Seaweed Snack Sushi Bowl (Printable Version)

Fluffy seasoned rice topped with crisp vegetables, nori strips, and spicy mayo for a quick Japanese-inspired bowl.

# What You’ll Need:

→ Rice Base

01 - 1 cup sushi rice
02 - 1 1/4 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1/2 teaspoon salt

→ Vegetables and Toppings

06 - 1 small cucumber, julienned
07 - 1 small carrot, julienned (optional)
08 - 1 avocado, sliced
09 - 1 scallion, thinly sliced
10 - 2 sheets nori seaweed, cut into thin strips
11 - 2 tablespoons pickled ginger (optional)
12 - 1/2 cup shelled cooked edamame (optional)
13 - 4 ounces sushi-grade fish such as salmon or tuna, cubed (optional)

→ Spicy Mayo

14 - 3 tablespoons mayonnaise
15 - 1 tablespoon sriracha or hot sauce
16 - 1 teaspoon fresh lime juice

→ Garnish and Serving

17 - 1 tablespoon toasted sesame seeds
18 - Soy sauce or tamari for serving

# Step-by-Step Guide:

01 - Rinse sushi rice under cold water until water runs clear. Combine rice with 1 1/4 cups water in a saucepan. Bring to boil, then cover and reduce heat to low. Cook for 15 minutes, then remove from heat and let stand covered for 10 minutes.
02 - In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into cooked rice using a rice paddle. Allow rice to cool to room temperature.
03 - Whisk together mayonnaise, sriracha, and lime juice in a small bowl until smooth and well combined.
04 - Julienne cucumber and carrot, slice avocado and scallion, cut nori into strips. Cook edamame if using frozen.
05 - Divide sushi rice evenly between two bowls. Arrange cucumber, carrot, avocado, scallion, nori strips, pickled ginger, edamame, and fish in organized rows over rice.
06 - Drizzle spicy mayo over toppings and sprinkle with toasted sesame seeds. Serve immediately with soy sauce or tamari on the side.

# Additional Tips::

01 -
  • It comes together in 30 minutes flat, which means weeknight dinner doesn't have to be a compromise.
  • Every element tastes like intentional sushi without requiring any rolling skills or special equipment.
  • You can build exactly what you crave—swap proteins, skip vegetables, make it vegan—and it's still perfectly delicious.
02 -
  • The rice absolutely must cool to room temperature before you build your bowl, or the heat will wilt your vegetables and turn everything into a sad mush.
  • Don't skip rinsing the rice—I learned this the hard way when my early attempts came out gluey and lifeless, and it changed everything once I started doing it properly.
03 -
  • Toast your sesame seeds in a dry pan for 2-3 minutes right before eating—the difference between flat and toasty is genuinely transformative.
  • If your rice vinegar is very strong, dilute it slightly with water so it doesn't overwhelm the other flavors with its sharpness.
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