18 Delicious Sushi Bowls Recipes for Every Occasion

Feeling adventurous in the kitchen but short on time? Sushi bowls are your ticket to a quick, customizable, and utterly delicious meal that brings the essence of Japanese cuisine right to your table. Whether you’re craving something light and fresh or hearty and comforting, our roundup of 18 sushi bowl recipes has something for every palate and occasion. Dive in and discover your next favorite dish!

Spicy Tuna Sushi Bowl

Ready to spice up your meal routine? This Spicy Tuna Sushi Bowl packs a punch with minimal effort.

Ingredients

• 1 cup sushi rice, rinsed until water runs clear
• 1.5 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 8 oz fresh sushi-grade tuna, diced into small cubes
• 2 tbsp spicy mayo (mix 1 tbsp mayo with 1 tbsp sriracha)
• 1 ripe avocado, sliced into thin wedges
• 1/2 cucumber, julienned
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds
• 1 sheet nori, cut into thin strips

Instructions

1. Combine sushi rice and water in a pot. Bring to a boil over high heat, then reduce to low, cover, and simmer for 20 minutes. Tip: Do not lift the lid during cooking to ensure even steam.
2. While rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Set aside.
3. Once rice is done, let it sit covered for 10 minutes, then fluff with a fork and gently fold in the vinegar mixture. Tip: Use a cutting motion with the fork to avoid mashing the rice.
4. In a medium bowl, toss diced tuna with spicy mayo until evenly coated.
5. Divide rice among bowls. Top with spicy tuna, avocado slices, julienned cucumber, green onions, sesame seeds, and nori strips. Tip: For an extra crunch, lightly toast the sesame seeds before sprinkling.

You’ll love the creamy avocado against the spicy tuna, all balanced by the cool cucumber. Try serving with pickled ginger on the side for an extra zing.

Salmon Avocado Sushi Bowl

Bold flavors and fresh ingredients come together in this Salmon Avocado Sushi Bowl. It’s a deconstructed sushi experience that’s both easy to make and satisfying to eat.

Ingredients

– 1 cup sushi rice, cooked and slightly cooled
– 1/2 lb fresh salmon fillet, skinless and diced into 1/2-inch pieces
– 1 ripe avocado, sliced into thin wedges
– 2 tbsp soy sauce, low sodium preferred
– 1 tbsp rice vinegar
– 1 tsp sesame oil, toasted
– 1/2 cucumber, julienned
– 1 tbsp pickled ginger, finely chopped
– 1 tsp sesame seeds, toasted
– 1/4 tsp wasabi paste (optional)

Instructions

1. In a large bowl, gently fold the sushi rice with rice vinegar and sesame oil until evenly coated. Tip: Use a cutting motion with a spatula to avoid mashing the rice.
2. Divide the rice mixture evenly between two bowls.
3. Arrange the diced salmon, avocado slices, and julienned cucumber on top of the rice in each bowl.
4. Drizzle soy sauce over each bowl, adjusting the amount to taste.
5. Garnish with pickled ginger, sesame seeds, and a small dollop of wasabi paste if desired. Tip: Toast sesame seeds in a dry pan over medium heat for 1-2 minutes until golden for enhanced flavor.
6. Serve immediately. Tip: For an extra crunch, add a handful of crispy fried onions or tempura flakes on top.

Uncomplicated yet elegant, this bowl offers a creamy texture from the avocado, a buttery bite from the salmon, and a refreshing crunch from the cucumber. Try serving it with a side of miso soup for a complete meal.

Vegetarian Sushi Bowl with Mango

Ready to dive into a vibrant, no-fuss meal? This Vegetarian Sushi Bowl with Mango combines fresh flavors and textures for a quick, satisfying dish.

Ingredients

• 1 cup sushi rice, rinsed until water runs clear
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 1 ripe mango, diced into 1/2-inch cubes
• 1 avocado, sliced thinly
• 1/2 cucumber, julienned
• 2 tbsp pickled ginger, finely chopped
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp sesame seeds, toasted
• 2 sheets nori, cut into thin strips

Instructions

1. Combine sushi rice and water in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 20 minutes. Tip: Do not lift the lid during cooking to ensure even steam distribution.
2. While rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Set aside.
3. Once rice is done, transfer to a large bowl. Gently fold in the vinegar mixture with a rice paddle or spatula. Let cool to room temperature. Tip: Fanning the rice while mixing helps achieve the perfect sticky texture.
4. Divide rice between two bowls. Arrange mango, avocado, and cucumber on top.
5. Drizzle with soy sauce and sesame oil. Sprinkle with pickled ginger, sesame seeds, and nori strips. Tip: For extra crunch, add more nori just before serving.

