Introduction to Sushi Burrito Bowls
Ever find yourself dreaming of sushi but dreading the time and effort it takes to roll it at home? I’ve been there! That’s why these quick sushi burrito bowls are my go-to for a healthy, flavorful dinner that feels like a treat without the hassle. Ready in just 20 minutes, this easy dinner recipe combines all the fresh flavors of sushi—think creamy avocado, crisp veggies, and tangy rice—in a bowl that’s way simpler to make. With a few time saving tools (like my favorite rice cooker—details below!), you’ll have a restaurant-quality meal with minimal cleanup. Perfect for busy weeknights or a fun family dinner, this sushi bowl recipe is about to become your new obsession. Let’s dive in!
What Are Sushi Burrito Bowls?
Sushi burrito bowls are a deconstructed take on sushi, blending the flavors of a sushi roll or burrito into a bowl for maximum ease. You get sticky rice, fresh fish (or tofu for a vegan twist), crunchy veggies, creamy avocado, and a drizzle of soy sauce or spicy mayo—all without the need for sushi-rolling skills. It’s a healthy dinner idea that’s customizable, quick, and perfect for meal prep or a colorful weeknight spread.
Ingredients Needed for Your Sushi Burrito Bowls
These pantry staples and fresh finds make this recipe a breeze:
Nori sheets, cut into strips (optional for crunch)
1 cup sushi rice
1 ¼ cups water (for cooking rice)
2 tbsp. rice vinegar
1 tbsp. sugar
½ tsp salt
8 oz. sushi-grade salmon or tuna, cubed
1 avocado, sliced
1 cup pre-shredded carrots
1 cucumber, thinly sliced
½ cup edamame, shelled
2 tbsp. soy sauce (low-sodium works great)
1 tbsp. sesame seeds
2 tsp spicy mayo (optional, adds a kick)
How to Make Sushi Burrito Bowls
Follow these simple steps for a sushi bowl recipe that’s ready in no time:
- Cook the rice: Rinse 1 cup sushi rice under cold water until clear. Add to a rice cooker with 1 ¼ cups water and cook per instructions. No rice cooker? A pot works, but [this rice cooker] saves so much time.
- Season the rice: In a small bowl, mix 2 tbsp. rice vinegar, 1 tbsp. sugar, and ½ tsp salt. Once rice is done, stir in the mixture and let cool slightly. Fluffy rice makes all the difference!
- Prep the protein: Cube 8 oz. sushi-grade salmon or tuna into bite-sized pieces.
- Slice veggies: Thinly slice 1 cucumber (a [mandoline slicer] makes it lightning-fast) and avocado. Set out 1 cup pre-shredded carrots and ½ cup edamame.
- Assemble bowls: Divide rice between two bowls. Top with salmon, avocado, carrots, cucumber, and edamame. Sprinkle with sesame seeds and nori strips.
- Drizzle and serve: Add 1 tbsp. soy sauce per bowl and a 1 tsp drizzle of spicy mayo if desired. Done—your easy sushi bowl is ready!
Quick Sushi Burrito Bowls
Ingredients
- 1 cup sushi rice
- 1 ¼ cups water
- 2 tbsp. rice vinegar
- 1 tbsp. sugar
- ½ tsp salt
- 200 g cooked or raw sushi-grade tuna salmon, shrimp, or tofu
- 1 cucumber julienned
- 1 cup carrot shredded
- 1 avocado sliced
- 1/2 cup edamame
- 2 tbsp. soy sauce
- 1 tbsp. sesame seeds
- 2 tsp. spicy mayonnaise
- Pickled Ginger optional
- Nori strips optional
Instructions
- Cook the rice: Rinse the sushi rice under cold water until clear and cook in a rice cooker.
- Season the rice: Mix vinegar, sugar, salt; stir into cooked rice. Cool slightly.
- Cube salmon or tuna
- Slice cucumber and avocado.
- Divide the sushi rice into bowls. Top with tuna, avocado, cucumber, carrot, nori strips and sesame seeds. Drizzle with soy sauce, spicy mayo.
- Add pickled ginger on top for extra flavor.
Notes
Equipment Needed
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These tools make this quick dinner recipe even easier:
- Rice cooker: Fluffy rice in minutes with no guesswork (this one Rice Cooker is my go-to).
- Sharp chef’s knife: Perfect for slicing fish and veggies ([this chef knife] glides through anything).
- Mandoline slicer: Thin, uniform cucumber slices in seconds ([this mandoline slicer] is safe and fast).
- Cutting board: Keeps prep organized.
Time Saving Tips for Sushi Burrito Bowls
Want to make this quick dinner recipe even faster? Try these hacks:
Easy cleanup: Line your cutting board with parchment for no-mess prep.
Pre-cooked rice: Grab microwaveable sushi rice packets for near-instant prep.
Pre-sliced veggies: Shredded carrots and pre-shelled edamame cut prep to zero.
Batch prep: Double the rice and store in airtight containers for meal prep all week.
Quick slicing: A mandoline slicer turns cucumbers into perfect rounds in seconds.
Why This Sushi Burrito Bowl Recipe Works
This quick sushi burrito bowl is a weeknight hero. It’s ready in 20 minutes, packed with fresh flavors, and endlessly customizable—perfect for picky eaters or health-conscious folks. The secret to its ease? Tools like a rice cooker that nails sticky rice every time. Plus, it’s a healthy dinner idea with lean protein, vibrant veggies, and just enough indulgence from spicy mayo. Whether you’re feeding a family or meal-prepping for yourself, these bowls deliver restaurant vibes with minimal effort. Bonus: one cutting board means cleanup’s a breeze! Trust me, this easy dinner recipe will earn a spot in your regular rotation.
Serving Suggestions and Variations
Make your sushi burrito bowl shine with these ideas:
- Sides: Pair with miso soup or a seaweed salad for a full sushi experience.
- Garnishes: Add pickled ginger or wasabi for extra zing.
- Variations:
- Vegan: Swap fish for marinated tofu or extra avocado.
- Spicy: Double the spicy mayo and add sriracha.
- Low Carb: Use cauliflower rice instead of sushi rice.
- Meal prep: Store components separately in these airtight containers for fresh bowls all week.
FAQs About Sushi Burrito Bowls
Q: Can I make sushi burrito bowls ahead of time?
A: Yes! Prep rice and veggies up to two days ahead and store in airtight containers. Assemble when ready to keep everything fresh.
Q: What’s the best rice cooker for sushi rice?
A: A compact rice cooker ensures perfect, sticky rice without babysitting a pot. It’s a game-changer for quick meals!
Q: How do I make it budget-friendly?
A: Use canned tuna instead of sushi-grade fish. Pre-shredded carrots are affordable and save time.
Q: Is this recipe kid-friendly?
A: Absolutely! Skip spicy mayo and use cooked shrimp or chicken. Kids love the colorful layers.
Q: Can I make it gluten-free?
A: Use tamari instead of soy sauce for the same umami kick without gluten.
Closing
There you have it—a quick sushi burrito bowl that brings all the sushi vibes in just 20 minutes! It’s healthy, customizable, and perfect for busy nights when you want something fresh without the stress. I couldn’t make these bowls without my rice cooker for foolproof rice. Try this easy dinner recipe and let me know your favorite toppings in the comments. What’s your go-to way to mix it up? Pin this to your healthy dinner board for the next time you’re craving sushi made simple. Happy cooking!
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