Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (200 g) sushi rice (short-grain Japanese rice), rinsed
- 1 1/4 cups (300 ml) water
- 2 tbsp (30 ml) seasoned rice vinegar
- 1 tsp (4 g) sugar
- 1/2 tsp (3 g) kosher salt
- 2 large eggs
- 1 medium ripe avocado, sliced
- 1/2 English cucumber (about 150 g), thinly sliced
- 2 tsp toasted sesame seeds
- 1 sheet nori, cut into thin strips
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) toasted sesame oil
- 1 tbsp (15 ml) rice vinegar (unseasoned)
- 1 tsp honey (or maple syrup)
- Optional: 4 oz (115 g) smoked salmon, or 7 oz (200 g) extra-firm tofu
Do This
- 1. Cook rinsed sushi rice with 1 1/4 cups water; rest covered 10 minutes.
- 2. Stir together seasoned rice vinegar, sugar, and salt; fold into hot rice and cool slightly.
- 3. Cook eggs for 7 minutes (jammy); ice-bath 2 minutes; peel and halve.
- 4. Slice avocado; thinly slice cucumber; cut nori into strips.
- 5. Whisk soy sauce, sesame oil, rice vinegar, and honey for a quick dressing.
- 6. Build bowls: rice + avocado + cucumber + egg; add sesame and nori.
- 7. Add smoked salmon or tofu if using; drizzle dressing and serve right away.
Why You’ll Love This Recipe
- Fresh but filling: sushi-style rice, creamy avocado, and a jammy egg make it satisfying without feeling heavy.
- Weekday-friendly: a handful of simple ingredients, plus easy mix-and-match toppings.
- Modern brunch vibe at home: it looks impressive, but the techniques are straightforward.
- Customizable: keep it vegetarian with tofu, or add smoked salmon for an extra savory boost.
Grocery List
- Produce: 1 medium ripe avocado, 1/2 English cucumber, optional scallions (for garnish)
- Dairy & Eggs: 2 large eggs
- Pantry: sushi rice (short-grain), seasoned rice vinegar, unseasoned rice vinegar, soy sauce, toasted sesame oil, sugar, kosher salt, honey (or maple syrup), toasted sesame seeds, nori
- Optional Protein: smoked salmon or extra-firm tofu
Full Ingredients
Sushi-Style Rice Base
- 1 cup (200 g) sushi rice (short-grain Japanese rice)
- 1 1/4 cups (300 ml) water
- 2 tbsp (30 ml) seasoned rice vinegar
- 1 tsp (4 g) granulated sugar
- 1/2 tsp (3 g) kosher salt
Jammy Soft Eggs
- 2 large eggs
- Ice water bath (a bowl of cold water plus 6 to 8 ice cubes)
Vegetable Toppings
- 1 medium ripe avocado (about 200 g), halved, pitted, peeled, and sliced
- 1/2 English cucumber (about 150 g), thinly sliced (or cut into half-moons)
- 1 sheet nori, cut into thin strips (use kitchen scissors)
- 2 tsp toasted sesame seeds
- Optional garnish: 1 scallion, thinly sliced
Quick Soy-Sesame Dressing
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) toasted sesame oil
- 1 tbsp (15 ml) unseasoned rice vinegar
- 1 tsp honey (or maple syrup)
- Optional heat: 1/4 tsp chili flakes or 1 tsp sriracha
Optional Add-Ons (Choose One)
- Smoked salmon: 4 oz (115 g), torn into bite-size pieces
- Tofu (quick pan-sear): 7 oz (200 g) extra-firm tofu, patted dry and cut into 1/2-inch (1.25 cm) cubes
- If pan-searing tofu, you’ll also need: 1 tsp neutral oil (5 ml), plus a pinch of salt
Step-by-Step Instructions
Step 1: Rinse the rice and start cooking
Place 1 cup (200 g) sushi rice in a fine-mesh strainer and rinse under cool water, swishing with your fingers, until the water runs mostly clear, about 45 to 60 seconds. This helps the rice cook up fluffy instead of gummy.
Add the rinsed rice and 1 1/4 cups (300 ml) water to a small saucepan with a tight-fitting lid. Bring to a boil over medium-high heat. As soon as it boils, reduce heat to low, cover, and simmer for 18 minutes (do not lift the lid). Remove from heat and keep covered to steam for 10 minutes.
