Sushi Bowls with Brown Rice and Avocado
Layered rice bowls with tender fish, crisp vegetables, and creamy avocado deliver sushi flavor without the rolling.
Dietary
Pescatarian, Dairy free, Nut free, Halal
Allergens
Fish, Soy, Eggs, Sesame
These deconstructed sushi bowls pair chewy seasoned brown rice with sashimi-grade fish, crunchy cucumber and carrot, and buttery avocado, finished with a drizzle of soy and spicy mayo. They come together faster than traditional sushi since there's no rolling involved, making them a practical weeknight dinner or make-ahead lunch.
Ingredients
- 1 1/2 cups short-grain brown rice, rinsed
- 2 1/4 cups water
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 12 ounces sashimi-grade salmon or tuna, cubed
- 1 avocado, sliced
- 1 cucumber, thinly sliced
- 1 carrot, julienned
- 1/4 cup shredded red cabbage
- 1 sheet nori, cut into thin strips
- 1 tablespoon sesame seeds
- 2 scallions, thinly sliced
- 1/3 cup spicy mayo
- 1/4 cup soy sauce
- 1 tablespoon pickled ginger
Method
-
Combine the rinsed brown rice and water in a 6-quart saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until the rice is tender and the water is absorbed.
-
While the rice cooks, whisk together the rice vinegar, sugar, and salt in a small bowl until the sugar dissolves.
-
Fluff the cooked rice with a fork, drizzle with the vinegar mixture, and gently fold to combine. Spread the rice on a baking sheet to cool to room temperature.
-
While the rice cools, cube the salmon or tuna into bite-sized pieces and arrange on a plate; keep refrigerated until ready to serve.
-
Slice the avocado, cucumber, and julienne the carrot. Shred the red cabbage and cut the nori sheet into thin strips.
-
Divide the seasoned rice among four bowls. Arrange the fish, avocado, cucumber, carrot, and cabbage in sections over the rice.
-
Top each bowl with nori strips, sesame seeds, and scallions. Drizzle with spicy mayo and soy sauce, and serve with pickled ginger on the side.
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Sushi Bowls with Brown Rice and Avocado
These deconstructed sushi bowls pair chewy seasoned brown rice with sashimi-grade fish, crunchy cucumber and carrot, and buttery avocado, finished with a drizzle of soy and spicy mayo. They come together faster than traditional sushi since there's no rolling involved, making them a practical weeknight dinner or make-ahead lunch.
1 hr 15 min 4 servings 480 cal
Ingredients
- 1 1/2 cups short-grain brown rice, rinsed
- 2 1/4 cups water
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 12 ounces sashimi-grade salmon or tuna, cubed
- 1 avocado, sliced
- 1 cucumber, thinly sliced
- 1 carrot, julienned
- 1/4 cup shredded red cabbage
- 1 sheet nori, cut into thin strips
- 1 tablespoon sesame seeds
- 2 scallions, thinly sliced
- 1/3 cup spicy mayo
- 1/4 cup soy sauce
- 1 tablespoon pickled ginger
Method
- 1
Combine the rinsed brown rice and water in a 6-quart saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until the rice is tender and the water is absorbed.
- 2
While the rice cooks, whisk together the rice vinegar, sugar, and salt in a small bowl until the sugar dissolves.
- 3
Fluff the cooked rice with a fork, drizzle with the vinegar mixture, and gently fold to combine. Spread the rice on a baking sheet to cool to room temperature.
- 4
While the rice cools, cube the salmon or tuna into bite-sized pieces and arrange on a plate; keep refrigerated until ready to serve.
- 5
Slice the avocado, cucumber, and julienne the carrot. Shred the red cabbage and cut the nori sheet into thin strips.
- 6
Divide the seasoned rice among four bowls. Arrange the fish, avocado, cucumber, carrot, and cabbage in sections over the rice.
- 7
Top each bowl with nori strips, sesame seeds, and scallions. Drizzle with spicy mayo and soy sauce, and serve with pickled ginger on the side.