A Sushi Roll in layered bowl form! These are the simplified way to enjoy all the flavors of a sushi Roll in a fraction of the time! You get a hearty bowl of sushi rice layered together with so many delicious flavors and textures. Who could resist? Even Mini sushi bowls are a hit for a party!

Sushi Rolls the Quick and Easy Way! How could you go wrong with deconstructed sushi piled high in a bowl? It’s destined to be a new go-to.  It’s so easy, just chop everything up and toss it together then serve it individual bowls. No meticulous cutting and rolling just slice it, dice it, dress it and boom! to weeknight re Top it with an easy homemade spicy aioli to perfectly balance the flavors.



Bottom Layer choices





Selections of Veggie options

Carrots - shredded

Red Cabbage - shredded

Avocado’s - cubed or sliced

Cucumbers - shredded or cubed

Sweet Potatoes or Zucchini - shredded or spiralized 

Mango Salsa - recipe below


Seafood Options - add one or more of the following

Ahi Tuna marinated in Asian Sesame Sauce for a few minutes

Shrimp cocktail cut into bite size pieces and marinated a few minutes in Asian Sesame Sauce

Smoked Salmon


Mango Salsa

1 mango cubed

½ cucumber cubed (optional)

2-3 green onion diagonally sliced

1 red bell pepper diced

1-2 tablespoons cilantro chopped

1 teaspoon Fresco “Chili Lime Chipotle”

2 tablespoons lime juice

Toss together


Asian Sesame Sauce

1/2 tablespoon Fresco “Cajun Mix”

¼ cup soy sauce

¼ cup rice wine vinegar

2 cloves garlic

½ teaspoon of sesame seed

¼ cup tablespoons brown sugar *

1 teaspoon sesame oil

Whisk all ingredients until sugar is dissolved.

*can reduce or omit brown sugar


Creamy Sriracha Sauce

1 cup mayonnaise

1 teaspoon Fresco “Blackening Blend”

2 tablespoons Sriracha sauce

Mix well.  Put in squeeze bottle for drizzling over dishes.

Layer with rice first, next place avocado in bowl next to marinated tuna, shrimp or salmon, Place vegetables of choice on top of rice. Follow with a drizzle with Creamy Sriracha Sauce following top off with sesame seeds.

Sheila CapitoComment