Sushi Rice Bowl
Recipe Type: Main
Serves: 2 bowls
  • Grain: sushi rice, short grain brown rice and/or black rice, enough for two bowls. Click the link above for my sushi rice recipe.
  • Protein: ½ pound sushi-grade tuna, cut into slices
  • Julienned watermelon radish
  • Julienned Persian cucumbers
  • Julienned carrots (sautéed in olive oil briefly, 1-2 minutes until crisp-tender, finished with a splash of toasted sesame oil, toasted sesame seeds, sea salt
  • Thinly sliced avocado
  • Thinly sliced jalapeño peppers
  • Cilantro leaves
Other toppings:
  • Furikake (you can find the recipe here) or nori cut into thin strips
  • Toasted sesame seeds
  • Spicy mayo (mayo + sriracha, thinned with a little water)
  • Tempura crunchies
For the tempura crunchies:
  • ½ cup all-purpose flour
  • ¾ cup seltzer/sparkling water
  • Oil for deep frying
For the tempura crunchies:
  1. Combine the flour and water in a bowl. Whisk to combine.
  2. Fill a pot with oil. When the oil reaches 350-375F, pour some of the batter (be careful, the oil will bubble up a bit), with a spoon or measuring cup into the hot oil. After a few minutes, when golden brown and crispy, remove the batter from the oil with a slotted spoon and drain on paper towels. Repeat with the rest of the batter.
  1. Divide rice between bowls and top with vegetables, toppings and tuna.
Recipe by Honest Cooking at