Vibrant and fresh, this bowl offers a delightful contrast between the creamy avocado and the tangy mango. Serve immediately for the best texture, or pack it for a colorful lunch on the go.

Teriyaki Chicken Sushi Bowl

Get ready to transform your dinner routine with this effortless Teriyaki Chicken Sushi Bowl. Gather your ingredients and let’s dive in.

Ingredients

• 1 cup sushi rice, rinsed until water runs clear
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup teriyaki sauce, thick and glossy
• 1 tbsp vegetable oil, for high-heat cooking
• 1 avocado, sliced into creamy wedges
• 1/2 cucumber, julienned into crisp matchsticks
• 2 green onions, thinly sliced
• 1 tbsp sesame seeds, toasted
• 1 sheet nori, torn into bite-sized pieces

Instructions

1. Combine sushi rice and water in a rice cooker. Cook on the sushi setting for 18 minutes. Tip: Let it steam for 10 minutes after cooking for perfect texture.
2. Mix rice vinegar, sugar, and salt in a small bowl. Microwave for 30 seconds to dissolve sugar. Fold into cooked rice. Tip: Use a cutting motion to avoid crushing the grains.
3. Heat vegetable oil in a skillet over medium-high heat. Add chicken pieces. Cook for 5 minutes until golden.
4. Pour teriyaki sauce over chicken. Simmer for 3 minutes until sauce thickens and coats the chicken. Tip: Don’t stir too much to let the sauce caramelize.
5. Divide rice among bowls. Top with teriyaki chicken, avocado, cucumber, green onions, sesame seeds, and nori.

Bold flavors and textures make this bowl a standout. The creamy avocado contrasts with the crisp cucumber, while the teriyaki glaze adds a sweet-savory punch. Serve with extra nori for scooping.

Shrimp Tempura Sushi Bowl

Ready to dive into a dish that combines crispy, savory, and fresh in every bite? This Shrimp Tempura Sushi Bowl is your answer.

Ingredients

• 1 cup sushi rice, short-grain and sticky
• 1.5 cups water, filtered and cold
• 1/2 lb large shrimp, peeled and deveined
• 1/2 cup tempura batter mix, light and crispy
• 1/2 cup ice-cold sparkling water
• 1 tbsp soy sauce, rich and umami-packed
• 1 tsp sesame oil, toasted and aromatic
• 1/2 avocado, ripe and sliced
• 1/4 cucumber, thinly sliced
• 1 tbsp pickled ginger, sharp and tangy
• 1 tsp wasabi paste, fiery and bold
• 1 tbsp sesame seeds, toasted
• Vegetable oil, for frying

Instructions

1. Rinse sushi rice under cold water until water runs clear. Combine rice and 1.5 cups water in a rice cooker. Cook on sushi setting. Tip: Let rice sit for 10 minutes after cooking for perfect texture.
2. Heat vegetable oil in a deep fryer to 350°F. Mix tempura batter with sparkling water until just combined. Tip: Lumps are okay; overmixing makes batter heavy.
3. Dip shrimp in batter, letting excess drip off. Fry for 2-3 minutes until golden and crispy. Drain on paper towels. Tip: Fry in batches to avoid lowering oil temperature.
4. Whisk soy sauce and sesame oil in a small bowl. Drizzle over cooked rice.
5. Top rice with shrimp, avocado, cucumber, pickled ginger, and a dollop of wasabi. Sprinkle with sesame seeds.

Perfectly crispy shrimp meets creamy avocado and tangy ginger in this bowl. Serve immediately for the best texture contrast.

Rainbow Sushi Bowl

Skip the sushi rolling and dive straight into this vibrant Rainbow Sushi Bowl. Packed with fresh flavors and colors, it’s a no-fuss meal that satisfies sushi cravings.

