Seaweed Snack Sushi Bowl (Printable)

A vibrant bowl combining fluffy rice, fresh veggies, nori strips, and creamy spicy mayo for satisfying flavors.

# What You’ll Need:

→ Rice

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
08 - 1 avocado, sliced
09 - 1 scallion, thinly sliced
10 - 2 sheets nori, cut into thin strips
11 - 2 tablespoons pickled ginger
12 - 1/2 cup edamame, shelled and cooked
13 - 4 ounces cooked or raw sushi-grade fish such as salmon or tuna, cubed

→ Spicy Mayo

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

→ Garnishes

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

# Directions:

01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a saucepan. Bring to a 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 the cooked rice. Let the rice cool to room temperature.
03 - In a bowl, whisk together mayonnaise, Sriracha, and lime juice until well combined.
04 - Julienne cucumber and carrot. Slice avocado and scallion. Cut nori into thin strips. Cook edamame if using.
05 - Divide seasoned sushi rice between two bowls. Arrange cucumber, carrot, avocado, scallion, nori strips, pickled ginger, edamame, and fish over the rice.
06 - Drizzle spicy mayo over each bowl and sprinkle with toasted sesame seeds. Serve immediately with soy sauce or tamari on the side.

# Expert Tips:

01 -
  • You get every sushi flavor without the rolling stress or the mat that never quite washes clean.
  • Lunch shows up in 30 minutes flat, which means you'll actually make it on a busy day.
  • It's customizable enough that you can feed a strict vegetarian and a fish-loving friend from the same bowl.
02 -
  • If your rice is still warm when you season it, the vinegar actually distributes better and makes the rice taste more cohesive than waiting for it to cool first.
  • The spicy mayo thickens as it sits, so if you're making this ahead, thin it with a few drops of lime juice right before serving.
  • Nori loses its crispness once it touches wet rice, so either serve the strips separately or wait and drizzle the mayo until just before eating.
03 -
  • Toast your sesame seeds in a dry pan over medium heat for two minutes and you'll taste the difference immediately, but watch them closely because they burn fast.
  • If your rice turned out slightly firm or overcooked, the seasoning mixture will soften it up, so don't panic if the texture isn't perfect right away.
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