Sushi Bowls

Prep: 30 minutes Cook: 30 minutes


My family likes to make sushi a lot, but I know for some, making it can be intimidating and time consuming. So, my brother, Craig, and sister-in-law, Mika, gave me this idea. Now you can have all of the flavors of sushi, without spending all night in the kitchen. For the rice in the photo, we used brown rice and quinoa, but you could use brown sushi rice or any other short grain rice. There are two sauces Asian Ginger Sauce and Asian Peanut Sauce that are great on these bowls, or you can just use wasabi and soy sauce as you would on sushi. Once you have all of the ingredients steamed, sliced and chopped, the dish is very quick to put together and everyone can make their bowls how they like them.


  • 4 cups cooked rice
  • 2 cups steamed kale
  • 1 avocado, sliced
  • 2 cups pea greens
  • 1-2 seedless cucumbers, julienned
  • 3 scallions, chopped
  • 2 large pieces sushi seaweed, sliced with kitchen shears
  • 1 tbsp toasted sesame seeds, optional
  • Baked Tofu, optional
  • your choice of sauce


Using large bowls, make your sushi bowl starting with rice, top with your choice of veggies, seaweed and optional tofu, then spoon some of your favorite sauce over the top.

The recipe for Baked Tofu can be found in Entrees. Recipes for Asian Ginger Sauce, and Asian Peanut Sauce can be found in Sauces.