30 Delicious Sushi Bowl Recipes You Can Make at Home

Sushi bowls have quickly become one of my favorite meals to make. They’re so easy to prepare, and they always hit the spot. Whether I’m craving something light for lunch or a more filling dinner, a sushi bowl works every time. What I love most is how customizable they are – you can add whatever toppings, proteins, or sauces you’re in the mood for.

As a mom, I’m all about meals that are quick, healthy, and that the whole family will enjoy. Sushi bowls are perfect for that. My kids get excited about the mix of flavors, and I can always adjust the ingredients to match everyone’s preferences. Whether it’s fresh fish, crunchy veggies, or a fun twist on the traditional toppings, there’s something for everyone in a sushi bowl.

I’ve gathered 30 sushi bowl recipes that are sure to satisfy, whether you’re a sushi pro or just getting started. From classic combinations to unique twists, there’s something here for every taste. I can’t wait for you to try them and see just how simple and delicious sushi bowls can be!

Make sure you also take a look at my Burrito Bowl recipes.

1. Salmon Sushi Bowl

This Sushi Bowl is one of my personal favorites! It’s the perfect balance of fresh and flavorful, with each bite coming together beautifully. It’s so simple to prepare, yet feels special every time I make it. If you’re looking for a sushi bowl that’s both satisfying and delicious, this one is sure to be a hit!

Servings: 2

Ingredients:

• 1 cup sushi rice
• 1 1/4 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 4 oz fresh salmon, sashimi-grade, sliced
• 1 avocado, sliced
• 1/2 cucumber, julienned
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds
• 1 green onion, sliced
• Nori sheets, cut into strips (optional)

Instructions:

1. Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a saucepan and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Remove from heat and let it sit for 10 minutes.
2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir this mixture into the cooked rice and let it cool slightly.
3. In bowls, layer the sushi rice, salmon, avocado, cucumber, and any additional toppings.
4. Drizzle with soy sauce and sesame oil, then sprinkle with sesame seeds and green onions.
5. Serve with nori strips on the side if desired.

2. Spicy Tuna Sushi Bowl

The Spicy Tuna Sushi Bowl is a must-try for anyone who loves a little kick in their meals. It’s bold, flavorful, and surprisingly easy to make, with just the right amount of spice to keep things interesting. This bowl is perfect when you’re craving something with a bit more heat, and it never disappoints! If you’re looking for a sushi bowl with a bit of a twist, this one will quickly become a favorite.

Servings: 2

Ingredients:

• 1 cup sushi rice
• 1 1/4 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 6 oz fresh tuna, sashimi-grade, diced
• 1 tablespoon sriracha (adjust to taste)
• 1 tablespoon mayonnaise (preferably Kewpie)
• 1 avocado, diced
• 1/2 carrot, shredded
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon chopped cilantro (optional)
• Pickled ginger, for serving

Instructions:

1. Rinse the sushi rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat and simmer for 20 minutes. Remove from heat and let it sit for 10 minutes.
2. Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Stir into the rice and let it cool slightly.
3. In a bowl, combine diced tuna, sriracha, and mayonnaise. Mix well.
4. In serving bowls, layer the sushi rice, spicy tuna mixture, avocado, and shredded carrot.
5. Drizzle with soy sauce and sesame oil, and top with cilantro if using. Serve with pickled ginger on the side.

3. Vegetarian Sushi Bowl

The Vegetarian Sushi Bowl is one of my go-to meals when I want something light but still full of flavor. It’s packed with fresh, vibrant ingredients that come together perfectly in each bite. This bowl is so easy to customize, making it a great option for anyone looking for a satisfying plant-based meal. Whether you’re vegetarian or just in the mood for something a little different, this sushi bowl is a delicious choice!

Servings: 2

Ingredients:

• 1 cup sushi rice
• 1 1/4 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 cup edamame, shelled
• 1 carrot, julienned
• 1/2 bell pepper, sliced
• 1 avocado, sliced
• 1/2 cucumber, julienned
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds
• 1 tablespoon chopped green onions
• Nori sheets, cut into strips (optional)

Instructions:

1. Rinse the sushi rice under cold water until the water is clear. Combine rice and water in a saucepan, bring to a boil, reduce heat, and cover. Simmer for 20 minutes, then let sit for 10 minutes off the heat.
2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir this into the rice and let it cool slightly.
3. In serving bowls, layer the sushi rice, edamame, carrot, bell pepper, avocado, and cucumber.
4. Drizzle with soy sauce and sesame oil, then sprinkle with sesame seeds and green onions.
5. Serve with nori strips on the side if desired.

4. Teriyaki Chicken Sushi Bowl

The Teriyaki Chicken Sushi Bowl is a favorite in our house whenever we’re craving something comforting yet fresh. The sweet and savory teriyaki chicken pairs so well with all the other ingredients, creating a deliciously balanced dish. It’s simple to put together but feels like a special meal every time. If you’re looking for a satisfying and flavorful sushi bowl, this one is always a hit!

