Seaweed Snack Sushi Bowl (Printable View)

A vibrant bowl with rice, cucumber, nori strips, and creamy spicy mayo offering fresh, satisfying flavors.

# What You’ll Need:

→ Rice

01 - 1 cup sushi rice
02 - 1 1/4 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1/2 teaspoon salt

→ Vegetables and Toppings

06 - 1 small cucumber, julienned
07 - 1 small carrot, julienned (optional)
08 - 1 avocado, sliced
09 - 1 scallion, thinly sliced
10 - 2 sheets nori (seaweed), cut into thin strips
11 - 2 tablespoons pickled ginger (optional)
12 - 1/2 cup edamame, shelled and cooked (optional)
13 - 4 ounces cooked or raw sushi-grade fish such as salmon or tuna, cubed (optional)

→ Spicy Mayo

14 - 3 tablespoons mayonnaise
15 - 1 tablespoon Sriracha or other hot sauce
16 - 1 teaspoon fresh lime juice

→ Garnishes

17 - 1 tablespoon toasted sesame seeds
18 - Soy sauce or tamari for serving

# How To Make It:

01 - Rinse sushi rice under cold running water until water runs clear. Combine rice and water in a saucepan. Bring to a boil, then cover and reduce heat to low. Cook for 15 minutes, then remove from heat and let stand covered for 10 minutes.
02 - In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into cooked rice. Allow rice to cool to room temperature.
03 - In a bowl, whisk together mayonnaise, Sriracha, and lime juice until well combined and smooth.
04 - Julienne cucumber and carrot, slice avocado and scallion, cut nori into thin strips, and cook edamame if using.
05 - Divide seasoned sushi rice evenly between two bowls. Arrange cucumber, carrot, avocado, scallion, nori strips, pickled ginger, edamame, and fish over rice in organized sections.
06 - Drizzle spicy mayo over bowl contents and sprinkle with toasted sesame seeds. Serve immediately with soy sauce or tamari on the side.

# Best Practices:

01 -
  • It comes together faster than you can order takeout, yet feels like you're treating yourself to something special.
  • Each bite delivers that perfect combination of creamy, crunchy, spicy, and fresh without any of the rolling stress.
  • You control exactly what goes in the bowl, making it endlessly customizable based on what's in your fridge and your mood.
02 -
  • Don't skip rinsing the sushi rice or you'll end up with a bowl of starch paste instead of separate, fluffy grains that actually taste good.
  • The spicy mayo needs to be made fresh and used the day of, because it separates slightly over time and never quite recaptures that silky texture.
  • Room temperature rice makes all the difference, so don't try to speed this up by refrigerating the rice or your bowl will taste heavy and cold instead of fresh and alive.
03 -
  • If you're making this ahead for lunch, keep the rice, vegetables, and mayo in separate containers and assemble just before eating so nothing gets soggy or oxidized.
  • Toast your sesame seeds in a dry pan for ninety seconds right before using them, because that warm nuttiness is what elevates this from good to craveable.
  • Always taste your seasoning mixture before adding it to the rice, because your particular brand of vinegar or salt might be stronger or milder than expected.
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