Make-Your-Own Sushi Roll/Bowl
April 22, 2025 Janneke Phung
This make-your-own sushi roll/bowl recipe is a recipe that needs no recipe. Truly, this is just meant for inspiration. Use whatever combination of sushi roll filling that sound appealing to you (I’ve listed some ideas below, but please don’t be limited by them!), roll them in a sheet of sushi nori or, even easier, toss it all together in a bowl. Dip or drizzle with coconut aminos and you’ve got yourself delicious Japanese-inspired meal!
Ingredients
| sushi nori seaweed sheets |
Optional filling ideas
| cauliflower rice (possibly held together with a little mayonnaise) | ||
| cucumber sticks, sliced thin | ||
| onion, pickled or green | ||
| carrots, julienned | ||
| mango, thinly sliced | ||
| avocado, sliced | ||
| salmon, smoked, fresh sushi-grade, or canned | ||
| tuna, fresh sushi-grade or canned | ||
| shrimp, cooked | ||
| egg, fried and sliced |
Possible garnishes
| toasted sesame seeds, white and/or black | ||
| mango, sliced | ||
| microgreens | ||
| thin slices of fish | ||
| coconut aminos, to serve alongside |
Directions:
For a roll:
- Lay out sushi nori sheet on a cutting board. If using, spread a thin layer of cauliflower rice (possibly mixed with a little bit of mayonnaise to hold it together better) on the first ¼ of the sheet. I used about ⅓ cup of cauliflower rice for each roll I made.
- On top of the cauliflower, layer the all the other fillings you’re wanting in your roll.
- Start rolling. Be careful as the nori paper is thin and rips easily, but try and get the roll as tight as you can so that the end result holds together better.
- Cut roll into bite-sized pieces. Be gentle, don’t squish out the filling!
- Garnish with sesame seeds, Yummy Yum-Yum Sauce, or any other creative garnish of your choice.
- Dip rolls in coconut aminos (*see recipe notes) for a perfectly yummy bite!
For a bowl:
- Grab a bowl. If using, start with a base of cauliflower rice.
- Add all the toppings of choice, either from the provided list or using your own creativity.
- To get more of the sushi flavor, I still recommend cutting or tearing up a sushi nori sheet or 2 and adding it as a garnish, along with other garnished of choice, like sesame seeds, Yummy Yum-Yum Sauce, etc.
- Don’t forget to drizzle with coconut aminos (*see recipe notes).
Recipe Notes:
- I’ve tried many coconut aminos brands – many fancy and organic. However, I’ve decided that King’s Island coconut aminos is my favorite as it is perfectly salty like soy sauce (unlike other brands which can taste quite sweet). Especially for this recipe, I recommend you get your hands on some King’s Island coconut aminos
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