Quick Sushi Burrito Bowls
A deconstructed sushi burrito in a bowl! This fresh and flavorful dish is packed with sushi rice, crisp veggies, creamy avocado, and your choice of protein, all drizzled with a spicy mayo. It’s an easy, no-roll way to enjoy sushi flavors at home!
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
Customize with your favorite proteins like salmon, tuna, or vegan options like tofu.
Add a squeeze of lime or lemon for a tangy twist.
Store leftovers in an airtight container for up to 2 days (best enjoyed fresh)
