Sushi Bowls

Homemade Sushi Bowls are a fast, easy, and inexpensive alternative to eating out. Get your sushi fix without spending a fortune!

The post Sushi Bowls appeared first on Budget Bytes.

Confession: I’ve been spending way too much on sushi lately. But I don’t have the skill to make beautifully rolled sushi at home. So when that sushi craving hits, I just whip up an easy sushi bowl instead. It’s got all of the components of California roll piled into a bowl instead. They’re not fancy, for sure, but they’ll crush that sushi craving without leaving you $30 in the hole.

Close up overhead view of a sushi bowl with sriracha mayo.

What is in a Sushi Bowl?

I kept this sushi bowl as simple as possible to keep the price low and to make it easy to prepare, but they’re very customizable! My sushi bowls had seasoned sushi rice, a few crunchy vegetables (carrot and cucumber), nori (seaweed), and crab stick. You can jazz these sushi bowls up and make them fancier as your budget allows.

Here are some other fun ingredients to add to sushi bowls:

For Best Results, use short grain rice

Using short grain rice is really important for getting that classic sushi flavor and texture. Those little grains have a high starch content and a very different texture than long grain white rice. Packaged “sushi rice” carries a hefty price tag at regular grocery stores and can be quite expensive, so I suggest checking bulk bins, or better yet making a special trip to an Asian grocer.

Another option is to use Calrose rice, which is fairly common in U.S. grocery stores. Calrose is a medium grain starchy rice grown in California that still works really well for sushi bowls.

What is Imitation Crab?

Imitation crab is what you’ll find in California rolls and a lot of other Americanized sushi. It’s real white fish that has been shaped and flavored to resemble crab meat, but at a much lower price. You can usually find it in stick form, chunks, or flaked. It’s pretty tasty, IMHO, and very affordable!

Close up side view of a sushi bowl.

Seaweed options

Adding a bit of nori (dried seaweed) really goes a long way toward making this bowl taste like real sushi. Luckily, “nori snacks” have become really popular the last few years. They are just smaller single-serving-sized packages of nori rather than the larger packs you’d typically use to roll a lot of sushi. I sliced up a few small squares of nori snack for each bowl and, boom! Done.

How to Store Sushi Bowls

These sushi bowls work really well for meal prep and stay good in the refrigerator for about four days. You definitely want to cool the rice as quickly as possible after cooking and before packing your sushi bowls so that the warm rice doesn’t wilt the vegetables. So after seasoning the rice, spread it out on a baking sheet or in a casserole dish then refrigerate until cooled before packing the sushi bowls into meal prep containers.

Overhead view of a sushi bowl being eaten with chopsticks.
Completed sushi bowl from above on a dark background.
Print

Sushi Bowls

Sushi Bowls are a fast, easy, and inexpensive alternative to your favorite sushi bar. Get your sushi fix without spending a fortune. 
Course Dinner, Lunch, Main Course
Cuisine American, Asian
Total Cost $8.82 recipe / $2.21 serving
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 642kcal

Ingredients

SUSHI RICE

  • 2 cups short grain white rice $1.36
  • 2 cups water $0.00
  • 2 Tbsp rice vinegar $0.27
  • 2 Tbsp sugar $0.02
  • 1 tsp salt $0.05

TOPPINGS

  • 8 oz imitation crab $2.99
  • 1 carrot $0.19
  • 1 cucumber $0.59
  • 1 avocado $1.50
  • 1 pack nori snack $1.15
  • 1 Tbsp sesame seeds $0.18

SRIRACHA MAYO (optional)

  • 4 Tbsp mayonnaise $0.30
  • 2 Tbsp sriracha $0.22

Instructions

  • Place the uncooked short grain rice in a medium sauce pot. Rinse the rice well and drain off as much water as possible.
  • Add 2 cups of fresh water, place a lid on the pot, and bring to a boil over high heat. Once boiling, turn the heat down to low and let simmer for 15 minutes. After 15 minutes, turn the heat off and let the rice rest, undisturbed and with the lid in place, for 10 additional minutes.
  • To prepare the sushi rice dressing, combine the rice vinegar, sugar, and salt in a small bowl. Stir until the sugar is dissolved. If needed, microwave for 15-30 seconds to help the sugar dissolve.
  • While the rice is cooking, prepare the toppings. Shred or chop the imitation crab, shred or julienne the carrot, slice the avocado, slice the cucumber, and break the nori snacks into smaller pieces. Stir together the mayonnaise and sriracha in a small bowl.
  • When the rice is finished cooking, sprinkle about 1/4 of the vinegar dressing over the rice, then gently fold or stir the rice to combine. Repeat the process until all of the vinegar dressing has been incorporated into the rice.
  • To build your sushi bowls, place about 1 cup of the seasoned sushi rice in a bowl, then top with crab stick, carrot, cucumber, avocado, a few pieces of nori, a pinch of sesame seeds, and a drizzle of the sriracha mayo.

See how we calculate recipe costs here.

