Deconstructed Sushi Bowl Recipe
Quick Answer
Sushi Bowl: Cook sushi rice with rice vinegar, sugar, and salt. Top with sliced sashimi-grade salmon, avocado, cucumber, edamame, and pickled ginger. Drizzle with soy sauce and sriracha mayo. Garnish with sesame seeds and nori strips. Serves 2 in 20 minutes.
By RecipesQueen Kitchen • June 15, 2026
A sushi bowl deconstructs the beloved Japanese sushi roll into an easy, no-rolling-required bowl format. Seasoned sushi rice is topped with fresh salmon (or your choice of protein), avocado, cucumber, edamame, and drizzled with soy sauce, sriracha mayo, and sesame seeds. All the flavors of your favorite sushi roll in a bowl you can make at home in 20 minutes.
Ingredients
- 1 cup sushi rice
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- 8 oz sashimi-grade salmon, sliced
- 1 avocado, sliced
- 1/2 cucumber, julienned
- 1/2 cup shelled edamame
- 2 tbsp soy sauce
- 1 tbsp sriracha mayo
- 1 tbsp sesame seeds
- 1 sheet nori, cut into strips
- pickled ginger, for serving
Instructions
- 1
Cook sushi rice according to package directions. While still warm, gently fold in rice vinegar, sugar, and salt. Let cool to room temperature.
- 2
Divide the seasoned rice between 2 bowls.
- 3
Arrange salmon slices, avocado, cucumber, and edamame in sections on top of the rice.
- 4
Drizzle with soy sauce and sriracha mayo. Sprinkle with sesame seeds and nori strips. Serve with pickled ginger on the side.
Nutrition Facts (per serving)
Frequently Asked Questions
Can I use cooked salmon instead of raw?
Absolutely — bake salmon at 400°F for 12-15 minutes and flake it, or use smoked salmon. You can also substitute with cooked shrimp, grilled tofu, or canned tuna.
Where do I get sashimi-grade fish?
Look for fish labeled 'sashimi-grade' or 'sushi-grade' at Japanese grocery stores, Whole Foods, or quality fishmongers. This fish has been flash-frozen to kill parasites and is safe to eat raw.
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