Sushi rolls can be time-consuming to make, so why not enjoy all of the goodness of sushi in a sushi bowl that’s filled with rice, vegetables, and seafood.
I prepare most of my food at home, but I have to admit that sushi rolls are not on my go-to list of quick and easy dinners. I’ve attempted to make them a few times, and not only does it take a lot of time to make, it’s so difficult to get it to look as nice as it does when you order it out.
According to Wikipedia, sushi is the Japanese preparation and serving of cooked vinegared rice that is combined with various ingredients such as seafood, vegetables and sometimes tropical fruit. If you go by that definition, a sushi bowl is still sushi, right? So why stress over making those pretty little rolls when you can toss it all into a bowl?
A healthy bonus — When sushi is served in a bowl, you can add more vegetables making it a complete meal. I packed these sushi bowls with carrots, cucumbers, asparagus and avocados. It might look like a light dinner, but these bowls are very filling. The sauce is a little bit spicy and it brings all of the flavors in this together.
Here’s the recipe for two sushi bowls:
For the bowls:
- 10 to 12 medium shrimp that have been cleaned and steamed
- 2 carrots
- 2 English cucumbers
- 1 avocado
- 2 to 3 spears of asparagus
- 3/4 cup brown rice
- 2 tablespoons cup rice vinegar
- sesame seeds for garnish
- pickled ginger
For the dressing:
- 1 tablespoon tamari sauce
- 1 tablespoon rice vinegar
- 2 tablespoons olive oil
- 1 tablespoon sesame oil
- 1 teaspoon wasabi powder dissolved in 1 teaspoon of water – OPTIONAL
- Cook rice according to package instructions, when cooked stir in 2 tablespoons rice vinegar and set aside
- Peel the carrots and cut into matchstick sized pieces – set aside
- Cut the cucumbers into matchstick sized pieces – set aside
- Open the avocado and remove the pit using a knife. Using a spoon scoop out the flesh and slice or cut into cubes and set aside
- Place 3/4 cup of rice into each bowl
- Top with carrots, cucumbers, and avocado
- Using a vegetable peeler shave the asparagus into ribbons and add to each bowl
- Top with ginger
- Mix the dressing ingredients together and pour over each bowl
- Sprinkle with sesame seeds
- Bowls can be easily made ahead of time and put together just before it’s time to eat.
- For quick lunch idea, place dressing in a mason jar and top with vegetables, avocado then rice. Shake it up and enjoy!
- Shrimp can be substituted with any of your favorite seafood (tuna, scallops, crab, salmon) or shredded chicken.
- For a vegetarian version, omit seafood and add organic edamame or chunks of tofu
- Slice up a sheet of nori (seaweed) to mix into the bowl
Anne is the voice behind Simple and Savory, a healthy food and recipe blog that has easy recipes made with real food. She believes that preparing your own food not only tastes better, it’s much better for your health. She hopes her recipes will inspire people to prepare their meals at home. When she’s not cooking, she enjoys spending time with her family, shopping for local food and growing her own vegetables.