Can I make these sushi bowls ahead of time?

Yes, sushi bowls are excellent for meal prep! Cook the rice and tofu in advance and store them in separate containers. Keep the sauce in a jar in the fridge. When ready to eat, reheat the rice and tofu, then assemble with fresh toppings. This method helps preserve the best texture and flavor in each component while saving time during the week.

Is sushi rice necessary?

Sushi rice gives the most authentic texture and flavor thanks to its short-grain structure and slight stickiness. However, you can substitute with jasmine rice, brown rice, or even quinoa for a different spin. Just keep in mind that non-sticky grains won’t hold together as well, but they’ll still taste great and soak up the sauce nicely.

How do I keep the veggies fresh for multiple servings?

Store each topping separately in airtight containers, and keep wetter ingredients like cucumber or avocado away from dry items like shredded carrot or nori. Assemble bowls right before eating. This approach keeps textures crisp and prevents sogginess, especially if you’re packing lunches or prepping meals ahead.

Sushi Bowl

Description

These easy Sushi Bowl recipe is fresh, flavorful, and packed with all your favorite sushi-inspired ingredients — no rolling required! It comes together with tender sushi rice, crispy tofu, crunchy vegetables, and a savory homemade teriyaki-style sauce that brings everything together. These bowls are the perfect way to enjoy sushi at home in a simplified form.

Ingredients

For the rice:

1 cup uncooked sushi rice (or 3 cups cooked rice)

For the sauce:

¼ cup water
2 tablespoons soy sauce
1/2 tablespoon cornstarch
2 tablespoons brown sugar
1 teaspoon sesame oil
1 teaspoon mirin or rice vinegar (optional)

For the tofu:

1 tablespoon avocado oil
2 cups extra-firm tofu, pat dry and cut into 1-inch cubes

For the rice bowl:

1 cup frozen shelled edamame, thawed and drained
1 Persian cucumber, sliced
½ avocado, sliced
1 carrot, peeled and shredded
1 sheet Nori seaweed, cut into thick strips
1 teaspoon toasted white sesame seeds

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Instructions

Make the rice:

Rinse and wash the rice and place into a medium saucepan. Add 1 cup of water (or according to the package instructions) and bring to a boil on high heat. Once boiling, reduce heat to low and cover. Cook until water is completely absorbed and rice is tender, about 15 minutes. Turn off the heat and let rest for another 10 minutes.

Make the tofu:

In a mixing bowl, whisk together water, soy sauce, cornstarch, sugar, sesame oil, and mirin until the cornstarch and sugar has dissolved. Set aside.
Use a paper towel to pat dry the cubed tofu to remove excess water.
In a large skillet, heat oil over medium-high heat for 2 minutes until the hot oil is sizzling hot. Add tofu and sauté until all sides are crispy and golden brown, about 5 minutes.
Add the sauce to the skillet. Stir well until the tofu is well coated in the sauce and until thickened to the desired consistency, about 2-3 minutes.

Assemble the rice bowl:

Divide the rice into 2 wide bowls. Use tongs to add the tofu. Arrange the edamame, cucumber, avocado, and carrot on top of the rice as well.
Drizzle with sauce (from the fried tofu) and garnish with seaweed and sesame seeds.
Serve immediately.

Notes

How to store: Store the rice, tofu, sauce, and vegetables in separate airtight containers in the fridge for up to 3 days. Assemble the bowls fresh when ready to serve to preserve texture and flavor.

How to reheat: Reheat the rice and tofu in the microwave or on the stovetop. Assemble bowls with cold veggies and toppings just before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Vegetarian
Method: Assemble
Cuisine: Asian