Ingredients

• 1 cup sushi rice, rinsed until water runs clear
• 1 1/4 cups water, filtered for purity
• 2 tbsp rice vinegar, subtly sweet
• 1 tbsp granulated sugar, fine-textured
• 1/2 tsp salt, finely ground
• 1/2 lb fresh salmon, sashimi-grade and thinly sliced
• 1 ripe avocado, creamy and diced
• 1/2 cucumber, crisp and julienned
• 1/4 cup carrots, shredded and vibrant
• 2 tbsp pickled ginger, tangy and pink
• 1 tbsp sesame seeds, toasted for crunch
• 2 sheets nori, roasted and torn into strips
• 1 tbsp soy sauce, rich and umami-packed
• 1 tsp wasabi, freshly prepared for heat

Instructions

1. Combine sushi rice and water in a medium saucepan. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 20 minutes until water is absorbed. Tip: Resist peeking to ensure even cooking.
3. While rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Set aside.
4. Transfer cooked rice to a large bowl. Gently fold in vinegar mixture with a spatula. Tip: Fan the rice while mixing to cool it quickly and achieve a glossy finish.
5. Divide rice among bowls. Arrange salmon, avocado, cucumber, carrots, and pickled ginger on top.
6. Sprinkle with sesame seeds and nori strips. Serve with soy sauce and wasabi on the side. Tip: For extra flavor, drizzle soy sauce lightly over the bowl before serving.

This Rainbow Sushi Bowl offers a delightful mix of textures, from the creamy avocado to the crunchy sesame seeds. The fresh, clean flavors make it perfect for a light lunch or dinner. Try adding a squeeze of lime for a zesty twist.

California Roll Sushi Bowl

Grab your chopsticks for a deconstructed sushi experience that’s as easy to make as it is delicious. This California Roll Sushi Bowl brings all the flavors of your favorite roll without the fuss of rolling.

Ingredients

– 2 cups sushi rice, cooked and slightly cooled
– 1 tbsp rice vinegar, subtly sweet
– 1 tsp sugar, fine granulated
– 1/2 tsp salt, finely ground
– 1 ripe avocado, creamy and diced
– 1/2 cup imitation crab meat, shredded
– 1/4 cup cucumber, crisp and finely chopped
– 1 tbsp mayonnaise, rich and creamy
– 1 tsp sriracha sauce, spicy
– 1 tbsp sesame seeds, toasted
– 1 sheet nori, crispy and torn into small pieces
– 1 tbsp soy sauce, dark and savory

Instructions

1. In a large bowl, mix the cooked sushi rice with rice vinegar, sugar, and salt until evenly coated. Let it sit for 5 minutes to absorb the flavors.
2. While the rice rests, combine the imitation crab meat, mayonnaise, and sriracha in a small bowl. Mix well to create a spicy crab mixture.
3. Divide the seasoned rice between two bowls. Top each with the spicy crab mixture, diced avocado, and chopped cucumber.
4. Sprinkle toasted sesame seeds and torn nori pieces over the top for crunch and flavor.
5. Drizzle with soy sauce just before serving to enhance the umami taste.
Tip: For the best texture, use sushi rice that’s slightly warm when mixing with vinegar. Tip: Toast sesame seeds in a dry pan over medium heat for 1-2 minutes until golden for extra aroma. Tip: Serve immediately to prevent the nori from getting soggy.
The bowl offers a delightful mix of creamy, crunchy, and spicy elements, mirroring the classic California roll. Try adding a sprinkle of masago for a burst of color and texture.

Unagi Eel Sushi Bowl

Overwhelmed by sushi prep? This Unagi Eel Sushi Bowl simplifies the process without sacrificing flavor.

Ingredients

• 1 cup sushi rice, short-grain and sticky
• 1 1/4 cups water, filtered and cold
• 2 tbsp rice vinegar, seasoned and slightly sweet
• 1 tbsp sugar, fine and granulated
• 1/2 tsp salt, fine sea
• 1 unagi eel fillet, pre-grilled and glazed
• 1 tbsp soy sauce, dark and rich
• 1 tsp mirin, sweet and aromatic
• 1/2 avocado, ripe and sliced
• 1/4 cucumber, seedless and julienned
• 1 tbsp sesame seeds, toasted
• 1 sheet nori, crisp and shredded

