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Sushi Rice Bowl

Linda Schneider
Course Main
Servings 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: 1/2 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:

  • 1/2 cup all-purpose flour
  • 3/4 cup seltzer/sparkling water
  • Oil for deep frying


For the tempura crunchies:

  • Combine the flour and water in a bowl. Whisk to combine.
  • Fill a pot with oil. When the oil reaches 350-375F, 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.


  • Divide rice between bowls and top with vegetables, toppings and tuna.