Sushi Salad Bowl

These homemade sushi salad bowls are so much better than takeout.

You get to pile on as much avocado as you want without feeling guilty about the upcharge. You control the spice level in the mayo. And most importantly, you can make one in about the same time it takes to scroll through a delivery app and wait for your order.

It’s basically deconstructed sushi without any of the rolling skills required. No bamboo mat needed here.

Why You’ll Love This Recipe

The beauty of this bowl is in its flexibility. Not a fan of imitation crab? Swap it for real crab, shrimp, or even cubed tofu. Want more crunch? Add some shredded carrots or radishes.

It’s also incredibly meal-prep friendly. Make a big batch of sushi rice on Sunday, prep your vegetables, and you’ve got lunch sorted for days. Just mix up the spicy mayo fresh when you’re ready to eat.

Plus, it’s surprisingly filling without feeling heavy. The combination of protein, healthy fats from the avocado, and complex carbs from the rice keeps you satisfied for hours.

Ingredients

For the Sushi Rice:

• 1 cup sushi rice (short-grain white rice)
• 1¼ cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• ½ teaspoon salt

For the Spicy Mayo:

• ¼ cup mayonnaise
• 1-2 teaspoons sriracha (adjust to taste)
• ½ teaspoon sesame oil
• ½ teaspoon rice vinegar

For the Bowl:

• 8 oz imitation crab, shredded or chopped
• 1 large avocado, sliced
• 1 cucumber, diced or sliced into half-moons
• 1 cup shelled edamame (frozen and thawed, or fresh)
• 2 tablespoons sesame seeds (white or black)
• 1 sheet nori (seaweed), cut into thin strips (optional)
• Pickled ginger, for serving (optional)

Instructions

Rinse the sushi rice under cold water until the water runs clear, about 2-3 minutes. This removes excess starch and prevents gummy rice.

Combine the rinsed rice and water in a medium pot and bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 15-18 minutes until the water is absorbed.

While the rice cooks, mix together the rice vinegar, sugar, and salt in a small bowl until dissolved. Set aside.

Remove the rice from heat and let it sit, covered, for 10 minutes. This finishing step makes the rice perfectly fluffy.

Transfer the rice to a large bowl and gently fold in the vinegar mixture while the rice is still warm. Fan the rice while mixing if you want it to cool faster and get that glossy finish. Let it cool to room temperature.

Make the spicy mayo by whisking together the mayonnaise, sriracha, sesame oil, and rice vinegar in a small bowl. Taste and adjust the heat level to your preference.

If using frozen edamame, run them under warm water or microwave briefly to thaw. Pat dry.

Divide the cooled sushi rice between two bowls as your base.

Arrange the imitation crab, avocado slices, cucumber, and edamame on top of the rice in sections. You can keep them separated or mix them together—totally up to you.

Drizzle the spicy mayo generously over everything. Sprinkle with sesame seeds and top with nori strips if using.

Serve immediately with pickled ginger on the side if desired. Mix everything together before eating for the full experience.

Print