Save My neighbor came home with leftover sushi rice one Tuesday and casually mentioned she'd been too tired to roll anything proper. That single comment sparked something—why not skip the rolling altogether and build a bowl instead? Within minutes, I'd raided my fridge for cucumber, avocado, and nori, tossed together a quick spicy mayo, and suddenly had something that tasted like the sushi bar but felt completely my own. It's become my go-to when I want that restaurant feeling without the precision or stress.
The real test came when I made this for my sister's spontaneous lunch visit, armed with whatever I had on hand. She took one bite and immediately asked if I'd bought it from somewhere, which felt like the highest compliment. Since then, I've made it dozens of times, each version slightly different depending on what the farmers market offered that week.
Ingredients
- Sushi rice: This is your foundation—it has the right starch content to hold together and absorb flavor without turning mushy, so don't substitute regular white rice thinking it'll be the same.
- Water: Use 1 1/4 cups per cup of rice, a ratio that's worked for centuries and shouldn't be guessed at.
- Rice vinegar, sugar, and salt: These three transform plain rice into something alive; mix them while they're warm so they dissolve completely and distribute evenly through the grains.
- Cucumber: Julienne it thin so it stays crisp and doesn't water-log the bowl, and use it the day you cut it if possible.
- Avocado: Slice it just before assembling so it doesn't oxidize and turn that unappetizing brownish color.
- Nori sheets: Cut them into strips rather than sheets—they stay crispier and are easier to eat this way.
- Spicy mayo: The sriracha and lime are what make this sauce sing, so don't be shy with either one.
- Sesame seeds: Toast them yourself if you can; they'll smell incredible and taste infinitely better than the pre-toasted versions.
Instructions
- Rinse and cook your rice:
- Run cold water over the rice in a fine-mesh strainer, swirling gently until the water turns clear—this removes the starch that would make it gluey. Combine with water in a saucepan, bring to a boil, then drop the heat to low, cover tightly, and let it steam for 15 minutes; resist the urge to peek.
- Season while it's warm:
- Mix your vinegar, sugar, and salt together until the sugar dissolves, then fold this gently into the hot rice using a rice paddle or wooden spoon—the warmth helps the flavors sink in. Spread it on a plate or wooden board to cool faster if you're in a hurry.
- Make the spicy mayo:
- Whisk mayo, sriracha, and lime juice in a small bowl until smooth and evenly colored. Taste it and adjust the heat or lime to your preference—this is your sauce, so make it exactly as you like it.
- Prep everything ahead:
- Julienne your cucumber and carrot, slice your avocado, cut your nori into strips, and get your edamame ready. Having everything prepped means assembly becomes the fun part, not the stressful part.
- Build your bowls:
- Divide the cooled rice between two bowls, then arrange your vegetables and nori and fish (if using) in little sections across the top. This isn't about perfection—it's about making something beautiful enough that you want to eat it.
- Finish and serve:
- Drizzle the spicy mayo in a few strategic spots, sprinkle sesame seeds over everything, and set out soy sauce for dipping. Eat it immediately so the nori stays crispy and the avocado hasn't had time to brown.
Save I served this at a potluck once where everyone assumed I'd spent hours preparing something fancy, and the look on their faces when I casually mentioned it took 30 minutes made me realize how special simple, thoughtful food can feel. That's when this bowl stopped being just lunch and became something I make when I want to show someone I care without overcomplicating things.
Why This Beats Traditional Sushi
Rolling sushi requires practice, patience, and a bamboo mat you probably don't own—this bowl gives you all the same flavors and textures without the learning curve. You get the crispy nori, the cool rice, the burst of spicy mayo, all in a format that's impossible to mess up. Plus, there's something honest about deconstructed food that lets each ingredient shine instead of hiding it all inside a roll.
Making It Your Own
This recipe is genuinely a starting point, not a rulebook. I've made it with mango instead of cucumber, swapped salmon for tuna, and thrown in whatever fresh vegetables I had around. The beauty is that the rice, the nori, and the spicy mayo are the anchors—everything else is flexible.
Storage and Adaptations
You can cook the rice up to a day ahead and keep it covered in the fridge, though it tastes best at room temperature or slightly warm. Build the bowl just before eating so nothing gets soggy, but feel free to prep your vegetables and sauce the night before. For a gluten-free version, use tamari instead of soy sauce and double-check that your nori doesn't have hidden wheat.
- Brown rice or quinoa works if you want whole grains, though you'll need to adjust water ratios slightly.
- Radish, mango, or roasted beets all add wonderful color and flavor without changing the core formula.
- Make extra spicy mayo and keep it in a jar for other meals—it's incredible on grain bowls, in sandwiches, or even as a dip.
Save This bowl has become my answer to "what's for dinner" on nights when I want something that feels special but doesn't demand anything complicated. Once you make it once, you'll understand why.
Recipe FAQs
- → Can I make this bowl ahead of time?
Prepare the seasoned rice up to a day in advance and store it in the refrigerator. Keep vegetables sliced and stored separately in airtight containers. The spicy mayo can be made 2-3 days ahead. Assemble bowls just before serving to maintain texture and freshness.
- → What's the best rice for this bowl?
Short-grain sushi rice is traditional and provides the perfect sticky texture. If unavailable, use calrose rice or any short-grain white rice. For a healthier option, brown sushi rice works but requires additional cooking liquid and time.
- → How do I adjust the spice level?
Start with less Sriracha in the spicy mayo and taste as you go. For mild flavor, use 1/2 tablespoon Sriracha. For extra heat, increase to 1.5 tablespoons or add a pinch of cayenne pepper. You can also serve extra hot sauce on the side.
- → Can I use other vegetables?
Absolutely. Shredded cabbage, bell pepper strips, radish slices, mango, or steamed broccoli work beautifully. Edamame adds protein, while pickled vegetables like daikon or carrots bring tangy contrast. Use whatever fresh produce you have available.
- → Is this gluten-free?
Yes, with proper substitutions. Use tamari instead of soy sauce and verify your nori sheets are certified gluten-free, as some brands contain additives. Most sushi rice and rice vinegar are naturally gluten-free, but always check labels to be certain.
- → Can I use brown rice instead?
Brown sushi rice is a nutritious alternative. It typically requires 1.5 cups water per cup of rice and about 45 minutes cooking time. The seasoning ratios remain the same, though the texture will be nuttier and chewier than traditional white sushi rice.