Sushi Bowl Recipe – Love and Lemons
#Sushi #Bowl #Recipe #Love #Lemons Welcome to Alaska Green Light Blog, here is the new story we have for you today:
This sushi bowl recipe is the easiest way to satisfy sushi cravings at home! Flavorful side dishes like sliced avocado, nori and flavorful mayonnaise seasoned rice.
When I’m in the mood for sushi but don’t feel like making sushi, I make this sushi bowl recipe instead. It’s easy to put together (no rolling required!) but still captures all the flavors and textures I crave in a good veggie sushi roll. Creamy avocado plays with sticky, seasoned rice, which in turn contrasts with crunchy, cooling cucumber and crunchy nori. I add ripe mango for a touch of sweetness, baked tofu for protein, and big squirts of tangy mayonnaise for richness and spiciness. I like to prep ingredients ahead and enjoy this sushi bowl for a weeknight lunch, but it also makes a fun, refreshing dinner.
Ingredients for sushi bowl recipes
This sushi bowl recipe starts with shortcut sushi rice. Why short? Well, real sushi rice is made from specific varieties of Japanese short grain rice that are carefully cooked, seasoned, and chilled. You can learn more about the preparation here. Because we’re making a sushi bowl and not actual sushi, this recipe is a bit more flexible. Cook any type of rice you like (round white and brown rice are my favorites!) and while it’s still warm, season it with rice vinegar, sugar, and salt to add that signature sweet and tangy sushi rice flavor .
While the rice is cooking, prepare the toppings:
Baked Tofu – It’s hearty, spicy, and crunchy on the edges. My Airfryer tofu is great here too! Avocado – A vegetarian sushi staple! Mango – The interplay of sweet and savory flavors is one of my favorite parts of eating sushi, so I love adding diced mango to this bowl for the sweet, juicy component. It contrasts perfectly with the rich avocado and tangy mayo. Cucumber – For crunch. Spring Onions – For a fresh, onion-like taste. Pickled Ginger – It brings refreshing, peppery notes to this bowl. Look for it in Asian markets or in the Asian section of well-stocked grocery stores. Pickled Radishes – Optional but delicious! They add a gorgeous pop of pink to this sushi bowl recipe and enhance the sweet and tangy flavors. Spicy Mayo – Maybe the best thing about this bowl?? A simple blend of sriracha, mayonnaise, lime juice, and sesame oil, this sauce is so easy to stir together. Make it vegan by using store-bought or homemade vegan mayo. And garnishes—microgreens, sesame seeds, and nori, of course! Nori sheets not found? Crumble up your favorite brand of seaweed snacks!
The full recipe with measurements is below.
Tips for preparing sushi bowl meals
Many of the ingredients in this sushi bowl hold up well if you prepare them ahead of time, so it’s a great dish for meal prep.
The baked tofu and sriracha mayo will both keep in an airtight container in the refrigerator for up to 4 days. The pickled radishes will keep in a jar with a tight-fitting lid in the fridge for up to 2 weeks. And you can chop fresh ingredients like mango, cucumber, and scallions ahead of time and store them in the fridge. Just wait until the last minute to cut the avocado!
The only component that doesn’t hold up so well is the rice, which dries out in the fridge. You can keep it for up to 2 days. After that, I would consider substituting an alternative grain like quinoa, or freezing some of the rice and thawing it on the day you plan to eat it.
Fully assemble the bowls in meal prep containers ahead of time, or keep the components handy so you can quickly assemble a bowl as you eat.
We love this sushi bowl recipe as written, but there are all sorts of ways to change it up! Feel free to customize it to your liking. Here are a few ideas to get you started:
swap sauce. Instead of making spicy mayo, top up your bowl with a squirt of tamari or soy sauce and a squirt of sriracha. Or make the spicy tamari dressing with this rice bowl recipe. Add additional vegetables. The more the merrier, right?! A little shredded cabbage, carrots cut into strips, or some sautéed mushrooms would be fantastic here. Choose a different protein. Top up your bowl with baked tempeh or edamame.
Let me know what variations you try!
More favorite grain bowls
If you love this sushi bowl recipe, try one of these delicious grain bowls next:
Or make your own sushi at home! Try this maki sushi recipe or these vegan sushi rolls.
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
This sushi bowl recipe features avocado, nori, seasoned rice, spicy mayo, pickled ginger and more. It captures all the flavors and textures I crave in a good veggie sushi roll, but it’s a lot easier to make at home. For a vegan sushi bowl, prepare the spicy mayo with vegan mayonnaise.3 cups cooked brown or white rice2 tablespoons rice vinegar1 tablespoon cane sugar1 teaspoon sea salt1 recipe Baked Tofu2 avocados, sliced2 ripe mangoes, diced2 Persian cucumbers, thinly sliced2 spring onions, thinly slicedPickled gingerPickled radishes, optionalThinly sliced nori or seaweed snacks, for garnishSesame seeds, for garnishMicrogreens, for garnishSpicy mayo, for serving
While the rice is still warm, mix it with the rice vinegar, cane sugar and salt.
Divide among 4 bowls and garnish with baked tofu, avocado, mango, cucumber, scallions, pickled ginger, and pickled radishes if using. Garnish with nori, sesame seeds and microgreens and serve with spicy mayo.