Japanese Wasabi Bowl Recipe
Make Japanese Wasabi Bowl Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bowl base
Toppings — protein & veg
Wasabi dressing
Finishing & optional garnishes
Method
Bowl base
- 1
Rinse rice
Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, stirring with your hand, until the rinse water runs almost clear (about 2–3 minutes). Drain for 10 minutes.
- 2
Cook rice
Combine rinsed rice and 480 ml water in a rice cooker or small heavy-bottomed pot. If using a pot, bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, for 10 minutes.
- 3
Season rice
While the rice rests, mix 2 tbs rice vinegar, 1 tsp sugar, and 1 tsp fine sea salt until dissolved. Transfer rice to a shallow bowl or wooden hangiri if available, drizzle the vinegar mixture over the hot rice, and fold gently with a rice paddle or spatula to combine and cool slightly. Fan the rice or let it sit uncovered for 5 minutes to reach warm serving temperature.
Wasabi dressing
- 4
Make dressing
In a small bowl, whisk together 1 tsp wasabi paste, 3 tbs Japanese mayonnaise, 1 tbs soy sauce, 1 tsp rice vinegar, 1 tsp sesame oil, and 1 tsp honey or mirin. Add up to 1 tsp cold water to thin the dressing to a pourable consistency. Taste and adjust: add more wasabi for heat, more soy for salt, or more honey for sweetness.
Toppings — protein & veg
- 5
Prepare salmon
If using sushi-grade salmon, pat dry with paper towel. Slice thinly across the grain (for sashimi-style) or dice into bite-sized cubes if you prefer poke-style. Keep chilled until assembly.
- 6
Assembly & finishing
- 7
- 8
Dress and garnish
Drizzle 1–2 tbs of the wasabi dressing over each bowl (or serve extra on the side). Sprinkle sliced scallions, toasted sesame seeds, and nori strips over the bowls. Add a small dollop (about 1/4–1/2 tsp) extra wasabi at the side and offer soy sauce or tamari to taste. If desired, finish with a light dusting of shichimi togarashi.
- 9
Serve
Serve immediately while rice is warm. Provide chopsticks or spoons and let diners mix the bowl if they like. Leftover dressing can be refrigerated up to 3 days; raw fish should be consumed the same day.