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Wash 1 cup of sushi rice thoroughly 3-4 times until the water runs clear. This removes excess starch and helps with the texture.

Soak the washed rice in water for 30 minutes. This helps the rice cook evenly.

Transfer the soaked rice to a pot, add 1 1/2 cups of water, and cook on medium flame for 15 minutes. Bring to a boil, then reduce heat to low, cover, and simmer until all water is absorbed.

Once cooked, let the rice rest in the pot, covered, for 10 minutes. Do not lift the lid during this time.

While the rice is resting, prepare the sushi seasoning. In a separate small bowl, combine 1/4 cup vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt. Mix well until the sugar completely dissolves.

Transfer the cooked rice to a large, shallow bowl or baking sheet. Add the prepared sushi seasoning mixture to the rice. Mix gently with a wooden spoon or spatula, using a cutting motion, to combine without mashing the rice. Spread the rice out to cool completely to room temperature.

Prepare the spicy mayo: In a small bowl, combine 1 tablespoon mayonnaise and 1 tablespoon sriracha. Mix well until smooth and creamy.

Prepare the soy dressing: In another small bowl, combine 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, 1/2 teaspoon honey, and 1/2 teaspoon ginger garlic paste. Mix well until all ingredients are combined.

Cut the avocado, cucumber, carrot, and paneer into small, bite-sized pieces, suitable for topping a bowl.

To assemble the sushi bowls, place a generous amount of the seasoned and cooled sushi rice at the bottom of each serving bowl.

Artfully arrange the cut avocado, cucumber, carrot, and paneer over the rice in separate sections or mixed as desired.

Drizzle both the spicy mayo and the soy sauce dressing generously over the toppings.

Garnish each bowl with sesame seeds, chopped spring onion, and chili flakes for extra flavor and presentation. Serve immediately or chill to serve cold.


Wash 1 cup of sushi rice thoroughly 3-4 times until the water runs clear. This removes excess starch and helps with the texture.

Soak the washed rice in water for 30 minutes. This helps the rice cook evenly.

Transfer the soaked rice to a pot, add 1 1/2 cups of water, and cook on medium flame for 15 minutes. Bring to a boil, then reduce heat to low, cover, and simmer until all water is absorbed.

Once cooked, let the rice rest in the pot, covered, for 10 minutes. Do not lift the lid during this time.

While the rice is resting, prepare the sushi seasoning. In a separate small bowl, combine 1/4 cup vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt. Mix well until the sugar completely dissolves.

Transfer the cooked rice to a large, shallow bowl or baking sheet. Add the prepared sushi seasoning mixture to the rice. Mix gently with a wooden spoon or spatula, using a cutting motion, to combine without mashing the rice. Spread the rice out to cool completely to room temperature.

Prepare the spicy mayo: In a small bowl, combine 1 tablespoon mayonnaise and 1 tablespoon sriracha. Mix well until smooth and creamy.

Prepare the soy dressing: In another small bowl, combine 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, 1/2 teaspoon honey, and 1/2 teaspoon ginger garlic paste. Mix well until all ingredients are combined.

Cut the avocado, cucumber, carrot, and paneer into small, bite-sized pieces, suitable for topping a bowl.

To assemble the sushi bowls, place a generous amount of the seasoned and cooled sushi rice at the bottom of each serving bowl.

Artfully arrange the cut avocado, cucumber, carrot, and paneer over the rice in separate sections or mixed as desired.

Drizzle both the spicy mayo and the soy sauce dressing generously over the toppings.

Garnish each bowl with sesame seeds, chopped spring onion, and chili flakes for extra flavor and presentation. Serve immediately or chill to serve cold.
