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The Growing Popularity of Sushi Bowls: A Fresh Take on a Classic Favorite

Growing Popularity of Sushi Bowls
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Ingredients

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For the Sushi Rice:

  • 2 cups sushi rice

  • 2½ cups water

  • 3 tbsp rice vinegar

  • 1 tbsp sugar

  • 1 tsp salt

Proteins (choose any):

  • 4 oz tuna (sashimi-grade), diced

  • 4 oz salmon (sashimi-grade), diced

  • 4 oz yellowtail, thinly sliced

  • ½ cup shrimp, cooked

  • ½ cup imitation or real crab

  • ½ block tofu, pan-fried

Veggies & Toppings:

  • 1 avocado, sliced

  • 1 cucumber, sliced

  • 1 carrot, julienned

  • ¼ cup radishes, thinly sliced

  • ½ cup edamame

  • 2 tbsp green onions

  • 1 sheet nori, cut into strips

  • 1 tbsp sesame seeds

Sauces & Condiments:

  • Soy sauce

  • Spicy mayo (mayo + sriracha)

  • Ponzu sauce

  • Pickled ginger

  • Wasabi (optional)

Instructions

  • Cook the rice: Rinse and cook rice. Mix vinegar, sugar, and salt. Fold into cooked rice and let cool slightly.

  • Prep proteins: Dice raw fish (if using sashimi-grade), cook shrimp or tofu, and keep everything chilled.

  • Slice veggies: Thinly cut avocado, cucumber, radish, carrot; boil edamame if frozen.

  • Mix sauces: Combine mayo and sriracha for spicy mayo. Use store-bought or homemade ponzu.

 

  • Assemble: Start with rice, layer proteins, veggies, garnishes, and drizzle with sauces.

Notes

  • Low-Carb Option: Substitute sushi rice with cauliflower rice or shredded cabbage for a lighter base.

 

  • Kid-Friendly Version: Skip the raw fish and spicy mayo. Use cooked shrimp, avocado, and soy sauce for a milder, fun build-your-own bowl.

Find it online: https://easyrecipebooks.com/growing-popularity-of-sushi-bowls/