Sushi Bowl

A simple, satisfying favorite.

Why You'll Love This Recipe

• All the sushi flavor without rolling.
• 5-minute assembly once rice is cooked.
• Customizable with tuna, shrimp tempura, or veggie.
• Looks restaurant-worthy.
• Gluten-free (use tamari).

Ingredient Notes

• Kewpie mayo (Japanese) is richer and tangier than American mayo — worth seeking.
• Real sushi rice (short-grain, polished) — long grain won't bind.
• Nori strips add ocean flavor.

Ingredient Substitutions

• Sushi-grade tuna, shrimp, crab, or smoked salmon.
• Cucumber + mango + carrot + edamame for veggie version.
• Brown rice if you must (texture is chewier).

Equipment Needed

• Rice cooker or saucepan with lid
• Sharp knife
• Cutting board (separate for raw fish)

Prep Tips

• Use a separate cutting board for raw fish.
• Slice salmon while cold for clean cubes.

Instructions

1. 1

   Gather and prep: 1 cup uncooked long-grain rice, 1 salmon, 1 medium cucumber, sliced, 1 ripe avocado, diced, 1 tbsp soy sauce, 1 cup rice vinegar, 1 cup sugar, 1 sesame seeds. Measure everything before you start cooking so the cook moves quickly.

2. 2

   Cook rice, season with vinegar and sugar.

3. 3

   Cube raw salmon.

4. 4

   Bowl rice, top with salmon, cucumber, avocado, soy.

Artsi Pro Tips

• Sushi-grade salmon only — source from a trusted fishmonger; the label 'previously frozen' parasite-killed is what you want.
• Fold the vinegar in with a slicing motion, never stir — keeps rice fluffy.
• Eat immediately — sushi rice gets hard refrigerated.

Common Mistakes

• Non-sushi-grade fish — foodborne illness risk.
• Stirring the rice instead of folding — gluey rice.
• Hot rice over avocado — brown mush.
• Skipping the rinse — gummy texture.

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