Gluten-Free Sushi Bowl

Dive into the vibrant world of sushi with this easy and customizable Gluten-Free Sushi Bowl! Perfect for sushi lovers seeking a quick, wholesome meal, this recipe combines sticky sushi rice infused with tangy rice vinegar, fresh vegetables like cucumber, carrot, and avocado, and your choice of protein—gluten-free imitation crab, cooked shrimp, or tofu. Topped with crisp nori strips, toasted sesame seeds, and a drizzle of gluten-free tamari, this deconstructed sushi delivers all the classic flavors without the rolling hassle. Ready in just 35 minutes, it’s a crowd-pleasing option for lunch or dinner, complete with optional pickled ginger and wasabi for an authentic finishing touch. Great for anyone avoiding gluten or simply craving sushi with a twist, this bowl is a fresh, healthy, and satisfying option you’ll want to make again and again!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 2

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 2 tablespoons Tamari (gluten-free soy sauce)
• 1 cup Cucumber, diced
• 0.5 cup Carrot, shredded
• 1 large Avocado, sliced
• 6 ounces Imitation crab (gluten-free, or substitute with cooked shrimp or tofu)
• 2 sheets Nori sheets, cut into strips
• 1 tablespoon Toasted sesame seeds
• 1 tablespoon Scallions, thinly sliced
• 2 tablespoons Pickled ginger (optional)
• 1 teaspoon Wasabi paste (optional)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear.

Step 2

In a medium saucepan, combine the rinsed sushi rice and 1.25 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed.

Step 3

Remove the saucepan from the heat and let the rice sit, covered, for 10 minutes. Meanwhile, whisk together the rice vinegar, sugar, and salt until the sugar is dissolved.

Step 4

Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.

Step 5

While the rice cools, prepare the toppings: dice the cucumber, shred the carrot, slice the avocado, and cut the nori sheets into strips. If using gluten-free imitation crab or another protein, ensure it is prepped and ready.

Step 6

To assemble the bowls, divide the sushi rice evenly between two serving bowls.

Step 7

Arrange the cucumber, carrot, avocado, imitation crab (or protein of choice), and nori strips neatly over the rice.

Step 8

Drizzle each bowl with Tamari and sprinkle with toasted sesame seeds and sliced scallions.

Step 9

If desired, serve with pickled ginger, a dab of wasabi paste, and additional Tamari on the side for dipping or extra flavor.

Step 10

Enjoy your delicious and gluten-free sushi bowl!

Nutrition Facts

Serving size	(1333.7g)

Amount per serving	% Daily Value*
Calories	1004.2

Total Fat 35.3g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 0g
Cholesterol 34.0mg	0%
Sodium 4953.4mg	0%
Total Carbohydrate 144.9g	0%
Dietary Fiber 20.4g	0%
Total Sugars 34.1g
Protein 32.2g	0%

Vitamin D 0IU	0%
Calcium 246.1mg	0%
Iron 6.3mg	0%
Potassium 2166.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.0%

Protein: 12.6%

Carbs: 56.5%