Instructions

1. Rinse sushi rice under cold water until water runs clear. Drain well.
2. Combine rice and water in a rice cooker. Cook on sushi setting for 20 minutes. Tip: Let rice sit for 10 minutes after cooking for perfect texture.
3. Mix rice vinegar, sugar, and salt in a small bowl. Microwave for 30 seconds to dissolve sugar.
4. Fold vinegar mixture into cooked rice with a cutting motion. Cool to room temperature.
5. Heat unagi eel fillet in a toaster oven at 350°F for 5 minutes. Slice into bite-sized pieces.
6. Whisk soy sauce and mirin in a bowl. Drizzle over eel pieces.
7. Divide rice between bowls. Top with eel, avocado, cucumber, sesame seeds, and nori. Tip: Serve with pickled ginger for extra zing.

Velvety eel contrasts with crisp cucumber and creamy avocado. Try sprinkling extra sesame seeds for a nutty crunch.

Kimchi Tuna Sushi Bowl

Craving a quick, flavorful meal? This Kimchi Tuna Sushi Bowl combines spicy, tangy kimchi with fresh tuna for a satisfying dish.

Ingredients

• 1 cup sushi rice, rinsed until water runs clear
• 1.5 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 1/2 cup spicy kimchi, chopped
• 1/2 lb fresh sushi-grade tuna, diced
• 1 tbsp toasted sesame oil
• 1 tbsp soy sauce
• 1 tsp sesame seeds
• 1 green onion, thinly sliced
• 1/2 avocado, sliced

Instructions

1. In a medium saucepan, combine sushi rice and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 20 minutes until water is absorbed. Tip: Let rice sit covered for 10 minutes after cooking for perfect texture.
3. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold into cooked rice. Tip: Use a wooden spoon to avoid crushing the grains.
4. In a large bowl, combine chopped kimchi, diced tuna, sesame oil, and soy sauce. Mix well.
5. Divide seasoned rice between two bowls. Top with kimchi tuna mixture.
6. Garnish with sesame seeds, sliced green onion, and avocado slices. Tip: Add a drizzle of sriracha for extra heat.

With each bite, enjoy the contrast of creamy avocado against the spicy tuna and tangy kimchi. Serve with extra kimchi on the side for an added crunch.

Crab Stick Sushi Bowl

Busy weeknights call for quick, satisfying meals. This Crab Stick Sushi Bowl delivers fresh flavors in minutes.

Ingredients

• 1 cup sushi rice, cooked and slightly warm
• 1 tbsp rice vinegar, subtly sweet
• 1/2 tsp sugar, fine granulated
• 1/4 tsp salt, kosher
• 1/2 cup crab sticks, shredded into thin strips
• 1/4 cup cucumber, julienned and crisp
• 1/4 cup avocado, diced and creamy
• 1 tbsp pickled ginger, thinly sliced
• 1 tbsp soy sauce, rich and umami-packed
• 1 tsp sesame seeds, toasted
• 1 sheet nori, torn into small pieces

Instructions

1. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Tip: Warm the mixture slightly to help dissolve the sugar faster.
2. Gently fold the vinegar mixture into the warm sushi rice. Tip: Use a cutting motion with a rice paddle to avoid mashing the grains.
3. Divide the seasoned rice between two bowls.
4. Top each bowl with shredded crab sticks, julienned cucumber, diced avocado, and pickled ginger.
5. Drizzle with soy sauce and sprinkle with toasted sesame seeds and torn nori. Tip: Toast sesame seeds in a dry pan over medium heat for 1-2 minutes until golden for extra flavor.

Uncomplicated yet bursting with texture, this bowl combines the creamy avocado with the crisp cucumber and tender crab. Serve it with extra soy sauce on the side for dipping or drizzling.

Wasabi Pea Crusted Tofu Sushi Bowl

Tofu meets wasabi peas in this bold, crunchy sushi bowl that’s a breeze to assemble. Perfect for a quick lunch or dinner that packs a punch.

