Woke up feeling ambitious today. Ambitious enough to try my hand at making sushi. Made some rice in the rice cooker, julienned an assortment of vegetables, picked up some sushi-grade tuna at the farmers’ market…and went to work.
And, that’s when I quickly remembered (despite my temporary memory loss) why I leave the art of making sushi to the professionals. Ugh, it never quite turns out like I envision. They make it look so easy, yet there is truly an art and a science to making sushi that this novice has clearly not mastered.
Yet, I didn’t want all my hard work (and $$$) to go to waste. So, plan B it was. Simply turned the prepped ingredients into a sushi bowl. That works too and is much easier to pull together. 
As with other grain bowls you’ve seen on the blogosphere, you’ll need:
A grain, check.
Veggies, check.
A protein, check.
A dressing, check.
“Sprinkles,” such as nuts, seeds, herbs or sprouts, check.
I went with sushi rice (as I was planning on making sushi), but short grain brown rice or black rice would be nice as well. Added a bit of furikake seasoning (sesame seed, nori and bonito mixture, read more here) to the rice that I had on hand from another cooking adventure.
I also had this idea of making tempura crunchies by deep-frying all-purpose flour mixed with sparkling water until golden brown and crunchy (not the healthiest by any means, but does add a nice crunch to the bowl).
As for the rest, lots of julienned vegetables — watermelon radish, Persian cucumbers, carrots (sautéed quickly and then finished with a splash of sesame oil and toasted sesame seeds), avocado, thinly sliced jalapeño and cilantro leaves — dressed with a drizzle of spicy mayo (mayo + sriracha).
I am obsessed with watermelon radish. I want to put them in/on everything…
I don’t normally buy tuna (I usually stick to the smaller, oily fish) save for sushi-grade tuna when I’m cooking for company, so a bit of a splurge today. It’s local and super fresh, caught off the South Jersey coast. It’s like “butter”…
Click HERE and scroll down for my tried and true sushi rice recipe.
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Sushi Rice Bowl
- Total Time: 35 minutes
- Yield: Serves 2
- Diet: Pescatarian, Omnivore
Description
Fresh, vibrant sushi rice bowls packed with flavor and texture. Perfect for a quick and satisfying weeknight meal.
Ingredients
- 8 oz (227 g) sushi-grade tuna
- enough for two bowls sushi rice
- Julienned watermelon radish
- Julienned Persian cucumbers
- Julienned carrots
- Thinly sliced avocado
- Thinly sliced jalapeño peppers
- Cilantro leaves
- Furikake
- Toasted sesame seeds
- Spicy mayo
- Tempura crunchies
- 1/2 cups (118 ml) all-purpose flour
- 3/4 cups (177 ml) seltzer/sparkling water
- Oil for deep frying
Instructions
- For the tempura crunchies:
- Combine the flour and water in a bowl. Whisk to combine.
- Fill a pot with oil. When the oil reaches 350-375°F (177-191°C), carefully pour some batter into the hot oil using a spoon or measuring cup.
- 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 remaining batter.
- Assembly:
- Divide rice between bowls and top with vegetables, toppings, and tuna.
Notes
- For perfectly cooked sushi rice, rinse the rice thoroughly until the water runs clear before cooking.
- To prevent the avocado from browning, brush it with a little lemon juice after slicing.
- Substitute your favorite fish for the tuna, such as salmon or cooked shrimp.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 10
- Sodium: 800
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 20
- Carbohydrates: 70
- Fiber: 5
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
What does sushi-grade tuna mean?
Sushi-grade (also called sashimi-grade) indicates the fish has been frozen to temperatures that kill parasites, making it safe to eat raw. Buy it from a reputable fishmonger or Japanese grocery store.
How do I make spicy mayo for a sushi rice bowl?
Mix 3 tablespoons of mayonnaise with 1-2 teaspoons of sriracha, a few drops of sesame oil, and a small squeeze of lime juice. Adjust the chili amount to your preference.
What is furikake and where can I find it?
Furikake is a Japanese seasoning blend typically containing sesame seeds, nori flakes, salt, and sometimes dried fish or shiso. It is available at Japanese markets and in the international aisle of most large grocery stores.
How do I make tempura crunchies for the topping?
Whisk a small amount of all-purpose flour with cold water to form a loose batter, then drizzle it into hot oil (350-375°F / 177-190°C). The batter forms irregular crispy bits that you scoop out and drain.
Can I use salmon instead of tuna in this bowl?
Yes. Sushi-grade salmon is a direct substitute and pairs well with the same toppings and spicy mayo.