Servings: 2

Ingredients:

• 1 cup sushi rice
• 1 1/4 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 cup cooked chicken breast, diced
• 1/4 cup teriyaki sauce
• 1/2 cup steamed broccoli florets
• 1/2 carrot, julienned
• 1/2 cucumber, sliced
• 1 tablespoon sesame seeds
• 1 green onion, sliced
• Nori sheets, cut into strips (optional)

Instructions:

1. Rinse the sushi rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat and simmer for 20 minutes. Let sit for 10 minutes off the heat.
2. Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Stir this mixture into the rice and let it cool slightly.
3. In a skillet, heat the cooked chicken and teriyaki sauce until warmed through.
4. In serving bowls, layer the sushi rice, teriyaki chicken, broccoli, carrot, and cucumber.
5. Sprinkle with sesame seeds and green onions. Serve with nori strips on the side if desired.

5. Shrimp and Avocado Sushi Bowl

The Shrimp and Avocado Sushi Bowl is one of those dishes that never fails to impress. The combination of tender shrimp and creamy avocado creates the perfect balance of textures and flavors. It’s light yet satisfying, making it ideal for any time of day. If you’re looking for a sushi bowl that’s both refreshing and delicious, this one is sure to hit the spot!

Servings: 2

Ingredients:

• 1 cup sushi rice
• 1 1/4 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 8 oz cooked shrimp, peeled and deveined
• 1 avocado, diced
• 1/2 cup corn (fresh or canned)
• 1/2 red bell pepper, diced
• Juice of 1 lime
• 2 tablespoons soy sauce
• 1 teaspoon olive oil
• 1 tablespoon chopped cilantro
• 1 tablespoon sesame seeds

Instructions:

1. Rinse the sushi rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat and simmer for 20 minutes. Let sit for 10 minutes off the heat.
2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir this mixture into the rice and let it cool slightly.
3. In a separate bowl, combine cooked shrimp, lime juice, soy sauce, olive oil, and cilantro.
4. In serving bowls, layer the sushi rice, shrimp mixture, avocado, corn, and bell pepper.
5. Sprinkle with sesame seeds before serving.

6. Spicy Crab Sushi Bowl

The Spicy Crab Sushi Bowl is one of those recipes that packs a punch in the best way. With the perfect balance of heat and flavor, it’s both bold and satisfying. The creamy texture of the crab mixed with the spice makes each bite a little bit of a treat. If you’re in the mood for a sushi bowl with a bit of excitement, this one is definitely worth trying!

Servings: 2

Ingredients:

• 1 cup sushi rice
• 1 1/4 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 8 oz imitation crab meat, shredded
• 1 tablespoon sriracha (adjust to taste)
• 2 tablespoons mayonnaise
• 1/2 avocado, sliced
• 1/2 cucumber, julienned
• 1/4 cup pickled radish (optional)
• 1 tablespoon sesame seeds
• 1 green onion, sliced
• Nori sheets, cut into strips (optional)

Instructions:

1. Rinse the sushi rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, reduce heat, and cover. Simmer for 20 minutes, then let sit for 10 minutes off the heat.
2. Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Stir this mixture into the rice and let it cool slightly.
3. In a bowl, combine shredded imitation crab, sriracha, and mayonnaise. Mix well.
4. In serving bowls, layer the sushi rice, spicy crab mixture, avocado, cucumber, and pickled radish if using.
5. Sprinkle with sesame seeds and green onions. Serve with nori strips on the side if desired.

7. Miso Tofu Sushi Bowl

The Miso Tofu Sushi Bowl is one of my favorites when I want something light yet packed with flavor. The miso adds such a rich depth to the tofu, and it pairs so beautifully with the fresh ingredients in the bowl. It’s a perfect option for anyone looking for a plant-based sushi bowl that’s both satisfying and delicious. This one is always a hit when I’m craving something a little different!

Servings: 2

Ingredients:

• 1 cup sushi rice
• 1 1/4 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 8 oz firm tofu, pressed and cubed
• 2 tablespoons miso paste (white or yellow)
• 1 tablespoon soy sauce
• 1/2 cup shredded carrots
• 1/2 cucumber, sliced
• 1 avocado, sliced
• 1 tablespoon sesame seeds
• 1 green onion, sliced
• Nori sheets, cut into strips (optional)

Instructions:

1. Rinse the sushi rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat and simmer for 20 minutes. Let sit for 10 minutes off the heat.
2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir this mixture into the rice and let it cool slightly.
3. In a bowl, combine miso paste and soy sauce. Toss the cubed tofu in the mixture until well coated.
4. In a skillet, sauté the miso-marinated tofu over medium heat until golden brown and heated through.
5. In serving bowls, layer the sushi rice, miso tofu, shredded carrots, cucumber, and avocado.
6. Sprinkle with sesame seeds and green onions. Serve with nori strips on the side if desired.