Ingredients

– 1 block (14 oz) firm tofu, pressed and cubed
– 1 cup wasabi peas, coarsely crushed
– 2 tbsp cornstarch
– 1/4 cup soy sauce, low-sodium preferred
– 1 tbsp sesame oil, toasted
– 2 cups sushi rice, cooked and slightly cooled
– 1 ripe avocado, sliced
– 1/2 cucumber, julienned
– 2 tbsp pickled ginger, thinly sliced
– 1 tbsp rice vinegar
– 1 tsp sugar
– 1/4 tsp salt
– 1 tbsp sesame seeds, toasted

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss tofu cubes in cornstarch until evenly coated. Tip: Pressing tofu removes excess water for a crispier crust.
3. Dip each tofu cube in soy sauce, then roll in crushed wasabi peas. Place on baking sheet.
4. Bake for 20 minutes, flipping halfway, until golden and crispy.
5. In a small bowl, mix rice vinegar, sugar, and salt. Gently fold into sushi rice. Tip: Cooling rice slightly prevents it from becoming mushy.
6. Divide rice among bowls. Top with baked tofu, avocado, cucumber, and pickled ginger.
7. Drizzle with sesame oil and sprinkle sesame seeds. Tip: Toasting sesame seeds enhances their nutty flavor.
YThis bowl offers a delightful contrast of textures, from the crunchy tofu to the creamy avocado. Serve with extra wasabi peas on the side for an added kick.

Sweet Potato Sushi Bowl

Forget the hassle of rolling sushi with this deconstructed Sweet Potato Sushi Bowl. It’s a vibrant, nutrient-packed meal that comes together in minutes.

Ingredients

• 1 cup sushi rice, rinsed until water runs clear
• 1.5 cups water
• 1 medium sweet potato, peeled and diced into 1/2-inch cubes
• 1 tbsp toasted sesame oil
• 1 ripe avocado, sliced into thin strips
• 1/2 cup shredded carrots, crisp and fresh
• 1/4 cup pickled ginger, thinly sliced
• 2 tbsp soy sauce, low-sodium preferred
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/4 tsp salt
• 1 tbsp sesame seeds, lightly toasted
• 2 sheets nori, cut into thin strips

Instructions

1. Combine sushi rice and water in a medium pot. Bring to a boil over high heat, then reduce to low, cover, and simmer for 20 minutes. Remove from heat and let stand, covered, for 10 minutes.
2. Preheat oven to 400°F. Toss sweet potato cubes with toasted sesame oil and spread on a baking sheet. Roast for 25 minutes, flipping halfway, until edges are caramelized.
3. In a small bowl, whisk together soy sauce, rice vinegar, sugar, and salt until sugar dissolves. Tip: Adjust sweetness by adding more sugar if desired.
4. Fluff the cooked rice with a fork and gently fold in the dressing. Tip: Use a cutting motion to avoid mashing the rice.
5. Divide rice among bowls. Top with roasted sweet potatoes, avocado strips, shredded carrots, pickled ginger, nori strips, and sesame seeds. Tip: For extra crunch, add cucumber slices.

Vibrant colors and textures make this bowl a feast for the eyes. The sweet and savory flavors meld perfectly, offering a satisfying crunch in every bite. Serve with extra soy sauce on the side for dipping.

Spicy Salmon Sushi Bowl

Unlock the flavors of the ocean with this Spicy Salmon Sushi Bowl, a deconstructed sushi experience that’s both easy to make and packed with flavor. Perfect for a quick lunch or a light dinner, this dish brings the sushi bar to your kitchen.

Ingredients

• 1 cup sushi rice, rinsed until water runs clear
• 1.5 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 8 oz fresh salmon fillet, skinless and diced into small cubes
• 1 tbsp sriracha sauce
• 1 tbsp mayonnaise
• 1 tsp soy sauce
• 1/2 avocado, sliced thin
• 1/4 cup cucumber, julienned
• 1 tbsp pickled ginger
• 1 tsp sesame seeds, toasted
• 1 sheet nori, cut into thin strips

Instructions

1. Combine sushi rice and water in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 20 minutes. Tip: Do not lift the lid during cooking to ensure even steaming.
2. While rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Set aside.
3. Once rice is done, transfer to a large bowl and gently fold in the vinegar mixture. Let cool to room temperature. Tip: Fanning the rice while mixing helps achieve the perfect sticky texture.
4. In a separate bowl, combine salmon, sriracha, mayonnaise, and soy sauce. Mix well to coat the salmon evenly.
5. Divide the rice between two bowls. Top with spicy salmon mixture, avocado slices, cucumber, pickled ginger, sesame seeds, and nori strips. Tip: For an extra crunch, add tempura flakes on top.

