Description
This viral kimchi sushi bowl is a vibrant, flavor-packed dish combining tangy kimchi, fluffy sushi rice, fresh vegetables, and savory protein. It’s easy, customizable, and perfect for quick meals or meal prep.
Ingredients
- 1 ½ cups cooked sushi rice
- 2 tbsp rice vinegar
- 1 tsp sugar
- ½ tsp salt
- 1 cup kimchi, chopped
- 1 cup cooked chicken breast or tofu, diced
- 2 tbsp soy sauce or tamari
- 1 tbsp sesame oil
- 1 cup cucumber, sliced
- ½ cup carrots, shredded
- 1 avocado, sliced
- 2 nori sheets, cut into strips
- 2 tbsp green onions, chopped
- 1 tbsp sesame seeds
- 3 tbsp spicy mayo
- 1–2 tsp sriracha
- 1 tbsp lime juice
Instructions
1. Rinse sushi rice under cold water until clear, then cook according to package instructions.
2. While warm, mix rice with vinegar, sugar, and salt. Let cool slightly.
3. Cook chicken in a pan for 6–8 minutes until golden, or pan-fry tofu until crisp.
4. Toss cooked protein with soy sauce and sesame oil.
5. Prepare vegetables by slicing cucumber, shredding carrots, and slicing avocado.
6. Chop kimchi into bite-sized pieces.
7. Assemble bowl with rice as the base.
8. Add protein, kimchi, cucumber, carrots, and avocado in sections.
9. Top with nori strips, green onions, and sesame seeds.
10. Drizzle spicy mayo and sriracha, then finish with lime juice before serving.
Notes
- Swap chicken for tofu to keep it vegetarian.
- Add a soft-boiled egg for extra protein.
- Store components separately for meal prep.
- Add sauce just before serving for best texture.
- Adjust spice level with more or less sriracha.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Assemble
- Cuisine: Korean-Japanese Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 45mg