My kids love this dinner, and it only requires that I cook one thing - rice. The rice tastes best at room temperature (not hot) so get the rice cooking early enough that it can sit out and cool at least 15 minutes before dinner.
My kids like the rice completely plain, so I serve soy sauce and rice vinegar on the side for the adults.
- 2 cups uncooked white or brown rice, cooked using your favorite method, then cooled to room temperature (read the blog post above for cooking instructions for all type of rice)
- 8 to 12 ounces salmon lox, smoked salmon or leftover cooked salmon
- 2 avocados, sliced or cut into small chunks
- 2 packages seaweed snacks (or whole sheets of nori cut into rectangles with scissors)
- Optional: sliced cucumbers
I line the ingredients up on the counter, and let everyone assemble their own sushi bowl.
- Scoop cooked rice into a bowl
- Top with pieces of salmon, avocado and (optional) cucumber.
- Crumble seaweed snacks or nori on top, or serve seaweed on the side. One of my kids likes to wrap her bowl ingredients in seaweed snacks to make little bite-sized "sushi bundles"
- Serve soy sauce and rice vinegar on the side. Store-bought or homemade furikake is also good on top.
When my kids were really little, I used kitchen shears to chop everything in their bowl up into bite-sized pieces they could easily eat with a spoon.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: 30 Minutes Meals
- Method: No-bake
- Cuisine: Japanese American
Keywords: sushi bowl, sushi bowl for kids, lox, smoked salmon bowl,