Combine the creamy avocado and spicy salmon for a texture contrast that’s unbeatable. Serve immediately for the freshest taste, or pack it for a picnic with an ice pack to keep it cool.

Avocado Cucumber Sushi Bowl

Craving sushi but short on time? This Avocado Cucumber Sushi Bowl delivers all the flavors without the fuss.

Ingredients

• 1 cup sushi rice, rinsed until water runs clear
• 1 1/4 cups water, filtered for purity
• 2 tbsp rice vinegar, subtly sweet
• 1 tbsp sugar, fine granulated
• 1/2 tsp salt, sea salt preferred
• 1 ripe avocado, sliced into creamy wedges
• 1/2 cucumber, julienned for crunch
• 2 tbsp soy sauce, rich and umami-packed
• 1 tsp sesame seeds, toasted for aroma
• 1 sheet nori, torn into bite-sized pieces

Instructions

1. Combine sushi rice and water in a medium saucepan. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 20 minutes. Tip: Do not lift the lid to ensure even cooking.
3. Remove from heat. Let stand, covered, for 10 minutes to steam.
4. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Tip: Warming the mixture slightly helps dissolve the sugar faster.
5. Transfer rice to a large bowl. Gently fold in vinegar mixture with a rice paddle. Tip: Fan the rice while mixing to cool it and achieve a glossy finish.
6. Divide rice between two bowls. Top with avocado slices and cucumber juliennes.
7. Drizzle with soy sauce. Sprinkle sesame seeds and nori pieces over the top.

With creamy avocado against the crisp cucumber and chewy rice, every bite is a delight. Serve with extra soy sauce on the side for dipping.

Beef Bulgogi Sushi Bowl

Just when you thought sushi couldn’t get any better, this Beef Bulgogi Sushi Bowl combines the best of Korean and Japanese flavors in one hearty dish.

Ingredients

• 1 lb thinly sliced ribeye steak, marbled for tenderness
• 1/4 cup soy sauce, rich and savory
• 2 tbsp brown sugar, for a hint of sweetness
• 1 tbsp sesame oil, aromatic and nutty
• 2 cloves garlic, minced to release pungent flavors
• 1 tsp ginger, freshly grated for zing
• 1 tbsp vegetable oil, for high-heat cooking
• 2 cups sushi rice, sticky and perfectly cooked
• 1 cucumber, julienned for crisp freshness
• 1 carrot, julienned for a sweet crunch
• 2 green onions, thinly sliced for a sharp finish
• 1 tbsp sesame seeds, toasted for a nutty aroma

Instructions

1. In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, and ginger to create the bulgogi marinade.
2. Add the ribeye slices to the marinade, ensuring each piece is well-coated. Marinate for 30 minutes at room temperature for maximum flavor.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Cook the beef in batches to avoid overcrowding, about 2 minutes per side for medium-rare.
4. While the beef cooks, divide the sushi rice between two bowls, creating a base for the ingredients.
5. Top the rice with cooked beef, cucumber, carrot, and green onions. Sprinkle with sesame seeds for garnish.
6. Tip: For an extra layer of flavor, drizzle with a bit of the leftover marinade reduced in a small saucepan.
7. Tip: Let the beef rest for a few minutes after cooking to retain its juices.
8. Tip: Use a rice cooker for perfectly sticky sushi rice every time.

With each bite, enjoy the tender beef, the crunch of fresh vegetables, and the sticky rice that brings it all together. Serve with a side of kimchi for an authentic Korean touch.

Poke Style Tuna Sushi Bowl

Dig into a fresh, vibrant Poke Style Tuna Sushi Bowl that’s as easy to make as it is delicious. Perfect for a quick lunch or a light dinner, this dish brings the flavors of the ocean right to your table.

Ingredients

• 1 cup sushi rice, sticky and slightly sweet
• 1.5 lbs fresh ahi tuna, cubed into bite-sized pieces
• 2 tbsp soy sauce, rich and umami-packed
• 1 tbsp sesame oil, aromatic and nutty
• 1 tsp ginger, freshly grated for a zesty kick
• 1 avocado, ripe and creamy, sliced
• 1/2 cup cucumber, crisp and finely diced
• 2 green onions, thinly sliced for a mild bite
• 1 tbsp sesame seeds, toasted for extra crunch

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions, then let it cool to room temperature.
2. In a medium bowl, gently mix the cubed ahi tuna with soy sauce, sesame oil, and grated ginger. Let it marinate for 10 minutes to absorb the flavors.
3. Divide the cooled sushi rice between two bowls. Top with the marinated tuna, avocado slices, diced cucumber, and green onions.
4. Sprinkle toasted sesame seeds over the top for a nutty finish. Serve immediately.

