Dinner

Green Goddess Sushi Bowl Recipe

ByCleo Brixton December 19, 2025December 19, 2025

Introduction

This Green Goddess Sushi Bowl is a fresh and vibrant take on classic sushi flavors, combined in a convenient, bowl-friendly format. Packed with tender asparagus, creamy avocado, crisp veggies, and a spicy sriracha mayo, it’s perfect for a light lunch or dinner.

The image shows a white bowl filled with layers of fresh food on a white marbled surface. The bottom layer is white rice, topped on the right side by green roasted asparagus spears. Thin, dark green seaweed sheets are placed next to the asparagus. To the left of the seaweed, there are thin cucumber slices fanned out in a semi-circle. Above these slices, a half avocado sliced into thin, even pieces is arranged in a fan shape. On the far left, green bell pepper strips stand vertically, and a small lime wedge is placed in the center front. The whole bowl is sprinkled lightly with sesame seeds and black pepper. The scene includes a pair of chopsticks resting on the bowl's edge and parts of other similar bowls and glasses in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Short Grain White Rice
2 cups Water
3 tablespoons Rice Vinegar
1 tablespoon Granulated Sugar
1/2 teaspoon Salt
1 tablespoon Oil
1 clove Garlic
0.5 pound Asparagus
1 Avocado
1/4 Lime
1/2 Cucumber
1/2 Green Bell Pepper
6 Nori Sheets
Sesame Seeds, to taste
1/2 cup Mayonnaise
2 tablespoons Sriracha

Instructions

Step 1: Rinse the rice under cold water by adding water, swirling the rice, and draining. Repeat several times until the water runs clear. Combine the rinsed rice and 2 cups of water in a pot and bring to a boil over high heat.
Step 2: Once boiling, reduce the heat to low, cover, and simmer for 15 minutes without lifting the lid or stirring.
Step 3: Remove the pot from heat and let it rest, covered, for another 15 minutes while you prepare the other ingredients.
Step 4: In a microwave-safe bowl, combine rice vinegar, sugar, and salt. Microwave for about 15 seconds, then stir until the sugar dissolves. Set aside.
Step 5: Heat oil in a large skillet over medium heat. Add minced garlic and asparagus, cooking until the asparagus is tender when pierced with a fork.
Step 6: Thinly slice the avocado, cucumber, and green bell pepper. Squeeze lime juice over the avocado slices to prevent browning.
Step 7: Sprinkle half of the vinegar mixture over the warm rice and gently stir to combine. Add the remaining vinegar and continue to fold the rice until evenly seasoned.
Step 8: In a small bowl, mix mayonnaise and sriracha until smooth to make the spicy mayo.
Step 9: Divide the seasoned rice into 2 to 3 bowls. Top with cooked asparagus, avocado, cucumber, bell pepper, and crumbled nori sheets. Garnish with sesame seeds and drizzle with the sriracha mayo before serving.

Tips & Variations

For extra flavor, toast the sesame seeds lightly before sprinkling them on the bowls.
Swap asparagus for snap peas or steamed broccoli for different veggies.
Add pickled ginger or a drizzle of soy sauce for authentic sushi bowl touches.
Use vegan mayonnaise to make this dish dairy-free.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep dressings separate until ready to serve to maintain freshness. Reheat the rice gently in the microwave and add fresh toppings before eating to keep textures vibrant.

How to Serve

The image shows a white bowl filled with several layers starting with white rice at the bottom edge, topped with grilled green asparagus on one side. Next to the asparagus is a small piece of dark dried seaweed. Layered slices of fresh green cucumber fan out across part of the bowl, partially covered by thin slices of ripe avocado sprinkled lightly with sesame seeds. A wedge of light green lime rests beside the cucumber and avocado slices. On the side, a few long strips of green bell pepper stand upright. The bowl is placed on a bright yellow surface with two glasses of clear liquid and a pair of chopsticks resting near the bottom edge of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, brown rice can be used but cooking times will be longer and texture may be chewier. Adjust water and cooking time accordingly.

How spicy is the sriracha mayo?

The sriracha mayo adds a mild to moderate heat that pairs well with the fresh vegetables. You can adjust the amount of sriracha to suit your taste or omit it for a milder version.