Cookwith

Name: California-Style Sushi Bowl (Gluten-Free)
Prep time: 35 min
Total time: 35 min
Yield: 3 servings
Ingredients: 1 cup sushi rice (certified gluten-free); 1 1/4 cups water; 2 tbsp unseasoned rice vinegar; 1 1/2 tsp sugar; 1/2 tsp kosher salt; 8 oz sushi-grade salmon or tuna, sliced or diced (or use cooked shrimp for an alternative); 1 large avocado, diced; 1 medium Persian cucumber, thinly sliced; 1/2 cup shredded carrots; 1/2 cup shelled edamame (thawed if frozen); 2 sheets gluten-free nori, cut into thin strips; 2 tbsp gluten-free soy sauce or tamari; 1 tbsp toasted sesame oil; 1 tsp wasabi paste (optional); 2 tsp pickled ginger (ensure gluten-free); 1 tbsp black or white sesame seeds; 2 green onions, thinly sliced

California-Style Sushi Bowl (Gluten-Free)

ToastedOrange9161

This California-inspired sushi bowl captures the essence of sushi night in a vibrant, deconstructed format—no rolling required! Sushi rice is seasoned and cooled for authentic flavor, then topped with a rainbow of fresh, California-favorite ingredients: ripe avocado, crunchy cucumber, sweet carrots, and creamy edamame, alongside your choice of sushi-grade fish or shrimp. Toasted nori strips, sesame seeds, and a drizzle of tamari bring classic sushi-shop notes, while pickled ginger and wasabi add zing. It's a gluten-free, nourishing bowl that celebrates peak summer produce and is as beautiful as it is delicious.

Ingredients

Instructions

Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.
While the rice cooks, in a small bowl, mix together rice vinegar, sugar, and salt until dissolved.
Transfer cooked rice to a large bowl. Gently fold in the vinegar mixture with a wooden spoon or paddle, fanning the rice to cool. Let it come to room temperature.
Prep the toppings: dice the avocado, slice the cucumber, shred the carrots, thaw the edamame, and cut the nori into strips. Cut fish into bite-size pieces if not already done.
Arrange the seasoned rice in bowls. Artfully top with salmon or tuna, avocado, cucumber, carrots, edamame, and nori strips.
Drizzle with gluten-free soy sauce and toasted sesame oil. Sprinkle with sesame seeds and sliced green onions. Add pickled ginger and wasabi to the side, if desired.
Serve immediately for best texture and color.