Save Experience the fresh, vibrant flavors of your favorite sushi roll in a simplified, deconstructed format. This Seaweed Snack Sushi Bowl combines seasoned fluffy rice with crisp vegetables and savory nori, all brought together by a zesty spicy mayo drizzle for a meal that is as beautiful as it is delicious.
Save Whether you're looking for a light lunch or a satisfying dinner, this Japanese-inspired bowl delivers the authentic taste of sushi with minimal fuss. The combination of julienned vegetables and creamy avocado creates a wonderful texture that pairs perfectly with the seasoned rice.
Ingredients
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 small cucumber, julienned
- 1 small carrot, julienned (optional)
- 1 avocado, sliced
- 1 scallion, thinly sliced
- 2 sheets nori (seaweed), cut into thin strips
- 2 tablespoons pickled ginger (optional)
- 1/2 cup edamame, shelled and cooked (optional)
- 4 ounces cooked or raw sushi-grade fish like salmon or tuna, cubed (optional)
- 3 tablespoons mayonnaise
- 1 tablespoon Sriracha or other hot sauce
- 1 teaspoon lime juice
- 1 tablespoon toasted sesame seeds
- Soy sauce or tamari, for serving
Instructions
- Step 1
- Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a saucepan. Bring to a boil, then cover and reduce heat to low. Cook for 15 minutes, then remove from heat and let stand, covered, for 10 minutes.
- Step 2
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Let the rice cool to room temperature.
- Step 3
- In a bowl, whisk together mayonnaise, Sriracha, and lime juice to make the spicy mayo.
- Step 4
- Prepare all vegetables and toppings: julienne cucumber and carrot, slice avocado and scallion, cut nori into strips, and cook edamame if using.
- Step 5
- Divide the sushi rice between two bowls. Arrange cucumber, carrot, avocado, scallion, nori strips, pickled ginger, edamame, and fish (if using) over the rice.
- Step 6
- Drizzle with spicy mayo and sprinkle with toasted sesame seeds.
- Step 7
- Serve immediately with soy sauce or tamari on the side.
Zusatztipps für die Zubereitung
To ensure the best texture, always rinse your sushi rice until the water is no longer cloudy. Using a rice paddle or a large spoon to fold in the vinegar mixture helps keep the rice grains intact and fluffy without becoming mushy.
Varianten und Anpassungen
For a vegetarian or vegan version, omit the fish and use vegan mayonnaise. You can also experiment with different grains like brown rice or quinoa, or add unique toppings such as sliced radish or fresh mango for a sweet and crunchy twist.
Serviervorschläge
Enjoy your sushi bowl immediately to maintain the freshness of the vegetables. It pairs wonderfully with a cold Japanese beer or a soothing cup of green tea for a complete meal experience.
Save This Seaweed Snack Sushi Bowl is a versatile, nutrient-packed dish that brings the delightful essence of Japanese cuisine into your home with ease and style.
Recipe Guide
- → What type of rice works best for this bowl?
Sushi rice is ideal for its sticky texture and ability to hold flavors well, making it perfect for this dish’s fluffy base.
- → Can I substitute the spicy mayo with something else?
Yes, you can use plain mayonnaise, vegan mayo, or a yogurt-based sauce, adjusting the spice and acidity to your liking.
- → How should the nori be prepared for this dish?
Cut nori sheets into thin strips or small pieces to add a crisp, savory element that complements the fresh vegetables.
- → What are good vegetarian or vegan variations?
Omit fish and use vegan mayonnaise. Adding extra veggies like radish or mango can enhance flavor and texture.
- → How can I make this dish gluten-free?
Use tamari instead of soy sauce and ensure all ingredients, especially nori and sauces, are certified gluten-free.
- → Is it necessary to chill the rice before assembling?
Letting the rice cool to room temperature helps maintain texture and prevents the spicy mayo from melting or separating.