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

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