8. Beef Teriyaki Sushi Bowl

The Beef Teriyaki Sushi Bowl is always a hit in our house. The tender beef, glazed with sweet teriyaki sauce, adds a hearty and flavorful touch to the bowl. It strikes the perfect balance between savory and sweet, making it a comforting and satisfying meal. If you’re in the mood for a sushi bowl with rich, indulgent flavors, this one is definitely worth trying!

Servings: 2

Ingredients:

• 1 cup sushi rice
• 1 1/4 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 8 oz beef sirloin, thinly sliced
• 1/4 cup teriyaki sauce
• 1/2 cup steamed snap peas
• 1/2 red bell pepper, sliced
• 1/2 avocado, sliced
• 1 tablespoon sesame seeds
• 1 green onion, sliced
• Nori sheets, cut into strips (optional)

Instructions:

1. Rinse the sushi rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat and simmer for 20 minutes. Let sit for 10 minutes off the heat.
2. Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Stir this mixture into the rice and let it cool slightly.
3. In a skillet, cook the beef strips over medium-high heat until browned. Add teriyaki sauce and cook for another 2-3 minutes until the sauce thickens.
4. In serving bowls, layer the sushi rice, teriyaki beef, steamed snap peas, bell pepper, and avocado.
5. Sprinkle with sesame seeds and green onions. Serve with nori strips on the side if desired.

9. Rainbow Sushi Bowl

The Rainbow Sushi Bowl is a fun and vibrant dish that never fails to brighten up my day. Packed with a variety of fresh ingredients, it’s a colorful and flavorful bowl that feels like a celebration with every bite. Whether you’re in the mood for something light or a little more substantial, this bowl offers the perfect mix of textures and tastes. It’s one of those dishes that always makes me feel good, no matter the occasion!

Servings: 2

Ingredients:

• 1 cup sushi rice
• 1 1/4 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 4 oz sashimi-grade tuna, diced
• 4 oz sashimi-grade salmon, diced
• 1/2 cup shredded red cabbage
• 1/2 cup sliced radishes
• 1/2 avocado, sliced
• 1/2 cup edamame, shelled
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds
• 1 tablespoon chopped cilantro (optional)

Instructions:

1. Rinse the sushi rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat and simmer for 20 minutes. Let sit for 10 minutes off the heat.
2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir this mixture into the rice and let it cool slightly.
3. In serving bowls, layer the sushi rice, diced tuna, diced salmon, red cabbage, radishes, avocado, and edamame.
4. Drizzle with soy sauce and sesame oil, then sprinkle with sesame seeds and cilantro if using.
5. Serve immediately and enjoy the colorful mix of flavors.

10. Coconut Curry Sushi Bowl

The Coconut Curry Sushi Bowl is a unique and comforting twist on the traditional sushi bowl. The creamy coconut curry sauce adds a rich, aromatic flavor that perfectly complements the fresh ingredients. It’s the kind of dish that feels cozy yet exciting, with just the right amount of warmth and spice. If you’re looking for a sushi bowl with a bit of a twist, this one will definitely hit the spot!

Servings: 2

Ingredients:

• 1 cup sushi rice
• 1 1/4 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 cup coconut milk
• 1 tablespoon red curry paste
• 1 cup mixed vegetables (bell peppers, carrots, and snap peas)
• 1/2 cup chickpeas, drained and rinsed
• 1 tablespoon lime juice
• 1 tablespoon chopped cilantro
• 1 tablespoon sesame seeds
• Nori sheets, cut into strips (optional)

Instructions:

1. Rinse the sushi rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat and simmer for 20 minutes. Let sit for 10 minutes off the heat.
2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir this mixture into the rice and let it cool slightly.
3. In a saucepan, combine coconut milk and red curry paste. Heat until warmed through, then add mixed vegetables and chickpeas. Cook until vegetables are tender.
4. In serving bowls, layer the sushi rice and top with the coconut curry mixture.
5. Drizzle with lime juice and sprinkle with cilantro and sesame seeds. Serve with nori strips on the side if desired.

11. Grilled Vegetable Sushi Bowl

The Grilled Vegetable Sushi Bowl is a fantastic way to enjoy a sushi-inspired dish with a smoky, charred twist. The grilled vegetables add so much depth of flavor, making it a hearty and satisfying option. It’s light yet full of delicious textures, and the mix of fresh and cooked ingredients creates a wonderful balance. If you’re in the mood for something simple, flavorful, and packed with veggies, this bowl is a perfect choice!

Servings: 2

Ingredients:

• 1 cup sushi rice
• 1 1/4 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 eggplant, cubed
• 1 tablespoon olive oil
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds
• 1 green onion, sliced
• Nori sheets, cut into strips (optional)

Instructions:

1. Rinse the sushi rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat and simmer for 20 minutes. Let sit for 10 minutes off the heat.
2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir this mixture into the rice and let it cool slightly.
3. Preheat a grill or grill pan over medium heat. Toss the zucchini, bell pepper, and eggplant with olive oil, then grill until tender and charred.
4. In serving bowls, layer the sushi rice and top with the grilled vegetables.
5. Drizzle with soy sauce and sesame oil, then sprinkle with sesame seeds and green onions. Serve with nori strips on the side if desired.

