Sashimi Bowl

Dive into the vibrant, refreshing world of Japanese cuisine with this irresistible Sashimi Bowl recipe. Loaded with sashimi-grade salmon and tuna, creamy avocado, crisp cucumber, and tender edamame, this bowl brings together the finest, freshest ingredients atop perfectly seasoned sushi rice. Finished with a drizzle of tangy ponzu sauce, a sprinkle of sesame seeds, and a touch of pickled ginger, this dish is both visually stunning and bursting with umami-rich flavors. Quick to prepare in just 50 minutes, this Sashimi Bowl is a nutritious and satisfying meal for two that’s perfect for sushi lovers seeking a light yet indulgent twist on traditional rolls. Whether you’re hosting a casual dinner or craving a healthy, restaurant-quality meal at home, this recipe delivers a stunning balance of flavor, texture, and authenticity.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 2

Ingredients

• 1 cup sushi rice
• 1.25 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 0.5 teaspoons salt
• 100 grams sashimi-grade salmon
• 100 grams sashimi-grade tuna
• 0.5 whole cucumber
• 1 whole avocado
• 0.5 cup edamame beans
• 2 tablespoons pickled ginger
• 1 sheet nori sheets
• 1 tablespoon sesame seeds
• 4 tablespoons ponzu sauce
• 2 stalks scallions

Directions

Step 1

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

Step 2

Combine the rinsed rice and 1.25 cups of water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, let it sit for 10 minutes.

Step 3

In a small saucepan, combine the rice vinegar, sugar, and salt. Heat gently until the sugar dissolves. Remove from heat and set aside.

Step 4

Transfer the cooked rice to a large bowl and gently stir in the vinegar mixture. Allow the rice to cool to body temperature.

Step 5

Slice the sashimi-grade salmon and tuna into thin, bite-sized pieces.

Step 6

Peel the cucumber, cut it in half lengthwise, and remove the seeds. Slice thinly.

Step 7

Halve the avocado, remove the pit, peel, and slice thinly.

Step 8

If using frozen edamame beans, cook them in boiling water for about 5 minutes, then drain and cool.

Step 9

Cut the nori sheet into thin strips using kitchen scissors.

Step 10

Thinly slice the scallions on a diagonal.

Step 11

Divide the sushi rice between two bowls. Arrange the salmon, tuna, cucumber, avocado, edamame, and pickled ginger on top of the rice.

Step 12

Sprinkle with sesame seeds, nori strips, and sliced scallions.

Step 13

Drizzle ponzu sauce over each bowl or serve it on the side.

Step 14

Serve immediately and enjoy your fresh Sashimi Bowl.

Nutrition Facts

Serving size	(1243.5g)

Amount per serving	% Daily Value*
Calories	1120.5

Total Fat 45.6g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 4.9g
Cholesterol 99.7mg	0%
Sodium 3227.9mg	0%
Total Carbohydrate 113.2g	0%
Dietary Fiber 18.5g	0%
Total Sugars 22.4g
Protein 68.2g	0%

Vitamin D 526IU	0%
Calcium 184.3mg	0%
Iron 6.6mg	0%
Potassium 2340.9mg	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: 36.1%

Protein: 24.0%

Carbs: 39.9%