This Sushi Bowl is a vibrant, flavor-packed dish that brings the essence of sushi to your table in under an hour. With tender, seasoned rice as the base, it’s topped with fresh, crisp veggies, creamy avocado, and your choice of protein for a satisfying bite every time. The combination of textures—soft, crunchy, and silky—creates a delightful harmony that’s as pleasing to the palate as it is to the eye.
In just 50 minutes, you can enjoy a restaurant-quality meal that’s both nourishing and indulgent. The tangy sushi vinegar, umami-rich soy sauce, and subtle heat from pickled ginger elevate each ingredient, making every spoonful a burst of flavor. Perfect for busy weeknights or a fun weekend treat, this bowl is as versatile as it is delicious.
Fresh and Flavorful Sushi Bowl Ingredients
- 3 cups cooked brown or white rice (short-grain works best)
- 2 tablespoons rice vinegar
- 1 tablespoon cane sugar (or substitute with honey or maple syrup)
- 1 teaspoon sea salt
- 1 recipe Baked Tofu (store-bought or homemade)
- 2 avocados, sliced (ripe but firm)
- 2 ripe mangoes, diced (or substitute with pineapple for a tropical twist)
- 2 Persian cucumbers, thinly sliced (English cucumbers work too)
- 2 scallions, thinly sliced (green onions)
- Pickled ginger (to taste)
- Pickled radishes (optional, for extra tang)
- Thinly sliced nori or seaweed snacks, for garnish
- Sesame seeds, for garnish (black or white)
- Microgreens, for garnish (or substitute with fresh cilantro or parsley)
- Spicy Mayo, for serving (store-bought or homemade)
Step-by-Step Sushi Bowl Instructions
- Prepare the rice: While the rice is still warm, toss it with the rice vinegar, cane sugar, and sea salt. Mix well until evenly coated and set aside.
- Assemble the bowls: Divide the seasoned rice evenly among 4 bowls.
- Add the toppings: Top each bowl with baked tofu, avocado slices, diced mango, thinly sliced cucumbers, and scallions.
- Add pickled elements: Sprinkle pickled ginger and pickled radishes (if using) over the bowls for a tangy kick.
- Garnish: Finish with thinly sliced nori, a sprinkle of sesame seeds, and a handful of microgreens for freshness.
- Serve: Serve immediately with a side of spicy mayo for drizzling or dipping. Enjoy your vibrant and delicious sushi bowl!
Sauce and Topping Ideas to Elevate Your Sushi Bowl
While the recipe suggests spicy mayo, you can experiment with other sauces like eel sauce, wasabi mayo, or a simple soy-ginger dressing. For toppings, try adding edamame, shredded carrots, or tempura flakes for extra crunch and flavor. Don’t forget a sprinkle of furikake for an authentic Japanese touch!
Time-Saving Tips for Busy Cooks
To cut down on prep time, use pre-cooked rice or a rice cooker to streamline the process. Opt for pre-sliced veggies or store-bought pickled ginger to save even more time. If you’re short on time, skip the baked tofu and use pre-marinated tofu or even cooked shrimp as a quick protein swap.
Recipe Variations to Suit Your Taste
Not a fan of tofu? Swap it for grilled salmon, teriyaki chicken, or crab sticks. For a vegan twist, add marinated tempeh or roasted sweet potatoes. If mango isn’t your thing, try pineapple or peaches for a sweet, tropical flavor. The possibilities are endless!
Storage and Reheating Tips for Leftovers
Store components separately in airtight containers to keep them fresh. The rice will last up to 3 days in the fridge, while the tofu and veggies stay fresh for 2 days. When reheating, warm the rice and tofu separately in the microwave or on the stovetop. Add fresh toppings like avocado and microgreens just before serving to maintain their texture.
Sushi Bowl
Ingredients
- 3 cups cooked brown or white rice
- 2 tablespoons rice vinegar
- 1 tablespoon cane sugar
- 1 teaspoon sea salt
- 1 recipe Baked Tofu
- 2 avocados, sliced
- 2 ripe mangoes, diced
- 2 Persian cucumbers, thinly sliced
- 2 scallions, thinly sliced
- Pickled ginger
- Pickled radishes, optional
- Thinly sliced nori or seaweed snacks, for garnish
- Sesame seeds, for garnish
- Microgreens, for garnish
- Spicy Mayo, for serving
Instructions
- While the rice is still warm, toss it with the rice vinegar, cane sugar, and salt. Divide among 4 bowls and top with the baked tofu, avocado, mango, cucumbers, scallions, pickled ginger, and pickled radishes, if using. Garnish with nori, sesame seeds, and microgreens and serve with spicy mayo.