PLATO PRÁCTICO

Craving sushi but don’t want to make sushi? These no-bake sushi bowls give you all the flavors of a spicy sushi roll without the rolling, special equipment, or complicated preparation. 🍣

I made these bowls with a small amount of real sushi rice, mashed avocado, smoked fish, sriracha mayo, jalapeño, and sesame seeds. Instead of using a rice substitute, I used just ½ cup of dry sushi rice for four servings, keeping the rice portion small while still getting the taste and texture of actual sushi rice.

I also served mine with individual roasted seaweed snacks. Break off a piece, scoop up the layers, and you’ve basically got a little sushi bite without having to make a roll.

The recipe makes 4 servings and uses:

• ½ cup dry sushi rice
• 8 oz cooked fish
• 8 oz mashed avocado
• 4 tbsp mayonnaise
• 2–4 tbsp sriracha, to taste
• 1 jalapeño
• 1 tbsp rice vinegar
• 1 tsp monk fruit sweetener (or other sweetener of choice)
• 1 tsp salt
• Sesame seeds
• Individual roasted seaweed snacks, for serving

🍽️ Equipment Used

For this recipe, you only need basic kitchen equipment: a saucepan or rice cooker for the sushi rice, a fork for flaking the fish, and bowls for serving. I love these little glass bowls from Anchor, available on Amazon. They’re oven-, fridge-, freezer-, and microwave-safe, they come with handy plastic lids, and they’re perfect for a layered dish like this one — it’s half the fun getting to see all the layers.

FTC Disclosure: This post contains affiliate links. I may earn a commission at no extra cost to you.

🔁 Variations & Substitutions

• Fish: I used smoked white fish, but you can use salmon, tuna, trout, or another cooked fish you enjoy. Smoked fish works particularly well but isn’t required.
• No Fish: Don’t eat fish? Substitute cooked chicken, tofu, or another protein you enjoy. You can also skip the protein and add additional vegetables and avocado.
• Vegetarian: Skip the fish and add tofu, mushrooms, cucumber, shredded carrots, or other sushi-style vegetables.
• Vegan: Use a plant-based mayonnaise and replace the fish with tofu, tempeh, or another plant-based protein.
• Mayonnaise: Use your favorite mayonnaise. Kewpie mayonnaise is also a great option for this recipe and adds a richer, slightly tangy flavor. For a vegan version, use plant-based mayonnaise.
• Sriracha: Adjust the amount to your preferred level of heat. You can use less for a milder bowl or add more if you like things spicy, or omit it entirely. The spice level is completely up to you.
• Jalapeño: The jalapeño adds a layer of heat, freshness, and crunch. Leave it out if you prefer a milder bowl.
• Vegetables: Add any additional vegetables you enjoy. Cucumber, shredded carrots, green onion, radishes, mushrooms, or edamame can all work well in a sushi bowl. Keep in mind that adding or changing ingredients will change the nutritional information.
• Seaweed Snacks: The roasted seaweed snacks are optional, but they’re highly recommended. They make it fun to scoop up the bowl and give you that hand-held sushi experience.
• Sushi Rice: I intentionally use only ½ cup of dry sushi rice for four servings. You can increase the amount if you’re not watching your carbohydrate intake, but doing so will change the nutritional information.

Nutritional Info

📊 Nutrition (Per Serving)

The nutritional information for this recipe will vary depending on the type of protein, mayonnaise, sriracha, and other ingredients used.

The recipe uses ½ cup of dry sushi rice divided among four servings. The rice contributes approximately 17–18g of carbohydrates per serving, before adding the other ingredients.

🧠 Why This Recipe Works

No-bake sushi bowls take the flavors of sushi and turns them into an easy, no-bake meal.

The small amount of sushi rice provides the familiar texture and flavor of a sushi roll without making rice the largest part of the meal. The mashed avocado adds creaminess and healthy fats, while the fish provides protein. Spicy mayonnaise, sriracha, jalapeño, and sesame seeds bring the salty, spicy, savory flavors that make sushi so good.

And unlike traditional sushi, there’s no need to make perfectly shaped rolls. Just layer everything in a bowl and eat it with a fork—or use roasted seaweed snacks to scoop up each bite.

🥗 Diet Notes

No-bake sushi bowls are designed as a lower-carb option for people who still want to eat real rice. Rather than eliminating rice completely, the recipe uses just ½ cup of dry sushi rice divided among four servings.

The recipe can also easily be made vegetarian, vegan, or gluten-free depending on the ingredients you choose. If you need to avoid gluten, check the labels on your mayonnaise, sriracha, seaweed snacks, and other packaged ingredients.

Because nutritional values vary by brand and the type of fish used, check the labels on your ingredients if you’re tracking carbohydrates or other macros closely.

Food Safety: If you’re using leftover or previously cooked fish, follow recommended seafood storage and handling practices. FDA Seafood Safety Guidelines.

FAQ: Frequently Asked Questions

🧊 Storage

Store the rice, fish mixture, and sriracha mayo in separate airtight containers in the refrigerator. For the best quality, assemble the bowls shortly before serving.

Because avocado can brown and the assembled ingredients can become watery over time, I recommend storing the components separately rather than storing fully assembled bowls.

More Low-Carb Recipes