggies being held between chopsticks above sushi bowl.

🍣 How To Make Homemade Sushi Bowls

Step 1: In a large bowl, season fully-cooked rice with soy sauce, sesame oil, rice vinegar, and furikake, then mix thoroughly.

sushi rice topped with furikake soy sauce, sesame oil, rice vinegar.

Step 2: Carefully place thinly sliced lemon, cucumbers, avocado, serranos, shredded carrot, nori sheets, and cubed sashimi on top of the rice.

salmon, veggies, nori, and lemon atop sushi rice.

Step 3: Finish the sushi bowl off with a scoop of masago, a healthy drizzle of Kewpie mayo and sriracha, sesame seeds, and freshly diced green onion.

🤷🏻‍♀️ Recipe FAQs

What’s the difference between a sushi bowl and a poke bowl?

A sushi bowl is inspired by Japanese sushi. It typically features seasoned sushi rice, raw or cooked fish, nori (seaweed), and toppings such as cucumber, avocado, sesame seeds, ginger, and wasabi. A poke bowl is similar in concept, but the flavors are distinctly Hawaiian. Raw fish, usually ahi tuna, is served over rice and usually includes ingredients such as seaweed salad, edamame, mango, and pineapple.

How do you know if fish is sushi-grade?

“Sushi-grade” (also known as “sashimi-grade”) isn’t a strictly regulated term in the US, but generally refers to fish that is safe to eat raw. Often, fish that’s safe to eat raw will be labeled clearly, especially when buying from Asian markets or trusted fishmongers. If you’re unsure if the fish is sushi-grade, you should ask the provider, or err on the side of caution and eat it cooked.

What are the 7 rules when using chopsticks?

Chopstick etiquette varies across regions and cultures, but seven of the most commonly cited “rules” are:
• Don’t rub your chopsticks together.
• Avoid licking or sucking on the chopsticks.
• Don’t stick chopsticks upright in your bowl.
• Chopsticks should not be used to pass food from person to person.
• Don’t cross your chopsticks (as this resembles a skull and crossbones).
• Only rest your chopsticks on a chopstick rest or the edge of your dish.
• Don’t use chopsticks to double-dip in communal sauces.

👩🏻‍🍳 Pro Tips

You can find sashimi-grade fish for your sushi bowls at H Mart, 99 Ranch, or most Asian markets. Make sure it’s clearly labeled that it’s sashimi or sushi-grade.
This recipe yields two small salmon sushi bowls or one large one.
If you think you’ll end up with leftovers, I recommend storing the ingredients separately, if possible. This will help extend the shelf life of the fish and maximize overall freshness.
If you end up with leftovers after assembling the sushi bowl, you can store them in an airtight container in the refrigerator, but I recommend eating them within 24 hours.

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