This is how to enjoy delicious sushi at home in about 30 minutes. Perfectly seasoned bowls of sushi rice topped with fresh veggies, chives, avocado, sesame seeds and wild caught tuna fillets. Add even more sushi flavor with spicy, creamy sushi sauce or wasabi soy sauce.
So, here's the thing sushi lovers... Sushi is delicious. You love it, I love it. But, it's not really the kind of thing you make at home on a random Tuesday. (Or, at least I don't.)
It's also not the most "family friendly" kind of meal. If you're family is anything like mine, you have a sorted mix of raw fish sushi lovers, cooked fish only sushi lovers, veggie only sushi lovers, no veggie sushi lovers, wasabi lovers, and wasabi haters.
THIS is why you go out for sushi. So everyone can get what they want.
This is also why I never even consider making sushi at home unless it's for a special occasion or on one of those let's-hang-out-all-afternoon-cooking-and-drinking-wine kind of days. (I do love those kind of days.)
But, do I want to EAT sushi on a random Tuesday? Always. I want to eat sushi every day. Which got me to thinking... must sushi be rolled to be delicious?
Why not just pile all of that deliciousness into a bowl?
Even better, why not lay a variety of ingredients out in a fabulous make-your-own-sushi-bowl bar so everyone gets what they want?
And just like that. A new family favorite was born.
The make-your-own-sushi bowl bar is awesome because:
- The sky's the limit with when it comes to ingredients and toppings
- You can use the same seasoning for the rice AND all the veggies
- The two different sauces will satisfy everyone's preference - wasabi or mayonnaise based - and each only takes a couple of minutes to make
- Leftovers can be refrigerated and packed into lunches the next day. They don't need to be reheated and just might be even better after having sat in the dressing overnight.
How to make the most delicious sushi bowls in just over 30 minutes
One of the best things about making sushi bowls in the summer is that you only have to turn on the stovetop to cook the rice and seasoning sauce. Everything else is just about chopping and stirring.
What about the tuna?, you say. Are you serving thinly sliced sushi-grade raw tuna? No way. Again, let's go back to what these bowls are about - easy, economical, weeknight family dinner fare.
If you are a sushi slicing master, with easy access to sushi grade seafood, I'm super impressed (and a little bit jealous). For the rest of us, there are jars of tuna. The only preparation for using jars of Tonnino Tuna in these sushi bowls is opening the jars. 🙌
I used Tonino Tuna. Use whatever brand you love, just make sure it's super high quality.
Ready, set, go.
- Cook the rice and the seasoning sauce
- Dump all the ingredients for Sushi Sauce in a bowl and stir. Do the same thing for Wasabi Soy Sauce.
- Chop the veggies
- Open the jars of tuna
- Toss the rice and veggies with the seasoning sauce
- Lay everything out and go to town building your sushi bowls
Super awesome bonus!
If you have leftovers (and you might want to make some extra so that you do), you can also have a sushi bowl for lunch the next day. The rice and veggies are even better after having sat in all that seasoning sauce overnight. And, they don't even require any reheating.
Used in this recipe:
More Recipes You Might Like:
- Miso Buttered Pasta with Salmon
- Potato Salad with Creamy Green Sauce and Tuna
- Thai Curry Shrimp and Rice
- Scallops with Roasted Corn and Chorizo
- Couscous Veggie Bowls with Butternut Squash and Andouille Sausage
- Cauliflower and Chickpea Coconut Curry
For the Sushi Rice and Seasoning Sauce:
- 1 lb (about 2 & ½ cups) sushi rice
- ⅓ cup white wine vinegar
- ⅓ cup unseasoned rice vinegar
- ¼ cup granulated sugar
- 1 tablespoon salt
For the Sushi Sauce and Wasabi Soy Sauce:
- 1 cup mayonnaise
- 3 tablespoon sriracha sauce (or more, to taste)
- 2 teaspoon lemon juice
- ¼ cup plus 2 teaspoon toasted sesame oil, divided
- 2 teaspoon wasabi paste (or more to taste)
- ¼ cup soy sauce
- ¼ cup unseasoned rice vinegar
- 3 teaspoon honey
Sushi Bowl Toppings:
- 1 English cucumber, unpeeled, and sliced into thin, matchstick size slices
- 8 oz of carrots, peeled and sliced into thin, matchstick size slices
- .5 oz fresh chives, diced (about ⅓ cup)
- 1 avocado, peeled and diced (dice right before serving, tossing the avocado in the seasoning sauce right away to prevent it from browning)
- Pickled sushi ginger
- Sesame seeds (I love to use black sesame seeds)
- Roasted seaweed snack
- 2 jars of Tonnino Olive Oil Tuna
Prepare the rice and seasoning sauce:
- Put rice in a fine mesh colander and rinse with cold water for a couple of minutes to rinse of the excess starch. Add the rice to a medium size saucepan along with 2 & ½ cups of cold water. Cover the pan and set it over medium-high heat. When the water just begins to boil, reduce the heat lower the heat enough to just maintain a gentle simmer. Let the rice simmer for 20 minutes then remove from the heat, keeping it covered, and let stand for 15 minutes.
- While the rice is cooking, add both vinegars, sugar, and salt to a small saucepan. Set it over medium-high heat and cook, stirring frequently, just until it comes to a boil. Pour the Seasoning Sauce into a bowl and pop it in the refrigerator so that it cools down quickly.
Make the Sushi Sauce and Wasabi Soy Sauce:
- In a small bowl, add the mayonnaise, sriracha, lemon juice, and 2 teaspoon toasted sesame oil. Stir to mix. Cover and refrigerate until ready to serve.
- In another small bowl, add the wasabi paste, soy sauce, rice vinegar, honey, and remaining ¼ cup toasted sesame oil. Stir to mix. Cover and let sit at room temperature until ready to serve.
Prep and Serve the Sushi Bowls:
- Scoop the rice into a large bowl and sprinkle ½ cup of the seasoning sauce over the rice. Use a fork to toss the rice gently in the bowl, coating it evenly with the sauce.
- Put the cucumber, carrot, chives, and avocado into small, separate bowls and sprinkle the remaining seasoning sauce over each of them. Toss each vegetable gently in the bowl to coat with the seasoning sauce.
- Cut the seaweed snack into strips and put it on a plate or in a bowl.
- Set the rice, vegetables, pickled ginger, sesame seeds, seaweed snack, and open jars of
- Tonnino Olive Oil Tuna out on the counter or table along with both sauces. Let everyone build their sushi bowls as they wish.
- The toppings for sushi bowls is limited only by your imagination. Thinly sliced radishes would be delicious, as would sautéed mushrooms, bell peppers, jalapeños, edamame, etc., etc.