Japanese Seafood Sushi Rice Bowl

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A bright, elegant Japanese rice bowl featuring an assortment of sashimi-grade seafood arranged over seasoned sushi rice. Cool, clean flavors from the ocean are balanced by tangy rice and crisp garnishes for a refreshing meal that feels special yet comes together in about 50 minutes. Best served the moment the rice is freshly seasoned and the fish is well chilled.

Nutrition Facts

Per serving (estimated)

• 495 kcalCalories
• 9 gFat
• 1.5 gSaturated Fat
• 68 gCarbs
• 1 gFiber
• 5 gSugar
• 32 gProtein
• 720 mgSodium
• 560 mgPotassium
• 75 mgCalcium
• 2 mgIron
• 3 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the sushi rice

• 2 cups Japanese short-grain rice
• 2 1/4 cups cold water
• 1/4 cup rice vinegar
• 2 tbsp granulated sugar
• 1 tsp fine sea salt

For the sashimi toppings

• 4 oz sashimi-grade tuna, sliced 1/4-inch thick
• 4 oz sashimi-grade salmon, sliced 1/4-inch thick
• 4 oz sashimi-grade yellowtail (hamachi), sliced 1/4-inch thick
• 4 large sashimi-grade shrimp, peeled and deveined
• 4 oz sashimi-grade sea scallops, side muscle removed

For the garnishes and serving

• 4 shiso leaves (perilla)
• 2 tbsp masago or tobiko (fish roe)
• 1 sheet nori, cut into thin strips
• 2 scallions, thinly sliced on the bias
• 3 tbsp low-sodium soy sauce
• 1 tsp prepared wasabi
• 1 tbsp pickled ginger (gari), plus more for serving
• 1 tsp toasted sesame seeds

Directions

1. Rinse the rice in cold water 3 to 4 times, draining until the water runs nearly clear. Combine with 2 1/4 cups cold water in a rice cooker and start; or bring to a boil in a saucepan, cover, reduce to low, and simmer 18 minutes without lifting the lid.
2. Meanwhile, gently warm the rice vinegar with the sugar and salt in a small pan over low heat just until the granules dissolve. Do not boil, then set aside to cool.
3. Transfer the hot rice to a wide wooden or glass bowl. Drizzle the vinegar mixture over the rice and fold with a cutting or slicing motion using a rice paddle, fanning briefly to cool it to body temperature and give it a glossy finish.
4. Bring a small pot of water to a gentle simmer and cook the shrimp 60 to 90 seconds until just opaque and curled; immediately transfer to an ice bath for 2 minutes, then pat dry and slice each in half lengthwise.
5. Pat the scallops dry with paper towels and slice crosswise into 1/4-inch rounds. Cover all sliced seafood with plastic wrap and refrigerate until ready to assemble.
6. Divide the seasoned rice among four wide bowls and lay a shiso leaf on top of each portion. Arrange the tuna, salmon, yellowtail, shrimp, and scallops in alternating sections over the rice.
7. Sprinkle the roe, nori strips, and sliced scallions over the seafood, then dust with sesame seeds.
8. Whisk together the soy sauce and wasabi in a small bowl until smooth. Serve each bowl with the wasabi-soy on the side along with a small mound of pickled ginger, letting diners drizzle and garnish to taste.

Cook’s Notes

• Always buy fish labeled 'sashimi-grade' or 'sushi-grade' from a reputable fishmonger and use it the same day for the best texture and food safety.
• Keep a very sharp, thin-bladed knife damp and ready for slicing the fish; wiping the blade between cuts gives clean, neat slices without tearing.
• Season the rice while it is still warm so it absorbs the vinegar dressing fully, but let it cool to room temperature before topping with cold seafood.
• For a citrusy finish, swap a teaspoon of the rice vinegar for yuzu juice, or add a few thin slices of avocado for extra richness.
• For a lightly cooked aburi-style topping, briefly torch or sear the salmon and tuna on one side before arranging on the rice.

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