Sushi bowl

Sushi bowls are the westernised version of a Japanese dish called chirashi – a sort of deconstructed sushi that has all the same ingredients, but none of the fuss of rolling. This quick and easy recipe by blogger Bella Bucchiotti features a simple sushi vinegar and spicy mayonnaise. It uses salmon, but raw tuna or smoked mackerel both make delicious alternatives.

Follow Reiko Hashimoto’s recipe for sushi rice or prepare according to packet instructions.

Meanwhile, mix together the rice vinegar, sugar and salt. Stir it into the cooked sushi rice.

Mix the Sriracha sauce and mayonnaise. Spoon it into a small saucer to serve alongside the sushi bowl.

Divide the sushi rice between two bowls and arrange the avocado, cucumber, carrot and sushi on top. Garnish with the sesame seeds and a squeeze of lemon juice.

For more of Bella Bucchiotti’s recipes, visit:

By Bella Bucchiotti

Serves 2


  • 150g sushi rice
    2 tbsp rice vinegar
    1 tsp sugar
    1/2 tsp salt
  • For the spicy mayonnaise
    4 tbsp Japanese mayonnaise (Kewpie is available in specialist shops, but otherwise normal mayonnaise will do)
    2 tsp Sriracha sauce
  • Toppings
    2 avocados, sliced
    1/2 cucumber, sliced
    1 carrot, cut into batons
    250g sushi-grade salmon
    1/2 tsp toasted sesame seeds
    1 lemon, sliced

Share this article

    Related posts

  • Sushi rice

    All good sushi starts with the rice. So follow this recipe by Reiko Hashimoto for a sweet-sharp vinegar and perfect consistency: sticky enough to hold together, but with all the grains still discernible.

    read more

  • How to BBQ seafood

    Time to fire up the BBQ at last! You can’t beat seafood cooked outdoors, so here’s our al fresco kitchen guide by barbie specialist Marcus Bawdon.

    read more

  • Steamed salmon with pak choi

    “It’s quite a challenge to imagine a healthier lunch or supper than steamed salmon paired with crunchy pak choi,” says blogger Karolina Wiercigroch. Tasty, zingy and really satisfying served on a bed of rice.

    read more