Save to Pinterest Last summer, I was standing in my tiny kitchen on a Tuesday evening, staring at a container of leftover sushi rice and wondering what to do with it when my roommate breezed in asking what smelled so good. That's when it hit me: why spend thirty minutes rolling individual pieces when you could pile everything into a bowl and eat it with twice the joy and half the cleanup? This seaweed snack sushi bowl was born from that moment of beautiful laziness, and it's been my go-to ever since.
I made this for my friend Maya on a Friday lunch when she mentioned craving sushi but didn't have time to sit down somewhere. Watching her face light up as she took that first bite—the exact expression of someone getting sushi without the sushi restaurant experience—made me realize this bowl was something special. She's requested it at least once a month since.
Ingredients
- Sushi rice: The foundation of everything; rinsing it properly removes the starch and gives you that light, fluffy texture that makes the whole bowl feel elevated.
- Rice vinegar, sugar, salt: This seasoning mixture is what transforms plain rice into something that tastes like an actual sushi experience.
- Cucumber: The crunch factor that keeps each spoonful interesting; julienne it thin so it absorbs the spicy mayo.
- Avocado: Slice it last and add it right before serving so it doesn't turn brown and sad.
- Nori sheets: Cut into strips rather than crumbled so you get that satisfying seaweed snap with every bite.
- Spicy mayo: The secret sauce that ties everything together; the lime juice keeps it bright instead of heavy.
- Sesame seeds: Toast them yourself in a dry pan if you can—they taste so much better than the pre-toasted kind.
Instructions
- Rinse and cook the rice:
- Run cold water over your sushi rice until the water stops looking milky and cloudy; this is non-negotiable for the texture. Combine with water, bring to a boil, then drop the heat low, cover, and let it steam for fifteen minutes untouched.
- Season while warm:
- Mix your vinegar, sugar, and salt until dissolved, then gently fold it into the warm rice using a wooden spoon or rice paddle, cutting down through the rice rather than stirring it up. This keeps the grains separate and fluffy.
- Make the spicy mayo:
- Whisk mayonnaise with Sriracha and a squeeze of lime juice until smooth and pourable; taste it and add more hot sauce if you like more heat. Set aside while you prep everything else.
- Prep your vegetables:
- Julienne the cucumber and carrot into thin matchsticks, slice the avocado just before you eat, thinly slice your scallion, and cut nori sheets into strips. This is the moment where having a sharp knife makes all the difference.
- Assemble the bowls:
- Divide the cooled rice between two bowls and arrange your vegetables, nori, edamame, and fish in neat little sections on top. Drizzle with spicy mayo and sprinkle sesame seeds over everything.
- Serve right away:
- The moment you assemble this bowl is when it's best—rice still slightly warm, vegetables still crisp, nori still snappy. Serve with soy sauce on the side.
Save to Pinterest One Sunday morning, my neighbor came over for breakfast and I threw this together as a late lunch instead, and we ended up sitting on the kitchen counter talking for two hours. Something about eating from a bowl with chopsticks, having a little sauce cup for dipping, and picking and choosing what goes on your spoon next just makes people slow down and actually be present. That's when I understood this wasn't just a convenient meal; it was an invitation to enjoy eating.
The Spicy Mayo Makes All the Difference
I learned this the hard way when I first made this bowl and forgot the spicy mayo entirely—it was fine, but it was missing something that made it sing. The heat from the Sriracha, the creaminess of the mayo, and the brightness of the lime juice create this flavor combination that somehow makes the humble vegetables taste restaurant-quality. If you're nervous about heat, start with half a teaspoon of Sriracha and taste as you go.
Why This Bowl Works as Meal Prep
You can prep everything except the avocado and final assembly the night before, which means lunch comes together in literally two minutes. The rice actually tastes better cold the next day, and most of the vegetables hold up beautifully in containers. I usually pack the spicy mayo and sesame seeds separately so they don't make everything soggy by lunchtime.
Customize Without Overthinking It
This recipe is a template, not a rulebook, which is exactly what makes it so reliable to have in your back pocket. Some nights I add mango slices when they're in season, other times I throw in some shredded carrot for extra sweetness and color. The structure stays the same, but the surprises keep it interesting enough to make multiple times a week without getting tired of it.
- Try adding radish or pickled vegetables for extra tang and crunch.
- Swap the fish for grilled chicken, chickpeas, or just more edamame depending on what you have.
- If spicy mayo isn't your thing, a drizzle of good sesame oil mixed with a little soy sauce works beautifully too.
Save to Pinterest This bowl has become my answer to those moments when I want something that tastes like I put in effort but doesn't actually demand much of me. It sits at that perfect intersection of easy, delicious, and impressive enough to serve to anyone.
Recipe Help Center
- → How do I prepare the rice for this bowl?
Rinse sushi rice until water runs clear, cook with water until tender, then fold in a mixture of rice vinegar, sugar, and salt for seasoning.
- → Can I make this dish vegetarian or vegan?
Yes, omit the fish for a vegetarian version and replace mayonnaise with vegan mayo for a vegan-friendly option.
- → What props can I use instead of sushi-grade fish?
Try shelled edamame, extra avocado, or pickled vegetables to keep the dish flavorful without fish.
- → How do I make the spicy mayo topping?
Mix mayonnaise with Sriracha and a splash of lime juice to create a creamy, spicy sauce that complements the bowl.
- → What garnishes enhance the flavor and presentation?
Toasted sesame seeds and a drizzle of soy sauce or tamari add texture and savory depth to the bowl.