Check out the recipe below, followed by photos, cooking tips, and reader reviews.
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For the toppings:
- Sushi rice: Using a mixing bowl, mix the cooked rice with rice vinegar and salt. Divide the rice between two bowls for serving.
- Assembling: Add salmon, avocado, cucumber, and seaweed to the two bowls. Sprinkle sesame seeds on top.
- Dressing: Mix all of the dressing ingredients in a small mixing bowl. Pour over the bowls or leave the dressing on the side.
I’m too lazy to make my own sushi. When I was a kid, my mom would make homemade sushi and it was fun to see how it was made, but it was always a lot of work! Nowadays I’ll always go out for sushi. But sometimes I have sushi cravings and the local sushi restaurant is closed. That’s when I bust out this fast 30-minute sushi bowl — toss in your favorite sushi toppings over sushi rice and drizzle some spicy dressing and you are all set. What do I mean by sushi rice? I like to make my sushi rice by tossing cooked medium-grain white rice with some rice vinegar and some salt. I love this extra added flavor for the rice.
I’m a big fan of this sauce/dressing. It’s simple (mainly soy sauce) and spicy (sriracha) and slightly tangy (lemon juice). Win-win-win, right?
This recipe is really versatile. It’s easy to swap ingredients in and out. I would recommend keeping the sushi rice and dressing ingredients without modifications, and swap out toppings as preferred. Want a California roll sushi bowl? No problem — use imitation crab instead of salmon. Have different vegetables on hand? Feel free to use them instead!
Another good thing about this recipe: it’s no-cook and perfect for light summer meals when you don’t feel like heating up your kitchen by using the oven or the stove. Just toss everything together in a bowl and you are done. ? Right now I’m all about summer salads. Some of my favorites include this insanely good pasta salad and a southwest cous cous salad.