How to Master Sushi Bowl Architecture

Grain Perfection

Precise cooking and seasoning technique developing optimal texture and umami base.

Component Preparation

Strategic cutting methods ensuring ideal size and shape relationships.

Visual Composition

Artistic arrangement maximizing color contrast and aesthetic appeal.

Flavor Layering

Thoughtful sauce application enhancing each element while maintaining harmony.

Baking Tips

For authentic flavor, don't skip seasoning the quinoa with the vinegar mixture while it's still warm

If using raw fish, ensure it's labeled 'sushi-grade' or 'for raw consumption'

Cook the quinoa slightly al dente to prevent it from becoming mushy in the bowl

For a time-saving option, prepare quinoa and toppings a day ahead and assemble just before serving

To add texture, try adding tempura bits or crispy fried onions as a garnish

For maximum visual appeal, use a variety of colors when selecting your vegetables

Create a 'rainbow' arrangement by placing ingredients in color order around the bowl

For easier eating, cut all components into similar sized pieces

The bowl can be fully customized based on protein preference and dietary restrictions

Try marinating the raw fish in a mixture of soy sauce and citrus juice for 10 minutes for added flavor

Quinoa Sushi Bowl

Name: Quinoa Sushi Bowl
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese Fusion
Ingredients: For the Quinoa Base:; 2 cups uncooked quinoa, rinsed thoroughly; 3½ cups water; ½ teaspoon salt; 3 tablespoons rice vinegar; 2 tablespoons maple syrup or honey; 1 teaspoon salt; For the Protein Options (choose one or mix):; 1 pound sushi-grade salmon, cubed (for raw option); 1 pound salmon fillet (for cooked option); 12 ounces firm tofu, pressed and cubed (for vegetarian option); 8 ounces cooked crab meat or imitation crab; 8 ounces cooked shrimp, peeled and deveined; For the Vegetables and Toppings:; 1 large avocado, sliced or cubed; 1 English cucumber, thinly sliced or julienned; 2 carrots, julienned or spiralized; 1 cup shelled edamame, cooked and cooled; 4 radishes, thinly sliced; 1 sheet nori (seaweed), cut into thin strips; ½ cup microgreens or sprouts; 2 green onions, thinly sliced; 1 tablespoon toasted sesame seeds; 1 tablespoon black sesame seeds; Pickled ginger (optional); Wasabi paste (optional); For the Spicy Mayo Sauce:; ½ cup mayonnaise (or vegan mayo); 2 tablespoons sriracha, adjust to taste; 1 teaspoon sesame oil

This Quinoa Sushi Bowl reimagines traditional Japanese flavors in a nutritious, deconstructed format. By substituting rice with protein-packed quinoa and arranging colorful toppings in an artistic display, this bowl delivers all the satisfaction of sushi in a more accessible form. The medium-difficulty recipe requires some advance preparation of components but rewards with a visually stunning, customizable meal that balances umami richness with fresh vegetables and a zesty sauce.

Prep Time

30 Minutes

Cook Time

20 Minutes

Total Time

50 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Quinoa Base:

2 cups uncooked quinoa, rinsed thoroughly

3½ cups water

½ teaspoon salt

3 tablespoons rice vinegar

2 tablespoons maple syrup or honey

1 teaspoon salt

For the Protein Options (choose one or mix):

1 pound sushi-grade salmon, cubed (for raw option)

1 pound salmon fillet (for cooked option)

12 ounces firm tofu, pressed and cubed (for vegetarian option)

8 ounces cooked crab meat or imitation crab

8 ounces cooked shrimp, peeled and deveined

For the Vegetables and Toppings:

1 large avocado, sliced or cubed

1 English cucumber, thinly sliced or julienned

2 carrots, julienned or spiralized

1 cup shelled edamame, cooked and cooled

4 radishes, thinly sliced

1 sheet nori (seaweed), cut into thin strips

½ cup microgreens or sprouts

2 green onions, thinly sliced

1 tablespoon toasted sesame seeds

1 tablespoon black sesame seeds

Pickled ginger (optional)

Wasabi paste (optional)

For the Spicy Mayo Sauce:

½ cup mayonnaise (or vegan mayo)

2 tablespoons sriracha, adjust to taste

1 teaspoon sesame oil

1 teaspoon lime juice

For the Soy Dressing:

¼ cup low-sodium tamari or soy sauce (use tamari for gluten-free)

2 tablespoons rice vinegar

1 tablespoon toasted sesame oil

1 teaspoon grated fresh ginger

1 small garlic clove, minced

1 teaspoon maple syrup or honey

Instructions

Cook the quinoa: Combine quinoa, water, and ½ teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed. Remove from heat and let stand, covered, for 5 minutes.

While quinoa is still warm, prepare the seasoning: In a small bowl, whisk together rice vinegar, maple syrup or honey, and 1 teaspoon salt until dissolved. Pour over the quinoa and gently fold to combine. Allow to cool completely.

If using raw fish: Cut sushi-grade fish into ½-inch cubes, place in a bowl, cover, and refrigerate until ready to use.

If using cooked salmon: Preheat oven to 400°F (200°C). Place salmon on a baking sheet, brush with olive oil, season with salt and pepper. Bake for 12-15 minutes until just cooked through. Let cool and flake into pieces.

If using tofu: Cut into ½-inch cubes. Heat 1 tablespoon oil in a skillet over medium-high heat. Add tofu and cook until golden on all sides, about 8-10 minutes. In a small bowl, whisk together 2 tablespoons soy sauce, 1 teaspoon sesame oil, and 1 teaspoon maple syrup. Pour over tofu and toss to coat. Cook for another minute, then remove from heat.

Prepare the spicy mayo sauce: In a small bowl, combine mayonnaise, sriracha, sesame oil, and lime juice. Whisk until smooth. Transfer to a squeeze bottle or small ziplock bag with corner snipped for easy drizzling.

Make the soy dressing: In a bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, garlic, and maple syrup or honey.

Prepare all vegetables and toppings as described in the ingredients list.

Assemble the bowls: Divide the seasoned quinoa among four bowls. Arrange your chosen protein and vegetables in separate sections around the bowl in an artistic pattern.

Garnish with strips of nori, green onions, microgreens, and sesame seeds.

Serve with spicy mayo drizzled over the top, soy dressing on the side, and optional wasabi and pickled ginger.

Quinoa Sushi Bowl

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Master Sushi Bowl Architecture

Quinoa Sushi Bowl

Ingredients

Instructions