Sushi Bowl I Could Eat Every Week. 🥢

Sushi Bowl I Could Eat Every Week. 🥢

There are some meals I could happily eat every single week, and this sushi bowl is definitely one of them.

It’s fresh, colourful, full of different textures and incredibly easy to customise with whatever you have in the fridge. Sweet mango, crunchy cucumber, pickled cabbage and crispy salmon all come together in one bowl, finished with a spicy sriracha mayo and plenty of fresh herbs.

It’s the kind of recipe that feels just as good on a warm summer evening as it does as a quick weekday lunch.

🍚 Sushi Rice

Ingredients

  • 250 g sushi rice

  • 300 ml water

  • 2 tbsp rice vinegar

  • 1 tbsp sugar

  • 1 tsp salt

Method

  1. Rinse the rice until the water runs clear.

  2. Cook according to the package instructions.

  3. While still warm, gently fold in the rice vinegar, sugar and salt.

  4. Allow the rice to cool to room temperature.

🐟 Salmon

Ingredients

  • 2 salmon fillets

  • 1 tbsp soy sauce

  • 1 tsp sesame oil

  • ½ tsp garlic powder

  • Freshly ground black pepper

Method

  1. Cut the salmon into bite-sized cubes.

  2. Toss with the soy sauce, sesame oil, garlic powder and black pepper.

  3. Cook in a hot pan or air fryer (200°C for 8–10 minutes) until lightly caramelised and just cooked through.

🥬 Pickled Red Cabbage

Ingredients

  • ¼ red cabbage, finely shredded

  • 100 ml white vinegar

  • 100 ml water

  • 50 g sugar

  • 1 tsp salt

  • 1 tsp coriander seeds

  • 1 tsp black peppercorns

  • 1 garlic clove

  • 1 bay leaf

Method

  1. Bring the vinegar, water, sugar, salt, coriander seeds, peppercorns, garlic and bay leaf to a gentle simmer.

  2. Pour the hot pickling liquid over the shredded cabbage.

  3. Leave to pickle while preparing the remaining ingredients.

🌶️ Sriracha Mayo

Ingredients

  • 4 tbsp mayonnaise

  • 1 tbsp sriracha

  • Juice of ½ lime

Method

Mix everything together until smooth and transfer the mayo to a squeeze bottle for easy assembly later.

🥭 Mango & Cucumber

Ingredients

  • 1 ripe mango, diced

  • ½ cucumber, diced

  • Juice of ½ lime

  • Finely chopped coriander stems

Method

Combine the diced mango and cucumber with the lime juice and coriander stems. Mix gently and set aside until ready to serve.

🥗 Build Your Bowl

Ingredients

  • Sushi rice

  • Cooked salmon

  • Mango & cucumber salad

  • Edamame

  • Pickled red cabbage

  • Spring onion, finely sliced

  • Fresh coriander

  • Toasted sesame seeds

  • Furikake (optional)

🍽️ Assemble

Method

  1. Spoon the sushi rice into a bowl.

  2. Arrange the salmon, mango & cucumber salad, edamame and pickled red cabbage on top.

  3. Drizzle generously with the sriracha mayo.

  4. Finish with spring onion, fresh coriander, toasted sesame seeds, furikake and a generous squeeze of fresh lime.

  5. Serve immediately.

🔄 Variations

  • Crispy tofu

  • Grilled chicken

  • Tuna

  • Avocado

  • Kimchi

  • Wakame salad

✨ 3xT — Tips, Tricks & Twists

Tip: Let the sushi rice cool before assembling the bowl. Warm rice can soften the vegetables and make the bowl lose its freshness.

Trick: Pickle the cabbage while preparing the other ingredients. Even 20 minutes is enough to add brightness and crunch.

Twist: Cook the salmon instead of serving it raw. A light caramelisation adds extra flavour and pairs beautifully with the sweet mango and spicy mayo.

Bonus: Don’t skip the lime. A final squeeze over the bowl brightens every ingredient and ties all the flavours together.

Dober tek!