Tip: For the best texture, use sushi-grade ahi tuna and handle it gently to keep the pieces intact. Tip: Letting the rice cool completely prevents it from becoming mushy when mixed with the tuna. Tip: Toast the sesame seeds in a dry pan over medium heat for 1-2 minutes until golden for enhanced flavor.

The Poke Style Tuna Sushi Bowl offers a delightful contrast of textures, from the creamy avocado to the crunchy cucumber and sesame seeds. Its fresh, savory flavors make it a standout dish that’s both satisfying and light.

Quinoa Sushi Bowl

Just when you thought sushi couldn’t get any easier, this Quinoa Sushi Bowl comes along. Perfect for a quick lunch or a light dinner, it’s packed with all the flavors you love, without the fuss.

Ingredients

• 1 cup cooked quinoa, fluffy and slightly cooled
• 1 tbsp rice vinegar, subtly sweet
• 1 tsp sugar, fine granulated
• 1/2 tsp salt, finely ground
• 1/2 avocado, ripe and thinly sliced
• 1/4 cucumber, crisp and julienned
• 1/4 cup carrots, fresh and shredded
• 2 tbsp soy sauce, rich and savory
• 1 tbsp sesame seeds, lightly toasted
• 1 sheet nori, crisp and torn into strips
• 1/2 cup imitation crab meat, finely shredded

Instructions

1. In a large bowl, mix the cooked quinoa with rice vinegar, sugar, and salt until evenly coated.
2. Let the quinoa sit for 5 minutes to absorb the flavors, stirring occasionally.
3. Arrange the avocado slices, cucumber, carrots, and imitation crab meat on top of the quinoa.
4. Drizzle with soy sauce and sprinkle with sesame seeds and nori strips.
5. Gently toss the bowl ingredients together just before serving to maintain texture.

Delight in the contrast of creamy avocado against the crisp vegetables and chewy quinoa. Serve with extra soy sauce on the side for those who love a bolder flavor.

Eggplant Teriyaki Sushi Bowl

Just when you thought sushi couldn’t get any easier, this Eggplant Teriyaki Sushi Bowl comes along. Packed with flavor and ready in minutes, it’s a game-changer for weeknight dinners.

Ingredients

• 1 cup sushi rice, rinsed until water runs clear
• 1 1/4 cups water, for perfectly fluffy rice
• 1 medium eggplant, diced into 1/2-inch cubes
• 2 tbsp teriyaki sauce, glossy and rich
• 1 tbsp sesame oil, toasted and nutty
• 1/2 avocado, sliced into creamy ribbons
• 1/4 cup pickled ginger, sharp and tangy
• 1 tbsp sesame seeds, for a crunchy finish

Instructions

1. Combine sushi rice and water in a rice cooker. Cook on the ‘white rice’ setting for 18 minutes. Tip: Let it sit for 5 minutes after cooking for the best texture.
2. Heat sesame oil in a large skillet over medium-high heat. Add eggplant cubes. Cook for 5 minutes, stirring occasionally, until golden brown.
3. Pour teriyaki sauce over the eggplant. Reduce heat to low. Simmer for 3 minutes, until the sauce thickens and coats the eggplant. Tip: Don’t overcook the eggplant to keep it slightly firm.
4. Fluff the cooked rice with a fork. Divide into bowls. Top with teriyaki eggplant, avocado slices, and pickled ginger. Tip: For extra flavor, drizzle a little more teriyaki sauce on top.
5. Sprinkle sesame seeds over each bowl. Serve immediately.

Fluffy rice contrasts with the sticky teriyaki glaze, while the avocado adds creaminess. Try adding a sprinkle of chili flakes for heat or serve with a side of crispy seaweed.

Conclusion

These 18 delicious sushi bowl recipes offer a world of flavors for every occasion, making it easy to enjoy sushi at home. Tempt your taste buds and dive into these creative, easy-to-make dishes. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!

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