12. Poke Bowl with Spicy Mango

The Poke Bowl with Spicy Mango is one of those recipes that instantly brightens up any meal. The combination of spicy and sweet with the mango adds such a fun twist to the classic poke bowl. It’s refreshing yet packed with flavor, and the heat from the spice really balances out the sweetness. If you’re craving something bold and vibrant, this bowl will definitely hit the spot!

Servings: 2

Ingredients:

• 1 cup sushi rice
• 1 1/4 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 8 oz sashimi-grade tuna or salmon, diced
• 1 ripe mango, diced
• 1/2 avocado, sliced
• 1/2 cucumber, sliced
• 2 tablespoons soy sauce
• 1 tablespoon sriracha (adjust to taste)
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds
• 1 tablespoon chopped green onions
• Nori sheets, cut into strips (optional)

Instructions:

1. Rinse the sushi rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat and simmer for 20 minutes. Let sit for 10 minutes off the heat.
2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir this mixture into the rice and let it cool slightly.
3. In a bowl, combine diced fish, diced mango, soy sauce, sriracha, and sesame oil. Mix well.
4. In serving bowls, layer the sushi rice, poke mixture, avocado, and cucumber.
5. Sprinkle with sesame seeds and green onions. Serve with nori strips on the side if desired.

13. Kimchi Fried Rice Sushi Bowl

The Kimchi Fried Rice Sushi Bowl is a perfect fusion of bold flavors and comfort food. The tangy, spicy kimchi mixed with the savory fried rice creates a satisfying base that pairs beautifully with fresh sushi toppings. It’s a fun and hearty twist on a traditional sushi bowl, with just the right amount of kick. If you’re craving something with a bit of spice and a lot of flavor, this bowl is definitely one to try!

Servings: 2

Ingredients:

• 1 cup sushi rice
• 1 1/4 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 cup kimchi, chopped
• 1 tablespoon sesame oil
• 1/2 cup frozen peas and carrots
• 2 eggs
• 2 green onions, sliced
• 1 tablespoon soy sauce
• 1 tablespoon sesame seeds
• Nori sheets, cut into strips (optional)

Instructions:

1. Rinse the sushi rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat and simmer for 20 minutes. Let sit for 10 minutes off the heat.
2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir this mixture into the rice and let it cool slightly.
3. In a skillet, heat sesame oil over medium heat. Add chopped kimchi and sauté for 2-3 minutes. Add frozen peas and carrots and cook until heated through. Stir in the cooked rice and soy sauce, mixing well.
4. In a separate skillet, fry the eggs sunny-side up or to your preference.
5. In serving bowls, layer the kimchi fried rice and top with a fried egg. Sprinkle with green onions and sesame seeds. Serve with nori strips on the side if desired.

14. Mediterranean Sushi Bowl

The Mediterranean Sushi Bowl is a fresh and vibrant take on the classic sushi bowl. Packed with bold, tangy flavors from Mediterranean ingredients, it’s a deliciously unique twist that’s both light and satisfying. The combination of fresh veggies, olives, and savory seasonings creates a perfect balance of flavors that make every bite exciting. If you’re looking for a sushi bowl with a Mediterranean flair, this one is sure to be a hit!

Servings: 2

Ingredients:

• 1 cup sushi rice
• 1 1/4 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/2 cup cooked chickpeas
• 1/4 cup feta cheese, crumbled
• Juice of 1 lemon
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Rinse the sushi rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat and simmer for 20 minutes. Let sit for 10 minutes off the heat.
2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir this mixture into the rice and let it cool slightly.
3. In a separate bowl, combine cherry tomatoes, cucumber, olives, chickpeas, feta cheese, lemon juice, olive oil, parsley, salt, and pepper. Mix well.
4. In serving bowls, layer the sushi rice and top with the Mediterranean salad mixture.
5. Serve immediately and enjoy the fresh flavors.

15. BBQ Chicken Sushi Bowl

The BBQ Chicken Sushi Bowl is a flavorful and satisfying dish that combines the smoky goodness of BBQ chicken with fresh sushi ingredients. The tender, saucy chicken adds a hearty element to the bowl, while the other ingredients bring a refreshing contrast. It’s a great mix of comfort food and sushi, with the perfect balance of savory and tangy flavors. If you’re craving something filling yet vibrant, this bowl is definitely worth making!

Servings: 2

Ingredients:

• 1 cup sushi rice
• 1 1/4 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 cup cooked chicken breast, shredded
• 1/4 cup BBQ sauce
• 1/2 cup corn (fresh or canned)
• 1/2 red bell pepper, diced
• 1/2 avocado, sliced
• 1 tablespoon chopped cilantro
• 1 tablespoon sesame seeds
• Nori sheets, cut into strips (optional)

Instructions:

1. Rinse the sushi rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat and simmer for 20 minutes. Let sit for 10 minutes off the heat.
2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir this mixture into the rice and let it cool slightly.
3. In a bowl, combine shredded chicken and BBQ sauce, mixing until well coated.
4. In serving bowls, layer the sushi rice, BBQ chicken, corn, bell pepper, and avocado.
5. Sprinkle with cilantro and sesame seeds. Serve with nori strips on the side if desired.

