INGREDIENTS
For the sushi rice:
- 2 cups white rice cooked
- 3 tablespoons rice vinegar
- 1 teaspoon salt
For the toppings:
- 6 ounce canned salmon drained and fluffed with a fork
- 1 avocado thinly sliced
- half a cucumber diced
- 0.2 ounce roasted seaweed sheets crumbled
- black toasted sesame seeds to taste
INSTRUCTIONS
- 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.
I made this for lunch yesterday and it was perfect! My husband and I love sushi and this bowl is an absolute delight! I used fresh salmon (marinated in lemon, garlic and chili and then pan fried for 5 min) instead of the tinned salmon. We loved the spicy dressing too! This will soon become a staple in our home! Thanks for the absolutely fantastic recipe!
Just trying to figure the stated 1040 calories/serving! A whole can of salmon is only 245 calories. Can you review your numbers? This will make a great meal otherwise.
Where are you getting that number? The recipe states 608 calories per serving. If you’d like to reduce that number further, you can use less rice and/or avocado, which is where most of the caloric content is.
I am extremely excited about adding seaweed to my diet. Can you tell me how many carbs this has in it?
Thank you so much!
Seaweed is almost zero net carbs because it’s basically just fiber. By the way, this is one of my older recipes that isn’t low carb due to the rice, so I recommend substituting with fried cauliflower rice to make it lower carb.
I love everything about this except using sriracha in the dressing. This is sushi, you should use use wasabi! I just don’t care for sriracha.
Yum wasabi!
This sounds amazing! Just sent the link to my husband (he does most of the cooking in our house lol).
Britt
So glad to stumble upon your blog! Beautiful pictures!! And this sushi bowl is time saver!! Loving it!!
So does “2 cups white rice cooked” really mean “2 cups of cooked white rice?” or does it really mean to take two cups of uncooked rice and then cook it?
I think you can just add as much rice as you prefer, I normally add about 100 grams of cooked rice per serving and that really filling because of all the other ingredients 🙂