If you love sushi but don’t want the fuss of rolling or prepping endless ingredients, this sushi bowl is the perfect solution. It has all the classic flavours — creamy prawns, sticky rice, crunchy cucumber, avocado, seaweed, and ginger — but you can throw it together in under 20 minutes. It’s everything I love about sushi, made easy.
This version is high in protein, balanced, and naturally gluten-free (as long as you use GF soy sauce). With over 20g of protein per serving, it’s a great option for lunch, dinner, or a healthy fakeaway night.
You still get that hit of umami, creaminess, freshness, and crunch, just without the rolling mat.
It’s quick, nourishing, and Buonissimo!
Why Is Better Than Sushi?
Don’t get me wrong — I love proper sushi. But when you’re short on time or don’t want to deal with rolling mats, sticky hands, or precise slicing, this bowl is a much easier and quicker option.
Here’s why I prefer it on busy days:
- No rolling or technique needed: Just cook, chop, and mix.
- Faster and less prep: Ready in under 20 minutes with minimal effort.
- More balanced: You control the portion, protein, and toppings to make it a complete meal.
- More accessible: You don’t need sushi-grade fish or special tools — just everyday ingredients.
- Less waste: No leftover bits of filling or rice you don’t use up.
It’s the same flavour, same satisfaction, but way more practical for everyday meals.
Tips
- Let the rice cool fully: This helps you get that classic sushi texture. You can make it ahead and chill it in the fridge.
- Use pre-cooked prawns to save time: Just mix them into your sauce and you’re done.
- Customise the spice: Add more or less sriracha depending on your heat preference.
- Slice everything small: Thin strips and little cubes make every bite balanced and easy to eat.
- Finish with sesame seeds: A sprinkle on top adds flavour and crunch — highly recommended!
Swaps
Prawns: Use cooked chicken, tofu, or smoked salmon.
Sriracha mayo: Mix Greek yoghurt with sweet chilli for a lighter version.
Cucumber: Try shredded carrot, radish, or even edamame.
Rice: Sushi rice is best, but basmati or jasmine rice work too.
Seaweed: Crushed nori sheets or seaweed snacks work great.
Storage
Fridge: Best eaten fresh, but you can prep the rice and veg in advance and store separately for up to 2 days.
Freezer: Not suitable — the texture of prawns and avocado won’t hold up after defrosting.
More Prawn Recipes
Sushi Bowl
Ingredients
- 110 g frozen prawns
- 1/3 cucumber
- 50 g sushi rice
- 1/2 avocado
- pink pickle ginger
- 1-2 tbsp mayo
- 1 tsp sriracha
For the rice
- 2 tbsp soy sauce
- 1 tbsp white rice vinegar
Instructions
- Cook the rice as per package instructions and let it cool down completely.
- Slice the avocado in small cubes.Chop the cucumber into thin, small strips.
- In a bowl add mayo, sriracha and the prawn. Mix until the prawns are well coated.
- Assemble the sushi bowl with: avocado, cucumber, prawns, rice, seaweed and ginger.Add a sprinkle of sesame seeds, it’s a good touch.