16. Thai Peanut Chicken Sushi Bowl

The Thai Peanut Chicken Sushi Bowl is a flavorful and creamy twist on the traditional sushi bowl. The rich peanut sauce adds a savory, slightly sweet depth that pairs perfectly with the tender chicken and fresh veggies. It’s the ideal balance of comfort and freshness, with a hint of spice that makes each bite exciting. If you’re looking for a sushi bowl with bold, Thai-inspired flavors, this one is a must-try!

Servings: 2

Ingredients:

• 1 cup sushi rice
• 1 1/4 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 cup cooked chicken breast, diced
• 3 tablespoons peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1/2 cup shredded carrots
• 1/2 cucumber, sliced
• 1/4 cup chopped peanuts
• 1 tablespoon chopped cilantro
• Lime wedges, for serving

Instructions:

1. Rinse the sushi rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat and simmer for 20 minutes. Let sit for 10 minutes off the heat.
2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir this mixture into the rice and let it cool slightly.
3. In another bowl, whisk together peanut butter, soy sauce, and lime juice until smooth. Mix in the diced chicken to coat.
4. In serving bowls, layer the sushi rice, peanut chicken, shredded carrots, and cucumber.
5. Top with chopped peanuts and cilantro. Serve with lime wedges on the side.

17. Sweet Potato and Black Bean Sushi Bowl

The Sweet Potato and Black Bean Sushi Bowl is a hearty and satisfying option for anyone looking for a plant-based twist on the classic sushi bowl. The roasted sweet potatoes bring a touch of sweetness, while the black beans add a hearty, protein-packed base. It’s a deliciously balanced bowl that’s full of flavor and texture, with just the right amount of warmth. If you’re craving something filling yet fresh, this one is a perfect choice!

Servings: 2

Ingredients:

• 1 cup sushi rice
• 1 1/4 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 medium sweet potato, peeled and cubed
• 1 tablespoon olive oil
• 1 cup canned black beans, rinsed and drained
• 1/2 avocado, sliced
• 1/2 cup corn (fresh or canned)
• Juice of 1 lime
• 1 tablespoon chopped cilantro
• Salt and pepper to taste

Instructions:

1. Rinse the sushi rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat and simmer for 20 minutes. Let sit for 10 minutes off the heat.
2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir this mixture into the rice and let it cool slightly.
3. Preheat the oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 25-30 minutes or until tender.
4. In serving bowls, layer the sushi rice, roasted sweet potatoes, black beans, corn, and avocado.
5. Drizzle with lime juice and sprinkle with cilantro before serving.

18. Cilantro Lime Shrimp Sushi Bowl

The Cilantro Lime Shrimp Sushi Bowl is a refreshing and zesty dish that’s perfect for any time of year. The shrimp is light yet flavorful, with the bright, citrusy kick from the cilantro and lime really bringing everything to life. It’s a vibrant, fresh bowl that’s packed with layers of flavor and textures. If you’re craving something light, tangy, and satisfying, this sushi bowl will definitely hit the spot!

Servings: 2

Ingredients:

• 1 cup sushi rice
• 1 1/4 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 8 oz shrimp, peeled and deveined
• Juice of 1 lime
• 1 tablespoon olive oil
• 1/4 cup chopped cilantro
• 1/2 cup diced mango
• 1/2 cucumber, sliced
• 1/2 avocado, sliced
• Salt and pepper to taste
• Nori sheets, cut into strips (optional)

Instructions:

1. Rinse the sushi rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat and simmer for 20 minutes. Let sit for 10 minutes off the heat.
2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir this mixture into the rice and let it cool slightly.
3. In another bowl, combine shrimp, lime juice, olive oil, cilantro, salt, and pepper. Let marinate for 10 minutes.
4. In a skillet over medium heat, cook the marinated shrimp until pink and cooked through, about 3-4 minutes.
5. In serving bowls, layer the sushi rice, cooked shrimp, diced mango, cucumber, and avocado.
6. Serve with nori strips on the side if desired.

19. Teriyaki Salmon Sushi Bowl

The Teriyaki Salmon Sushi Bowl is a deliciously satisfying dish with the perfect balance of sweet and savory. The rich teriyaki glaze complements the tender salmon, creating a mouthwatering combination that’s both comforting and fresh. It’s an easy-to-make bowl that feels special every time, and the flavors always leave me wanting more. If you’re looking for a sushi bowl that’s both indulgent and refreshing, this one is definitely a winner!

