The Easiest Sushi Bowl Recipe (For When You Crave Sushi, Not the Work!)

For years, this was my dilemma. I felt like I had to choose between my craving and my sanity. That is, until I perfected this beautiful, vibrant, and ridiculously easy sushi bowl recipe. It was born from a need for a quick weeknight meal that didn’t feel like a compromise. This bowl delivers every single flavor note I love about sushi, all layered in a gorgeous bowl, with absolutely zero rolling required.

It’s truly the perfect answer to that “what’s for dinner?” problem, and it has become one of the most-loved recipes in my entire kitchen rotation.

Why You’ll Fall in Love with This Recipe

• All the Flavor, None of the Fuss. You get the satisfying textures and tastes of your favorite sushi roll—creamy avocado, crisp veggies, savory nori—without any of the tricky techniques.
• Ready in 15 Minutes. If you have leftover rice, this bowl comes together in the time it takes to chop a few veggies. It has completely changed my lunch game and is one of my go-to easy lunch bowl ideas.
• Endlessly Customizable. Think of this as a template for deliciousness! You can swap veggies, add protein, or switch up the grains to make it your own.

The Ingredients You’ll Need

The magic of this vegetarian sushi bowl is in its simple, fresh components. Here’s what you’ll be grabbing:

For the Bowls

• 1.5 cups cooked short-grain brown rice, cooled: Using short-grain rice gives you that slightly sticky, satisfying texture you find in traditional sushi. It really makes a difference!
• 0.75 cup shelled edamame, thawed
• 1 small avocado, cubed
• 0.75 cup shredded carrots
• 0.75 cup thinly sliced radishes
• 0.75 cup toasted nori sheets, crumbled or cut into strips: Pro-tip: The easiest way to get this is to buy the pre-packaged toasted seaweed snacks! They’re perfectly portioned and delicious.

For the Mirin-Ginger Vinaigrette

• 2 tbsp low-sodium soy sauce (or tamari)
• 2 tbsp rice vinegar
• 1 tbsp mirin: This is a sweet Japanese rice wine and the secret to a balanced, authentic-tasting dressing.
• 1 tbsp toasted sesame oil
• 1 tsp freshly grated ginger

For Garnish

• Toasted white and black sesame seeds

Step-by-Step Instructions

Putting together this healthy rice bowl recipe is more of an assembly job than a cooking job, and that’s a beautiful thing!

1. Shake Up the Vinaigrette. Grab a small jar with a lid. Add the low-sodium soy sauce, rice vinegar, mirin, toasted sesame oil, and grated ginger. Seal it tight and shake it like you mean it for about 20 seconds, until everything is beautifully combined.
2. Prep Your Veggies. Shred your carrots and thinly slice those radishes. If you haven’t already, go ahead and cube your avocado. A little toss with a few drops of the dressing will keep it from browning.
3. Build Your Base. Divide your cooled brown rice evenly among three bowls. This is the foundation for all the goodness to come.
4. Arrange and Admire. Now for the fun part! Arrange your toppings—carrots, radishes, edamame, and avocado—in their own little sections on top of the rice. It’s like creating your own edible art.
5. Garnish and Serve. Drizzle that amazing vinaigrette all over the top. Finish with a generous sprinkle of crumbled nori and toasted sesame seeds, and dive in immediately!

Expert Tips & Smart Swaps

• Meal Prep Like a Pro: You can cook the rice and mix the vinaigrette up to 4 days ahead of time. Store them in the fridge. When you’re ready to eat, just assemble the bowls with fresh avocado and veggies.
• Switch Up the Base: Not a brown rice fan? This recipe is fantastic with quinoa, farro, or even cauliflower rice for a low-carb option. It can easily become your favorite new buddha bowl recipe with just a few changes.
• Add a Protein Punch: To make it even more filling, top your bowl with some crispy baked tofu, a handful of chickpeas, or some seared tuna (if you’re not keeping it vegetarian).
• Don’t Skip the Toasting! Make sure you’re using toasted sesame oil. It has a much deeper, nuttier, and more complex flavor than regular sesame oil.

Frequently Asked Questions (FAQ)

1. Is this sushi bowl recipe vegan?

Yes, it is! As written, this recipe is naturally plant-based. Just double-check that your brand of mirin doesn’t contain any non-vegan additives, though most are fine.

2. What’s the best rice for a healthy rice bowl recipe?

I love short-grain brown rice for its slightly sticky texture and nutty flavor. However, you can absolutely use long-grain brown rice, white sushi rice, or even black forbidden rice for a dramatic look!

3. How do I store leftovers?

This bowl is definitely best enjoyed fresh, especially after the avocado and dressing have been added. If you have leftovers, it’s best to store the components separately in airtight containers in the refrigerator for up to 2 days.

Try It and Let Me Know!

I truly hope this easy sushi bowl recipe saves the day the next time you get that sushi craving. It’s proof that a beautiful, healthy, and incredibly delicious meal doesn’t have to be complicated.

Give it a try, and feel free to get creative with your toppings! I’d love to hear how you make it your own in the comments below.