Step 2: Season the rice (sushi-style)
While the rice rests, stir together 2 tbsp (30 ml) seasoned rice vinegar, 1 tsp (4 g) sugar, and 1/2 tsp (3 g) kosher salt in a small bowl until dissolved.
Transfer the hot rice to a wide bowl (a shallow bowl helps it cool faster). Drizzle the vinegar mixture over the rice and gently fold with a spatula until evenly coated. Let the rice cool until warm (not steaming hot), about 5 minutes. For a breakfast bowl, warm rice is ideal because it slightly softens the avocado and makes everything feel cozy.
Step 3: Cook the jammy eggs
Bring a small pot of water to a steady boil over high heat. Carefully lower in 2 large eggs. Reduce heat slightly to maintain a gentle boil and cook for 7 minutes for a jammy yolk.
Immediately transfer eggs to an ice water bath for 2 minutes. Tap and peel. Slice in half right before serving for the prettiest yolk.
Step 4: Prep the toppings
Slice the avocado into thin slices. Thinly slice the 1/2 English cucumber. Cut the nori into thin strips using scissors. If using scallions, thinly slice them now.
Keep everything separate so you can build a neat, colorful bowl.
Step 5: Mix the quick soy-sesame dressing
In a small bowl, whisk together 2 tbsp (30 ml) soy sauce, 1 tbsp (15 ml) toasted sesame oil, 1 tbsp (15 ml) rice vinegar, and 1 tsp honey until glossy and well combined. Taste and adjust if you like: a tiny splash more vinegar for brightness, or a touch more honey for balance.
Step 6: Optional: Pan-sear tofu (if using)
If you’re adding tofu instead of smoked salmon, heat 1 tsp neutral oil (5 ml) in a nonstick skillet over medium-high heat. Add the tofu cubes in a single layer and sprinkle with a small pinch of salt. Cook, turning occasionally, until golden on multiple sides, about 6 to 8 minutes. Remove from heat.
You can drizzle a teaspoon of the dressing over the tofu in the pan right at the end (off heat) for extra flavor.
Step 7: Assemble the bowls and serve
Divide the seasoned rice between two bowls (about 1 1/2 cups cooked rice total). Arrange sliced avocado and cucumber over the rice. Add 1 jammy egg (two halves) to each bowl.
Top with nori strips and 2 tsp toasted sesame seeds. Add smoked salmon (torn into pieces) or the pan-seared tofu, if using. Drizzle each bowl with the soy-sesame dressing (start with about 1 1/2 tbsp per bowl, then add more to taste). Serve immediately while the rice is still pleasantly warm.
Pro Tips
- Rinse rice thoroughly: it’s the biggest difference between clean, distinct grains and overly sticky rice.
- Don’t skip the rest time: the covered 10-minute steam after simmering finishes the texture without extra water.
- Jammy egg timing: 7 minutes gives a set white and a soft, custardy yolk. If you prefer a firmer yolk, cook for 8 minutes.
- Cut nori last: it stays crisp longer. If it sits on moist ingredients too long, it softens (still tasty, just less crunchy).
- Balance the bowl: if your soy sauce is very salty, use low-sodium soy sauce or reduce the dressing slightly and add a squeeze of lemon (optional) for brightness.
Variations
- Spicy breakfast poke bowl: stir 1 tsp sriracha into the dressing and top with an extra pinch of chili flakes.
- Extra-veg crunch: add 1/2 cup (35 g) shredded carrots or 1/2 cup (50 g) shelled edamame (thawed if frozen).
- Gluten-free: use tamari instead of soy sauce and confirm your vinegar and nori are labeled gluten-free.
Storage & Make-Ahead
For best texture, assemble and eat immediately. If you want to prep ahead, store components separately in airtight containers in the refrigerator: cooked seasoned rice (up to 2 days), dressing (up to 5 days), sliced cucumber (up to 2 days), and eggs (cooked and unpeeled, up to 3 days). Avocado is best cut right before serving. To rewarm rice, microwave it covered with a damp paper towel for 30 to 45 seconds until just warm (not hot), then build your bowl.
Nutrition (per serving)
Approximate, for 1 bowl (without optional smoked salmon or tofu): 520 calories, 16 g protein, 20 g fat, 70 g carbohydrates, 8 g fiber, 900 mg sodium. Values will vary by brand of soy sauce and whether you add salmon or tofu.
