Sushi Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sushi bowls combine seasoned sushi rice with fresh salmon, cucumber, avocado, and vegetables for a customizable meal without the rolling. Flavorful and fresh, they work well for weeknight dinners or meal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups short-grain Japanese rice
- 2 cups water
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 8 ounces sushi-grade salmon (or tuna, thinly sliced)
- 1 large cucumber (diced or sliced)
- 2 avocados (sliced)
- 2 carrots (shredded or julienned)
- 1 cup edamame beans (cooked and shelled)
- 4 sheets nori (seaweed, cut into thin strips)
- 2 tablespoons pickled ginger
- 2 tablespoons sesame seeds (white or black, toasted)
- soy sauce (or tamari, for serving)
- wasabi paste (for serving (optional))
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 1836mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1011mg
- Calcium
- 122mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1836MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.