Sushi Bowls

Sushi Bowls

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This is one of our go-to dinners when we don’t have a lot of time or when we haven’t planned ahead, haha! It comes together super quickly, the tuna thaws really fast, and I usually have all these ingredients in my freezer/fridge! If you want to save a buck and pass on the take out sushi, this is a great option when you are craving it! Plus, it will leave you much more satisfied as it is packed with protein. It is gluten free, dairy free, and you can make it low carb (if you want). I personally prefer it with rice as it tastes like real sushi then! You could also sub out half the rice for cauliflower rice if you wanted.

Here is what you will need:

  • Ahi Tuna – I buy this from Aldi. The quality is great and it is super affordable.
  • Cooked White Rice – I almost always use frozen rice, but you can cook it from scratch too.
  • Edamame – I buy frozen shelled edamame at Whole Foods. Aldi, also carries this from time to time.
  • Cucumber – these add some great crunch!
  • Avocado – smooth and creamy, a great way to add some healthy fat.
  • Light Mayo – all about the sauce!
  • Sambal Oelek or Sriracha – something to add a little kick!
  • Furikake Seasoning – I absolutely love this stuff. It is a mix of sesame seeds and seaweed. Really adds to the dish if you can find it! (Get this cheapest at your local Asian market)
  • Green Onions – for garnish!

You can marinate the tuna if you want, but you totally don’t have to. If you don’t just make sure to season up your fish so it has some flavor. I love my tuna rare, so just sear it so the outside is crusted. You want the inside to be pink still. I like to let my tuna come to room temp before cooking so that the inside isn’t cold after cooking.

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Sushi Bowls

Difficulty: Easy


Prep time


Cooking time












  • 2 x 5oz Ahi Tuna Steaks

  • 1.5 cups cooked white rice

  • 1/2 large avocado (75g)

  • 2/3 cup shelled edamame

  • 1/2 cup diced cucumber

  • 1/4 cup coconut aminos

  • 1 tbsp rice vinegar

  • Furikake seasoning (optional)

  • Green onions, sliced thin

  • Spicy Mayo
  • 2 tbsp light mayo

  • 1/2-1 tsp sambal oelek or sriracha


  • Combine coconut aminos and rice vinegar in a bowl. Add tuna and marinate while you prep the remaining ingredients or up to 4 hours.
  • Mix mayo and sriracha, set aside.
  • Heat a pan over medium high heat. Remove tuna from marinade and season with salt and pepper or furikake seasoning.
  • Sear tuna on each side for 1-2 minutes. Tuna should still be pink in the center.
  • Divide rice, cucumber, edamame, avocado, and spicy mayo between two bowls.
  • Slice tuna and divide between two bowls.
  • Garnish with furikake and green onions if desired.


  • I like to let my tuna come to room temp before searing it. This helps when you are cooking it minimally so that the inside isn’t cold.

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