Sushi is one of my favorite meals, but it can be super expensive from a sushi restaurant. Making sushi is also very challenging if you don’t have the proper tools. That is where these sushi bowls come in. They are much cheaper than ordering takeout and much easier than trying to roll sushi yourself. These bowls are total customizable and you can turn your favorite roll in to bowl form. The most important thing in this recipe is making sure you have sushi grade fish – trust me, it makes a difference. You can usually find sushi grade fish at a fish market or an asian market – but it is not the same as the fish you pick up at the grocery store for dinner. Feel free to swap out the salmon and use tuna or your favorite sushi fish! I prefer salmon, so that is what I am using here!
- 1/2lb Sushi Grade Salmon
- 1 Cup Sushi Rice
- 1/3 Cup Soy Sauce, Plus more for topping
- 4 Tbsp Rice Vinegar, Divided
- 1 Tbsp Sugar
- 1/3 Cup Mayo
- 2 Tbsp Sriracha, Plus more for topping
- Optional Toppings: Cucumber, Avocado, Edamame, Green Onions, Carrots, Furikake Seasoning (seaweed and sesame seeds), Eel Sauce, Ginger, Wasabi
- Serves: 2
- Prep Time: 20 Minutes
- Cook Time: 40 Minutes
- Total Time: 60 Minutes
- Make the rice first because you want it to be completely cooled. Rinse the rice until it runs clear under the water – this will remove additional starch.
- Add the rice and 2 cups of water to a pot and heat on medium-high until the water starts to boil.
- Once the water begins to boil, reduce to low and cover the rice. Cook for 20 minutes, or until the rice is tender.
- Once the rice is done cooking, remove from heat and stir in the sugar and 2tbsp of rice vinegar. Set aside and allow the rice to completely cool. For quicker cooling, spread the rice on a plate or large, flat surface.
- While the rice is cooking, marinate the salmon and prep all the toppings.
- Slice the salmon in to small cubes and place in a bowl. Cover with the soy sauce and 2tbsp of rice vinegar. Set aside and let marinate until ready to use – depending on how long it will be pop it back in to the fridge so the salmon stays cold and fresh!
- Dice and chop the remaining toppings you want to use and set them in bowls for quick assembly once the rice is cooled.
- Lastly, make the spicy mayo – combine the mayo and sriracha in a small bowl and stir until well combined. If you love spice, feel free to add additional sriracha.
- When the rice has cooled, divide it between two bowls.
- Top each bowl with half the salmon.
- Add in any and all toppings you want – I used edamame, cucumber, carrots, green onions and furikake seasoning.
- Lastly, drizzle on the spicy mayo! Serve and enjoy!
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