Sushi Bowl

Raw ingredients and vegetables arranged on top of cooked rice in a bowl

5 from 10 votes

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.

Prep Time20

Cook Time30

Total Time50

Course: Dinner, Lunch, Main Course

Cuisine: American, Japanese

Servings: servings

Calories: 542kcal

Author: Sabine

Ingredients

Sushi Rice

2 cups sushi rice
3 cups water
¼ cup rice vinegar
½ tablespoon sugar
½ teaspoon salt

Sushi Sauce

¼ cup soy sauce
1-3 teaspoon wasabi

Sushi Bowl

1 nori sheet
2 ripe avocados
1 peeled cucumber
12 oz imitation crab meat
1 tablespoon black (or white) sesame seeds
optional: serve with 2 tablespoon sushi ginger

US Customary - Metric

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 the 3 cups water. Bring to a boil, cover, and cook over medium heat for 15 minutes. Then turn off the heat and allow to sit for 10 minutes. Let cool completely for about 1 hour, 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 completely soaked up and evenly distributed. Set aside.
Combine the soy sauce and the wasabi and whisk until well combined and set aside.
Cut nori sheet, avocado, cucumber, and imitation crab meat to your liking and serve with rice, black sesame, and sushi sauce. Store in an airtight container in the fridge for up to 1 day.

Video

Notes

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.

Make-ahead and storage instructions

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 sushi 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.

More questions?

Make this recipe perfect every time. So be sure to check the full post. I included easy step-by-step photo instructions and a video to make it easy for you to replicate this recipe. I even show you how to cut an avocado.

Nutrition