Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 cups uncooked sushi rice (or see brown rice option in Full Ingredients)
- 2 cups water (for sushi rice)
- 3 tbsp rice vinegar + 1 tbsp granulated sugar + 1 tsp fine salt
- 1 medium cucumber, thinly sliced (about 1 1/2 cups)
- 2 medium carrots, shredded (about 1 cup)
- 2 ripe avocados, sliced
- 1 cup shelled edamame (frozen), cooked and cooled
- 4 nori sheets, sliced into thin strips
- Soy-sesame drizzle: 1/4 cup soy sauce, 1 tbsp toasted sesame oil, 1 tbsp rice vinegar, 2 tsp honey (or maple syrup), 1 tsp grated fresh ginger, 1 small garlic clove (minced), 1 tbsp toasted sesame seeds
- Optional protein: 12 oz cooked shrimp (or 12 oz extra-firm tofu)
Do This
- 1. Rinse 1 1/2 cups sushi rice until the water runs mostly clear; cook with 2 cups water (simmer 18 min, rest 10 min).
- 2. Stir together 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt; fold into warm rice and cool 10 minutes.
- 3. Prep toppings: slice cucumber, shred carrots, slice avocado; cook and cool edamame.
- 4. Whisk drizzle: soy sauce, sesame oil, rice vinegar, honey, ginger, garlic, sesame seeds.
- 5. Optional: warm cooked shrimp, or crisp tofu (425°F for 20 min) while rice cools.
- 6. Build bowls: rice + veggies + edamame + nori; add shrimp or tofu if using.
- 7. Drizzle sauce over top and serve right away.
Why You’ll Love This Recipe
- All the flavors of sushi night, but faster and easier to assemble at home.
- Flexible: use sushi rice or brown rice, and choose shrimp, tofu, or keep it fully veggie.
- Fresh, crunchy, creamy, and savory in every bite (especially with the soy-sesame drizzle).
- Great for meal prep: prep components once, then build bowls in minutes.
Grocery List
- Produce: 1 medium cucumber, 2 medium carrots, 2 ripe avocados, 1 (1-inch) piece fresh ginger, 1 small garlic clove, optional scallions
- Dairy: none
- Pantry: sushi rice (or short-grain brown rice), rice vinegar, soy sauce (or tamari), toasted sesame oil, granulated sugar, fine salt, honey (or maple syrup), toasted sesame seeds, nori sheets
- Frozen: shelled edamame
- Optional protein: cooked shrimp (or raw shrimp), extra-firm tofu
Full Ingredients
Rice Base (choose one)
- Sushi rice option (recommended for classic “sushi” flavor):
- 1 1/2 cups uncooked sushi rice (short-grain white rice)
- 2 cups water
- Brown rice option (heartier):
- 1 1/2 cups uncooked short-grain brown rice
- 3 cups water
Sushi-Style Rice Seasoning
- 3 tbsp rice vinegar
- 1 tbsp granulated sugar
- 1 tsp fine salt
Veggie Toppings
- 1 medium cucumber, thinly sliced into half-moons (about 1 1/2 cups)
- 2 medium carrots, shredded (about 1 cup)
- 2 ripe avocados, sliced
- 1 cup shelled edamame (frozen)
- 4 nori sheets, sliced into thin strips (about 1 cup loosely packed)
Soy-Sesame Drizzle
- 1/4 cup soy sauce (or tamari)
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 2 tsp honey (or maple syrup)
- 1 tsp freshly grated ginger
- 1 small garlic clove, minced to a paste
- 1 tbsp toasted sesame seeds
Optional Protein (choose one)
- Shrimp: 12 oz cooked shrimp, peeled and deveined (thawed if frozen)
- Tofu: 14 oz extra-firm tofu, pressed for 10 minutes and cut into 3/4-inch cubes
Optional Garnishes
- 2 scallions, thinly sliced
- 1 tbsp extra toasted sesame seeds
- Pickled ginger, to serve
- Sriracha, to taste
Step-by-Step Instructions
Step 1: Cook the rice
For sushi rice (stovetop): Place 1 1/2 cups sushi rice in a fine-mesh strainer and rinse under cool water for 45–60 seconds, shaking the strainer, until the water runs mostly clear. Add rinsed rice and 2 cups water to a medium saucepan. Bring to a boil over medium-high heat (about 4–6 minutes), then immediately reduce to low, cover tightly, and simmer for 18 minutes. Remove from heat (keep covered) and let stand for 10 minutes.
For short-grain brown rice (stovetop): Rinse 1 1/2 cups rice briefly. Combine with 3 cups water in a medium saucepan. Bring to a boil over medium-high heat, reduce to low, cover, and simmer for 40 minutes. Remove from heat and let stand (covered) for 10 minutes.
