Sushi Bowls with Wasabi Mayonnaise

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It’s no secret my family loves to eat sushi, even my kids.  But, let’s face it. Buying sushi is ridiculously expensive. And making it is time consuming.

sushi bowls

Here is the best way I’ve found to eat sushi without the expense of eating out or the time of making actual rolls. Just throw all the stuff in a bowl and go! Sushi Bowls! All the flavors, all the tastes, but quick and easy. This is one of my kids’ favorite meals. It’s almost a gimme.

What makes this bowl fabulous is the addition of a quick wasabi mayonnaise. It gives the bowl an awesome creamy kick. You need Japanese mayonnaise for it to work.

Japanese mayonnaise

It can be found in Asian markets and actually quite a few grocery stores these days. Or you can always find it on good ole Amazon. I don’t know what magic they use to make it different, but it is yummier than our American stuff.

You just mix the mayo with a little wasabi powder and you have a great little sauce. (I actually don’t love wasabi and prefer the plain mayonnaise, but my husband really  likes the wasabi.) Wasabi powder is found in the spice aisle of many supermarkets. I found it at Target.

I’ve also found that marinating the cucumber in a little vinegar really helps the flavor. It gives it a little tang that you really need.

You can use actual crab (but it’s expensive) so we almost always use Krab. If you need this dish to be gluten free, then you’ll need to use the real stuff. Or you can use shrimp or whatever else you want. Notice that all the seafood in here is cooked.

sushi bowls

My final piece of advice is don’t add the nori (seaweed) until just before you eat. It can get kinda soggy and gummy. Also make sure you slice it into thin-ish strips.

Lately, I’ve been super annoyed at blog posts that tell thirteen page personal stories interspersed with 400 photos of the same recipe from 199 different angles. If you’re like me, you mostly want the facts, thank you ma’am; Info about the recipe, tips for success and then the actual recipe (of course with a couple of photos to make you salivate a bit, or help you understand the steps.) So without further ado…

Sushi Bowls

Yield: 4 servings


  • 1 1/2 cups short grain sushi rice
  • 1 3/4 cups water
  • 1/2 teaspoon salt
  • 1/4 cup rice vinegar
  • 2 tablespoon granulated sugar
  • 1 large English cucumber, diced
  • 1 tablespoon rice vinegar
  • 1 large avocado, cubed
  • 8 ounces cooked crab or krab, divided into bite sized pieces
  • 2-3 sheets nori, sliced into strips
  • 2 tablespoons japanese mayonnaise
  • 1/4 teaspoon powdered wasabi (optional)
  • Black sesame seeds for garnish (optional)
  • Soy sauce to serve (optional)


  1. In a strainer, rinse the rice in cold water until the water runs clear. This should take some time, a few minutes before it is really rinsed well enough.
  2. Place rinsed rice, water and salt into a large saucepan with a lid. Bring to a boil, then turn down to low for about 10-12 minutes, or until all the water is absorbed.
  3. While the rice cooks, place 1/4 cup vinegar and sugar in a microwave safe bowl and heat for 1 minute or until the sugar is dissolved.
  4. When the rice is done cooking, turn it out into a wooden or plastic bowl. Pour the vinegar over the rice. Then gently stir, trying not to mush the rice, with a large bladed spoon.Cover with a towel and allow to sit until cooled.
  5. While it cools, prepare your other ingredients.
  6. Toss the cucumber with 1 tablespoon rice vinegar.
  7. In a small bowl mix the Japanese mayonnaise and the wasabi powder, if you want. If you don't like wasabi, then just use the mayonnaise straight.
  8. Once the rice is cooled, gently mix it one more time. Then gently mix together the rice, cucumber, avocado, crab and nori strips. Spoon into bowls and top with wasabi mayonnaise and sesame seeds (optional.)
  9. For a home run, serve with a little soy sauce and pickled ginger on the side.

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