Servings: 2

Ingredients:

• 1 cup sushi rice
• 1 1/4 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 8 oz salmon fillet, skinless
• 1/4 cup teriyaki sauce
• 1/2 cup steamed broccoli florets
• 1/2 carrot, shredded
• 1/2 avocado, sliced
• 1 tablespoon sesame seeds
• 1 green onion, sliced
• Nori sheets, cut into strips (optional)

Instructions:

1. Rinse the sushi rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat and simmer for 20 minutes. Let sit for 10 minutes off the heat.
2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir this mixture into the rice and let it cool slightly.
3. In a skillet, cook the salmon over medium heat for about 4-5 minutes per side, brushing with teriyaki sauce until cooked through.
4. In serving bowls, layer the sushi rice, teriyaki salmon, steamed broccoli, shredded carrot, and avocado.
5. Sprinkle with sesame seeds and green onions. Serve with nori strips on the side if desired.

20. Shrimp Tempura Sushi Bowl

The Shrimp Tempura Sushi Bowl is a crispy, indulgent treat that takes sushi bowls to the next level. The crunchy tempura shrimp adds a delicious texture contrast to the fresh ingredients, making each bite satisfying and full of flavor. It’s a fun and flavorful twist on the traditional sushi bowl, with the perfect balance of crispy and fresh. If you’re in the mood for something crispy, savory, and delicious, this one is a must-try!

Servings: 2

Ingredients:

• 1 cup sushi rice
• 1 1/4 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 8 oz shrimp, peeled and deveined
• 1/2 cup tempura batter mix
• 1/2 cup cold water
• Oil for frying
• 1/2 cup shredded cabbage
• 1/2 cucumber, sliced
• 2 tablespoons eel sauce or soy sauce
• 1 tablespoon sesame seeds
• Nori sheets, cut into strips (optional)

Instructions:

1. Rinse the sushi rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat and simmer for 20 minutes. Let sit for 10 minutes off the heat.
2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir this mixture into the rice and let it cool slightly.
3. In a bowl, mix tempura batter with cold water until smooth. Dip shrimp into the batter and fry in hot oil until golden brown and crispy. Drain on paper towels.
4. In serving bowls, layer the sushi rice, shrimp tempura, shredded cabbage, and cucumber.
5. Drizzle with eel sauce or soy sauce and sprinkle with sesame seeds. Serve with nori strips on the side if desired.

21. Roasted Beet and Goat Cheese Sushi Bowl

The Roasted Beet and Goat Cheese Sushi Bowl is a unique and flavorful twist on the classic sushi bowl. The earthy sweetness of the roasted beets pairs perfectly with the creamy tang of goat cheese, creating a rich, satisfying combination. It’s a light yet indulgent bowl that’s full of vibrant colors and fresh flavors. If you’re looking for a sushi bowl that’s both earthy and indulgent, this one is a perfect choice!

Servings: 2

Ingredients:

• 1 cup sushi rice
• 1 1/4 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 medium beet, roasted and diced
• 1/2 cup cooked quinoa
• 1/2 avocado, sliced
• 1/2 cup arugula or spinach
• 1/4 cup goat cheese, crumbled
• 2 tablespoons balsamic vinaigrette
• 1 tablespoon chopped walnuts (optional)

Instructions:

1. Rinse the sushi rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat and simmer for 20 minutes. Let sit for 10 minutes off the heat.
2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir this mixture into the rice and let it cool slightly.
3. In serving bowls, layer the sushi rice, roasted beets, quinoa, avocado, and arugula or spinach.
4. Top with crumbled goat cheese and drizzle with balsamic vinaigrette. Sprinkle with walnuts if desired.

22. Spicy Garlic Shrimp Sushi Bowl

The Spicy Garlic Shrimp Sushi Bowl is a bold, flavorful dish that’s packed with heat and savory goodness. The shrimp, perfectly coated in a spicy garlic sauce, adds a rich and satisfying depth of flavor to the bowl. It’s the perfect balance of spicy, savory, and fresh, with a kick that makes every bite exciting. If you’re in the mood for a sushi bowl with a little extra heat, this one will definitely satisfy!

Servings: 2

Ingredients:

• 1 cup sushi rice
• 1 1/4 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 8 oz shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1 tablespoon sriracha (adjust to taste)
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1/2 cup snap peas, trimmed
• 1/2 avocado, sliced
• 1 tablespoon sesame seeds
• 1 green onion, sliced

Instructions:

1. Rinse the sushi rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat and simmer for 20 minutes. Let sit for 10 minutes off the heat.
2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir this mixture into the rice and let it cool slightly.
3. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add shrimp, sriracha, and soy sauce, cooking until shrimp are pink and cooked through, about 3-4 minutes.
4. In serving bowls, layer the sushi rice, spicy garlic shrimp, snap peas, and avocado.
5. Sprinkle with sesame seeds and green onions before serving.

23. Mediterranean Chickpea Sushi Bowl

The Mediterranean Chickpea Sushi Bowl is a vibrant and satisfying plant-based option that’s packed with bold flavors. The chickpeas are hearty and full of savory goodness, while the Mediterranean ingredients bring a refreshing, tangy twist to the bowl. It’s a perfect balance of fresh, creamy, and savory, making each bite exciting. If you’re looking for a flavorful and wholesome sushi bowl, this one is a great choice!

