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Sushi Bowl

Sushi Bowl Recipe - This sushi roll deconstructed into a bowl works wonderfully because it’s such a logical way to simplify sushi for serving at home. My favorite vegetarian sushi has lots of contrasting flavors and textures, and this bowl centers on tender rounds of honey-soy glazed sweet potato, which offer contrast to the creamy avocado, crisp cucumber, and bitter daikon radish—all common sushi roll components—arranged on top of a pile of sticky sushi rice. If pressed for time, skip the glazing step—but you may just need a little bit more soy sauce to season the bowl at the table. And just as with a sushi roll, I like to stir the wasabi into my dish of soy sauce at the table, until it’s spicy enough to give me an adrenaline rush.

Sushi Bowl Recipe


  • 1 medium sweet potato, peeled if desired (10 to 12 ounces)
  • 2 tablespoons honey
  • 1 tablespoon soy sauce, plus more for serving
  • 1 tablespoon neutral-tasting oil
  • One 4-inch length daikon radish
  • 1 small cucumber
  • 1 avocado
  • Four 2-inch squares toasted nori
  • 1 tablespoon rice or brown rice vinegar
  • ½ teaspoon fine sea salt
  • ¼ teaspoon sugar
  • 5 cups freshly cooked short-grain white or brown rice
  • 2 tablespoons toasted sesame seeds
  • 2 scallions, white and green parts, thinly sliced on the bias, for garnish
  • Wasabi paste, for serving
  • Pickled Ginger, for serving

How to make Sushi Bowl

  1. Slice the sweet potato into rounds about ¾ inch thick. Fill a saucepan fitted with a steamer unit with about ½ inch of water and bring to a simmer. Add the sweet potato to the steamer basket, cover, and cook until just tender, 7 to 10 minutes. Transfer to a plate or bowl to cool until safe to handle.
  2. In a small bowl, whisk together the honey and soy sauce. Heat a skillet over medium-high heat. Add the oil and, when it shimmers, arrange the potato in a single layer in the pan. Cook for 1 to 2 minutes, until it just begins to color and get crisp. Flip and repeat on the other side. Pour in the honey-soy mixture and cook until the sauce thickens and the potato is glazed, turning it frequently to ensure that it’s well coated, 1 to 2 minutes more. Remove from the heat.
  3. Peel the daikon and cut it into matchsticks about ¼ inch thick and 2 inches long. Do the same with the cucumber. Peel the avocado and slice it into thin slabs.
  4. Just before serving, wave the nori squares over the flame of a gas burner a few times until the corners curl and they turn crisp, or roast under a broiler, flipping periodically. Slice into thin strips with a chef’s knife, or crumble with your fingers.
  5. Stir the rice vinegar, salt, and sugar together until the solids dissolve. Drizzle over the hot cooked rice, add the sesame seeds, and stir gently to combine. Taste and add a few more sprinkles of vinegar if desired.
  6. Divide the rice among four bowls. Arrange the glazed potato slices, daikon, cucumber, and avocado on top of the rice in each bowl. Sprinkle the nori over the top of each serving and garnish with the scallions. Serve with individual dishes for the additional soy sauce, the wasabi, and pickled ginger at the table.