Sushi Bowl

Sushi bowl is a fast and easy dinner recipe, and you can prepare it in advance what makes it a perfect and healthy meal prep recipe. This California roll bowl is a delicious combination of sushi rice, avocado, imitation crab meat, cucumber, nori sheets, and sesame seeds and served with the most amazing sushi sauce. Learn how to make sushi rice with my easy step-by-step photo and video tutorial.

If you love easy dinner recipes, you should try my beef burrito recipe as well.

Jump to:

• Background
• Ingredients notes and substitutions
• Photo instructions
• How to cut an avocado for sushi
• Make-ahead and storage instructions
• Related recipes
• Recipe and Video

Background

What is a sushi bowl? Sushi bowl originated in Japan and is referred to as chirashi sushi, which means scattered sushi or deconstructed sushi. It's a rice bowl topped with a variety of cooked or uncooked ingredients such as raw fish, vegetables, eggs, or meats. There are different versions of chirashi sushi, depending on the toppings.

Ingredients notes and substitutions

• Sushi rice - cooked in water and then prepared with rice vinegar, salt, and sugar. If you don't get sushi rice or don't want to add rice vinegar and sugar to your rice, I recommend using cooked short or medium-grain rice (salted). Basmati or jasmine rice are my two favorite alternatives.
• Toppings - I use avocado, cucumber, imitation crab meat, nori sheets, and black sesame for this recipe. However, you can replace or add any ingredient to your preference. Some of my favorite toppings include raw salmon, cooked shrimp, thinly sliced carrots, soybeans, and boiled eggs. You can also make a vegan sushi bowl by adding tofu and vegetables of your choice.
• Sushi sauce - made of soy sauce and wasabi. The sauce is highly recommended and makes the sushi experience even more authentic, but it's just an addition, and you can leave it out if you don't like soy sauce or wasabi.

Photo instructions

Place the rice in a large bowl and fill the bowl with water until the rice is completely covered. With circulating movements, wash the rice with your fingers. Then drain the rice and repeat 2x times.

Transfer the washed and drained rice to a medium-sized heavy-bottomed saucepan or dutch oven and add water. Bring to a boil, cover, and cook over medium-high heat for 15 minutes or according to the package direction.

Then turn off the heat and allow to sit for 10 minutes. Let cool completely for 1-2 hours, or chill in the fridge overnight.

In a heatproof bowl, combine the rice vinegar, sugar, and salt. Stir and heat in the microwave until hot and sugar and salt are dissolved for about 60-90 seconds. Stir every 30 seconds. Let cool for a few minutes.

Transfer the chilled rice to a large sheet or pan, pour the vinegar evenly on top, and fold the rice until the vinegar is soaked up and evenly distributed. Set aside.

Combine the soy sauce and the wasabi and whisk until well combined and set aside.

Cut nori sheets, avocado, cucumber, and imitation crab meat.

Serve with rice, black sesame, and sushi sauce.

How to cut an avocado for sushi

You can cut the avocado into thin slices or cubes, depending on your preference. I recommend using only ripe avocados, which are soft enough to cut and eat without being too mushy.

Using a long sharp knife, cut the avocado lengthwise around the seed. Then carefully hit the knife into the seed, hold the avocado in one hand and the knife in the other, and rotate the avocado while holding the knife steady. Discard the seed. Then run the knife through the fruit to slice the avocado without cutting through the peel. Gently spoon the avocado slices out of the peel. Take care not to cut yourself!

Make-ahead and storage instructions

Chirashi bowl is a perfect meal prep recipe. You can prepare the sushi rice up to 2 days in advance and store it in an airtight container in the refrigerator. It's also possible to freeze the cooked and cooled sushi rice in freezer bags for up to 2 months. Thaw in the fridge overnight.

The sauce can be prepared for up to 2 days in advance as well. Keep it covered in the fridge. Let it come to room temperature and stir before serving.

All other ingredients are best eaten when freshly cut and stored in an airtight container in the fridge for up to 1 day.

Related recipes

I highly recommend that you check out my burrito recipe for more dinner ideas if you love Mexican spiced beef and guacamole. For breakfast, my sugar-free savory pancakes are a huge hit.

Recipe and Video