Servings: 2

Ingredients:

• 1 cup sushi rice
• 1 1/4 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 cup canned chickpeas, rinsed and drained
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 tablespoon chopped parsley
• Salt and pepper to taste

Instructions:

1. Rinse the sushi rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat and simmer for 20 minutes. Let sit for 10 minutes off the heat.
2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir this mixture into the rice and let it cool slightly.
3. In a bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, feta cheese, olive oil, lemon juice, parsley, salt, and pepper. Mix well.
4. In serving bowls, layer the sushi rice and top with the Mediterranean chickpea mixture.
5. Serve immediately and enjoy the fresh flavors.

24. BBQ Pulled Pork Sushi Bowl

The BBQ Pulled Pork Sushi Bowl is a deliciously smoky and savory dish that’s perfect for anyone craving something hearty and flavorful. The tender, saucy pulled pork adds a rich depth of flavor, while the fresh sushi ingredients create a nice contrast. It’s a fun twist on the classic sushi bowl, blending the comfort of BBQ with the freshness of sushi. If you’re looking for a bold and satisfying sushi bowl, this one is sure to hit the spot!

Servings: 2

Ingredients:

• 1 cup sushi rice
• 1 1/4 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 cup pulled pork (cooked and shredded)
• 1/4 cup BBQ sauce
• 1 cup coleslaw mix
• 1 tablespoon mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon chopped green onions
• 1 tablespoon sesame seeds

Instructions:

1. Rinse the sushi rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat and simmer for 20 minutes. Let sit for 10 minutes off the heat.
2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir this mixture into the rice and let it cool slightly.
3. In a bowl, combine pulled pork and BBQ sauce, mixing well to coat.
4. In another bowl, mix coleslaw mix, mayonnaise, apple cider vinegar, salt, and pepper to taste.
5. In serving bowls, layer the sushi rice, BBQ pulled pork, and coleslaw.
6. Sprinkle with green onions and sesame seeds before serving.

25. Lemon Herb Chicken Sushi Bowl

The Lemon Herb Chicken Sushi Bowl is a light, refreshing dish that’s full of bright, zesty flavors. The tender chicken, marinated with fresh lemon and herbs, adds a burst of freshness that perfectly complements the other ingredients. It’s a wonderfully balanced bowl that feels both satisfying and refreshing, making it a perfect choice for any time of year. If you’re looking for a sushi bowl that’s light yet flavorful, this one is definitely a winner!

Servings: 2

Ingredients:

• 1 cup sushi rice
• 1 1/4 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 cup chicken breast, diced
• Juice and zest of 1 lemon
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/2 avocado, sliced
• Fresh parsley for garnish

Instructions:

1. Rinse the sushi rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat and simmer for 20 minutes. Let sit for 10 minutes off the heat.
2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir this mixture into the rice and let it cool slightly.
3. In another bowl, combine diced chicken, lemon juice, zest, olive oil, oregano, thyme, salt, and pepper. Marinate for at least 15 minutes.
4. In a skillet over medium heat, cook the marinated chicken until fully cooked, about 6-8 minutes.
5. In serving bowls, layer the sushi rice, cooked lemon herb chicken, cherry tomatoes, cucumber, and avocado.
6. Garnish with fresh parsley before serving.

26. Curry Tuna Sushi Bowl

The Curry Tuna Sushi Bowl is a flavorful and aromatic twist on the classic sushi bowl. The tuna, lightly seasoned with curry, adds a bold and warm depth of flavor that perfectly complements the fresh ingredients. It’s a satisfying, slightly spicy dish that’s full of layers of flavor, making each bite exciting. If you’re looking for a sushi bowl with a unique and savory flair, this one is definitely worth trying!

Servings: 2

Ingredients:

• 1 cup sushi rice
• 1 1/4 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 can (5 oz) tuna, drained
• 1 tablespoon curry powder
• 1 tablespoon mayonnaise
• 1/2 cup shredded carrots
• 1/2 cucumber, sliced
• 1/2 avocado, sliced
• 1 tablespoon sesame seeds
• Chopped cilantro for garnish

Instructions:

1. Rinse the sushi rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat and simmer for 20 minutes. Let sit for 10 minutes off the heat.
2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir this mixture into the rice and let it cool slightly.
3. In another bowl, combine drained tuna, curry powder, and mayonnaise. Mix well.
4. In serving bowls, layer the sushi rice, curry tuna mixture, shredded carrots, cucumber, and avocado.
5. Sprinkle with sesame seeds and garnish with chopped cilantro before serving.

27. Pesto Quinoa Sushi Bowl

The Pesto Quinoa Sushi Bowl is a fresh and vibrant twist on a sushi bowl, with a nutty, herby kick from the pesto. The quinoa serves as a hearty base, while the rich pesto sauce brings everything together with its bold, aromatic flavors. It’s a light yet filling bowl that’s perfect for anyone looking for a healthy, satisfying meal with a touch of Italian flair. If you’re craving something fresh and flavorful, this sushi bowl is a great choice!