Step 2: Season and cool the rice
In a small bowl, stir together 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp fine salt until the sugar dissolves (about 30 seconds). Transfer the hot rice to a wide bowl. Drizzle the vinegar mixture evenly over the rice and gently fold it in with a spatula (avoid smashing the grains). Let the rice cool for 10 minutes so it’s warm (not steaming hot) when you build your bowls.
Step 3: Cook the edamame and prep the veggies
Bring a small saucepan of water to a boil. Add 1 cup shelled edamame and boil for 3 minutes (or follow package directions). Drain and rinse under cool water to stop the cooking; set aside.
Prep your toppings while the rice cools: thinly slice the cucumber, shred the carrots, and slice the avocados just before assembling (to limit browning). Slice 4 nori sheets into thin strips using kitchen shears or a sharp knife.
Step 4: Whisk together the soy-sesame drizzle
In a small bowl or measuring cup, whisk: 1/4 cup soy sauce, 1 tbsp toasted sesame oil, 1 tbsp rice vinegar, 2 tsp honey, 1 tsp grated ginger, 1 minced garlic clove, and 1 tbsp toasted sesame seeds. Taste and adjust if you like: add 1–2 tsp water to mellow saltiness, or sriracha to taste for heat.
Step 5: Add protein (optional)
If using cooked shrimp: If the shrimp is chilled, warm it briefly so it’s not icy-cold. Heat a skillet over medium heat for 1 minute, add 1 tsp neutral oil (optional), then add shrimp and toss just until warmed through, about 1–2 minutes. (If your shrimp is already room temperature, you can skip warming.)
If using tofu (simple baked tofu): Preheat the oven to 425°F (218°C). Spread pressed, cubed tofu on a parchment-lined sheet pan. Drizzle with 1 tsp toasted sesame oil and 1 tbsp soy sauce (optional, from your pantry), toss, and bake for 20 minutes, flipping once at the 10-minute mark. (If you prefer, you can also pan-sear tofu in a skillet over medium-high heat for 10–12 minutes, turning occasionally.)
Step 6: Assemble the bowls
Divide the seasoned rice among 4 bowls (about 1 heaping cup cooked rice per bowl). Arrange cucumber, shredded carrots, edamame, and avocado over the rice in sections so everything looks bright and easy to grab with a fork. Sprinkle nori strips over the top.
If using shrimp or tofu, add it on top or tuck it alongside the veggies.
Step 7: Drizzle, garnish, and serve
Spoon the soy-sesame drizzle over each bowl (start with 1 1/2 tbsp per bowl, then add more to taste). Finish with sliced scallions and extra sesame seeds if you’d like. Serve right away while the rice is slightly warm and the toppings are crisp.
Pro Tips
- Rinse the rice thoroughly: This helps you get tender, distinct grains instead of gummy rice.
- Cool the rice a bit before adding avocado: Warm (not hot) rice keeps the avocado from getting oily and soft.
- Control the salt level: If using regular soy sauce, whisk 1–2 tsp water into the drizzle to soften the saltiness. Low-sodium soy sauce also works well.
- Keep nori crisp: Add the seaweed strips right before eating, or serve them on the side so they stay crunchy.
- Sharper veggie texture: Soak sliced cucumber in ice water for 10 minutes, then drain well for extra crunch.
Variations
- Spicy sushi bowl: Add 1–2 tsp sriracha to the drizzle, or drizzle sriracha on top at the end.
- “California roll” vibe: Add 1/2 cup imitation crab (or real crab if you have it) and sprinkle with extra sesame seeds.
- Extra veggie add-ins: Add 1 cup shredded red cabbage or 1 cup thinly sliced radishes for more crunch and color.
Storage & Make-Ahead
For best texture, store components separately. Refrigerate rice, toppings, and drizzle in airtight containers for up to 3 days. If the rice firms up in the fridge, sprinkle with 1–2 tsp water per serving and microwave covered on medium power for 30–60 seconds until just warmed (not piping hot). Slice avocado fresh right before serving (or store leftover avocado tightly wrapped with a squeeze of lemon/lime and use within 24 hours). Keep nori sealed at room temperature and add it at the last minute to prevent it from going chewy.
Nutrition (per serving)
Approximate, for 1 bowl with sushi rice, veggies, edamame, nori, and drizzle (no optional shrimp or tofu): 560 calories, 14 g protein, 74 g carbs, 25 g fat, 11 g fiber, 950 mg sodium. Adding 3 oz cooked shrimp adds about 90 calories and 20 g protein. Adding 3.5 oz baked extra-firm tofu adds about 120 calories and 12 g protein.
