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Fresh Sushi Burrito Bowl Recipe Easy Homemade Salmon Tuna Bowl

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A vibrant and fresh sushi burrito bowl featuring sashimi-grade salmon and tuna over seasoned sushi rice, complemented by crunchy veggies and zesty ponzu dressing. Perfect for a light, satisfying meal that comes together in under 30 minutes.

Ingredients

Scale
  • 6 oz sashimi-grade salmon, skinless, sliced thin
  • 6 oz sashimi-grade tuna, sliced thin
  • 1 cup sushi rice (short-grain), rinsed
  • 3 tbsp rice vinegar
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 1 ripe avocado, sliced
  • 1 small cucumber, julienned
  • 1 medium carrot, shredded
  • 1/2 cup shelled and cooked edamame
  • 2 stalks green onions, thinly sliced
  • 2 tbsp pickled ginger (optional)
  • Soy sauce or tamari, to taste
  • 2 tbsp ponzu sauce
  • 1 tbsp toasted sesame seeds
  • Small dab of wasabi (optional)

Instructions

  1. Rinse 1 cup sushi rice under cold water until water runs clear to remove excess starch.
  2. Cook rice according to rice cooker instructions or bring 1¼ cups water to a boil in a pot, add rice, cover, reduce heat to low, and simmer for 18 minutes. Remove from heat and let sit covered for 10 minutes.
  3. While rice cooks, combine 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt in a small bowl and stir until dissolved.
  4. Transfer cooked rice to a large bowl and gently fold in vinegar mixture with a wooden spoon or rice paddle. Let cool to room temperature (about 20 minutes).
  5. Slice sashimi-grade salmon and tuna into thin, bite-sized slices and keep chilled until assembly.
  6. Julienne cucumber, shred carrot, slice green onions thinly, slice avocado just before assembly, and cook and shell edamame if frozen.
  7. Divide cooled sushi rice evenly into 4 bowls. Arrange salmon and tuna slices on top.
  8. Add cucumber, carrot, avocado, edamame, and green onions around the fish. Add pickled ginger if desired.
  9. Drizzle 2 tbsp ponzu sauce over each bowl and sprinkle with 1 tbsp toasted sesame seeds.
  10. Serve soy sauce or tamari on the side for dipping and add a small dab of wasabi if desired.
  11. Serve immediately for best texture and freshness.

Notes

Use a sharp knife for clean fish slices. Rinse rice thoroughly to avoid mushiness. Toast sesame seeds before use for enhanced flavor. Keep fish and avocado separate from rice and veggies if prepping ahead to avoid sogginess and browning. Serve immediately for best texture. Substitute tofu or cooked shrimp for a vegetarian or alternative protein option. Use tamari for gluten-free version.

Nutrition

Keywords: sushi burrito bowl, sashimi, salmon bowl, tuna bowl, sushi rice, ponzu sauce, healthy dinner, quick meal, gluten-free, homemade sushi

Find it online: https://tempotaste.com/fresh-sushi-burrito-bowl-recipe-easy-homemade-salmon-tuna-bowl/