Servings: 2

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 cup pesto (store-bought or homemade)
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/2 cup mozzarella balls, halved
• 1 tablespoon pine nuts, toasted
• Fresh basil for garnish

Instructions:

1. Rinse the quinoa under cold water. Combine quinoa and water in a saucepan, bring to a boil, then reduce heat and simmer for 15 minutes or until water is absorbed. Let sit for 5 minutes off the heat.
2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir this mixture into the cooked quinoa and let it cool slightly.
3. In a bowl, mix the quinoa with pesto until well combined.
4. In serving bowls, layer the pesto quinoa, cherry tomatoes, cucumber, and mozzarella.
5. Sprinkle with toasted pine nuts and garnish with fresh basil before serving.

28. Chipotle Chicken Sushi Bowl

The Chipotle Chicken Sushi Bowl is a bold, flavorful dish that combines the smoky heat of chipotle with the freshness of sushi ingredients. The tender, seasoned chicken brings a rich depth of flavor, while the other ingredients balance it out with refreshing textures. It’s the perfect mix of spicy, savory, and fresh, making each bite both exciting and satisfying. If you’re looking for a sushi bowl with a little extra kick, this one is definitely worth a try!

Servings: 2

Ingredients:

• 1 cup sushi rice
• 1 1/4 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 cup chicken breast, diced
• 1 tablespoon chipotle sauce (or adobo sauce)
• 1/2 cup black beans, rinsed and drained
• 1/2 cup corn (fresh or canned)
• 1/2 avocado, sliced
• 1/4 cup diced red onion
• Fresh cilantro for garnish
• Lime wedges, for serving

Instructions:

1. Rinse the sushi rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat and simmer for 20 minutes. Let sit for 10 minutes off the heat.
2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir this mixture into the rice and let it cool slightly.
3. In another bowl, mix diced chicken with chipotle sauce until well coated. Cook in a skillet over medium heat until fully cooked, about 6-8 minutes.
4. In serving bowls, layer the sushi rice, chipotle chicken, black beans, corn, avocado, and red onion.
5. Garnish with fresh cilantro and serve with lime wedges.

29. Honey Soy Glazed Tofu Sushi Bowl

The Honey Soy Glazed Tofu Sushi Bowl is a deliciously sweet and savory dish that’s perfect for tofu lovers. The tofu, glazed with a honey soy sauce, adds a rich, umami flavor that pairs beautifully with the fresh ingredients in the bowl. It’s a light yet satisfying meal, with a perfect balance of sweetness and saltiness. If you’re craving a sushi bowl that’s both flavorful and plant-based, this one is sure to hit the spot!

Servings: 2

Ingredients:

• 1 cup sushi rice
• 1 1/4 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 8 oz firm tofu, pressed and cubed
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 1/2 cup steamed broccoli florets
• 1/2 carrot, shredded
• 1/2 avocado, sliced
• 1 tablespoon sesame seeds
• Chopped green onions for garnish

Instructions:

1. Rinse the sushi rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat and simmer for 20 minutes. Let sit for 10 minutes off the heat.
2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir this mixture into the rice and let it cool slightly.
3. In a skillet, cook the cubed tofu until golden brown on all sides. In a small bowl, mix honey and soy sauce, then pour over the tofu and cook for an additional 2-3 minutes until glazed.
4. In serving bowls, layer the sushi rice, glazed tofu, steamed broccoli, shredded carrot, and avocado.
5. Sprinkle with sesame seeds and garnish with chopped green onions before serving.

30. Thai Mango Salad Sushi Bowl

The Thai Mango Salad Sushi Bowl is a refreshing and vibrant dish that’s full of bright, tangy flavors. The sweet mango pairs perfectly with the zesty Thai-inspired dressing, creating a beautiful balance of sweet, sour, and spicy. It’s a light, yet satisfying bowl that feels both fresh and flavorful. If you’re craving something vibrant and packed with tropical flair, this sushi bowl is the perfect choice!

Servings: 2

Ingredients:

• 1 cup sushi rice
• 1 1/4 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 ripe mango, diced
• 1/2 red bell pepper, sliced
• 1/2 cucumber, julienned
• 1/4 cup shredded carrots
• 2 tablespoons lime juice
• 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
• 1 tablespoon chopped cilantro
• 1 tablespoon chopped peanuts (optional)

Instructions:

1. Rinse the sushi rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat and simmer for 20 minutes. Let sit for 10 minutes off the heat.
2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir this mixture into the rice and let it cool slightly.
3. In a bowl, combine diced mango, red bell pepper, cucumber, shredded carrots, lime juice, fish sauce, and cilantro. Toss gently to combine.
4. In serving bowls, layer the sushi rice and top with the Thai mango salad mixture.
5. Sprinkle with chopped peanuts if desired.

I hope these sushi bowl recipes inspire you to get creative in the kitchen and try something new! Whether you’re in the mood for something light and fresh or bold and hearty, there’s a sushi bowl here for every taste. The best part is that they’re all customizable, so you can mix and match your favorite ingredients.