Video

Nutrition

Serving: 1Bowl | Calories: 642kcal | Carbohydrates: 103g | Protein: 12g | Fat: 20g | Sodium: 1185mg | Fiber: 8g

How to Make Sushi Bowls – Step by Step Photos

Rice being poured into a sauce pot.

Place 2 cups of the uncooked rice in a medium sauce pot. Rinse the rice well and drain off as much of the excess water as possible. Add 2 cups fresh water, place a lid on the pot, then bring the water up to a boil over high heat. Once it reaches a full boil, turn the heat down to low and let the rice simmer for 15 minutes (make sure it’s simmering the whole time). After 15 minutes, turn the heat off and let the rice rest, lid in place, for an additional five minutes. 

Rice vinegar, sugar, and salt being stirred in a small bowl, the bottle of vinegar on the side.

While the rice is cooking, mix up the rice seasoning. This seasoning gives the rice its characteristic sushi flavor and glossy appearance. Combine 2 Tbsp rice vinegar, 2 Tbsp white sugar, and 1 tsp salt. Stir until the sugar is fully dissolved. If needed, microwave the mixture for 15-30 seconds to help dissolve the sugar.

Seasoning being drizzled over the rice in the pot.

Sprinkle about 1/4 of the vinegar seasoning over the rice. Gently fold or stir the rice to distribute the dressing. Repeat this process until all of the dressing has been incorporated and the rice appears slightly glossy. Make sure not gently fold, rather than stir, the rice to prevent it from becoming mushy.

Prepped sushi bowl toppings.

While the rice is cooking, prepare the rest of the sushi bowl toppings. Shred one carrot (use a large-holed cheese grater), chop one cucumber, slice one avocado and chop or break up 8oz. of imitation crab into small pieces.

Imitation crab and nori snacks.

Imitation crab is basically just white fish that has been shaped and flavored to resemble crab. You can usually find this in the seafood department or frozen seafood department of the grocery store. Nori snacks can usually be found in the International aisle of larger grocery stores. They’re usually around $2 per pack and contain several squares each!

Sriracha mayo being stirred in a small bowl.

Prepare a little sriracha mayo to go on the sushi bowls… Simply stir together 4 Tbsp mayo and 2 Tbsp sriracha. NOM.

Sriracha mayo being drizzled over the sushi bowl.

Finally build your sushi bowls by adding about 1 cup of the seasoned sushi rice, then topping with some of imitation crab, sliced avocado, shredded carrot, sliced cucumbers, a few pieces of nori, a sprinkle of sesame seeds, and a delicious drizzle of sriracha mayo.

Completed sushi bowl from above on a dark background.

Seriously, SO GOOD.

Close up of a bite of sushi bowl being held by chopsticks.

Bonus: sushi bowls are a little harder to pick up with chopsticks than rolled sushi, so you can’t inhale them quite as quickly. Take time and savor that flavor. ;)

The post Sushi Bowls appeared first on Budget Bytes.

Vegan “Fish” and Chips

Friends, have you heard of celeriac? It’s the star of our new favorite dish and we’re so excited to introduce it to you! Celeriac is a root vegetable with a subtle celery-like flavor, and when cooked, it develops a tender and flaky texture (like fish!)…

Vegan “Fish” and Chips

Friends, have you heard of celeriac? It’s the star of our new favorite dish and we’re so excited to introduce it to you! Celeriac is a root vegetable with a subtle celery-like flavor, and when cooked, it develops a tender and flaky texture (like fish!). Then when you coat it in a bubbly batter, fry it in a skillet, and serve with vegan tartar sauce and fries, vegan “fish” and chips happens — and it’s kind of magic! 

These celeriac “fish” fillets are crispy, flaky, addictively delicious, and uber comforting!

Vegan “Fish” and Chips from Minimalist Baker →

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Vegan Sushi Bowls with Ginger Marinated Tofu

All the flavor and texture of sushi without the hassle of making the rolls. These vegan sushi bowls are perfect for a build-your-own weeknight bowl or to make ahead and enjoy throughout the week. Just 10 ingredients required, naturally plant-based and gluten-free, and SO satisfying. Let us show you how it’s done!

Recipe Inspiration

These vegan sushi bowls are inspired by the flavors of sushi, but with a plant-based spin made into bowl form.

Vegan Sushi Bowls with Ginger Marinated Tofu from Minimalist Baker →

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Origins of Kimchi …

Kimchi Fried Rice (Plant-Based!)

All the flavor of tangy, spicy kimchi combined with comforting fried rice. Our plant-based take is simple with just 10 ingredients required. The perfect weeknight meal or make-ahead recipe for the week. Let us show you how it’s done!

Origins of Kimchi Fried Rice

Kimchi fried rice, also called kimchi-bokkeum-bap, is popular in South Korea (source). It’s unclear who exactly invented it, but it’s thought that it originated out of a need to create an affordable and delicious meal with minimal ingredients.

Kimchi Fried Rice (Plant-Based!) from Minimalist Baker →