Name: A Trip Down Memory Lane: Japanese-Mediterranean Fusion Bowl
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup short-grain sushi rice; 1 1/2 cups water; 2 tbsp seasoned rice vinegar; 1 medium Japanese cucumber, thinly sliced; 1/4 tsp salt; 1 large avocado, sliced; 1/2 cup shelled edamame, cooked; 1/2 cup cherry tomatoes, halved; 1/2 small red onion, thinly sliced; 2 tbsp olive oil; 1 tbsp soy sauce or tamari (gluten-free if needed); 1/2 tsp toasted sesame oil; 1/2 lemon, juiced; 1/2 cup nori sheets, cut into thin strips; 2 tbsp toasted sesame seeds; Fresh microgreens or baby arugula, for serving

A Trip Down Memory Lane: Japanese-Mediterranean Fusion Bowl

CookwithNewsletter

This Japanese-Mediterranean Fusion Bowl captures the spirit of discovery and comfort—layering the familiar warmth of seasoned rice and creamy avocado with the vibrant crunch of cucumber, bursts of edamame, and Mediterranean brightness from olive oil and lemon. Each bowl is a canvas for storytelling, inviting you to reminisce about family travels, market adventures, and quiet dinners at home. The mix of flavors and textures makes every bite both grounding and inspiring—a perfect way to honor the journeys that shape us.

Ingredients

Instructions

Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a 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 rice is cooking, toss sliced cucumber with 1/4 tsp salt and let sit for 10 minutes. Rinse and pat dry to remove excess salt and draw out moisture (par-cook technique for improved texture).
In a small bowl, whisk together olive oil, soy sauce, toasted sesame oil, and lemon juice to create a bright, umami-packed dressing.
Fluff the rested rice with a fork and fold in seasoned rice vinegar. Let cool slightly.
To assemble, divide rice among four bowls. Arrange cucumber, avocado, edamame, cherry tomatoes, and red onion atop the rice for vibrant color and textural contrast.
Drizzle each bowl with the dressing. Sprinkle with toasted sesame seeds and nori strips. Top with microgreens or baby arugula for a fresh finish.
Serve immediately, sharing memories and stories over each bite.