This sushi bowl recipe is the easiest way to satisfy a sushi craving at home! Flavorful fixings like sliced avocado, nori, and spicy mayo top seasoned rice.Jump to recipe When I feel like eating sushi but I don’t feel like making sushi, I make this sushi bowl recipe instead.It’s easy to put together (no rolling required!), but it still captures all the tastes and textures I crave in a good veggie sushi roll.

Creamy avocado plays off sticky seasoned rice, which in turn contrasts with crisp, cooling cucumbers and crackly nori.I add ripe mango for a hit of sweetness, baked tofu for protein, and big drizzles of spicy mayo for richness and heat.I like to prep the components ahead of time and enjoy this sushi bowl for a midweek lunch, but it also makes a fun, refreshing dinner.

Sushi Bowl Recipe IngredientsThis sushi bowl recipe starts with shortcut sushi rice.Why shortcut? Well, true sushi rice is made with specific varieties of Japanese short-grain rice that are carefully cooked, seasoned, and cooled.You can learn more about preparing it here.

Because we’re making a sushi bowl and not actual sushi, this recipe is a bit more flexible.Cook any type of rice you like (short-grain white and brown rice are my favorites!), and, while it’s still warm, season it with rice vinegar, sugar, and salt to add that signature sweet and tangy sushi rice flavor.While the rice cooks, prep the toppings:Baked tofu – It’s savory, spicy, and crisp around the edges.My air fryer

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