Go Back
Various containers of back to school meal prep ideas laid out on a kitchen counter

DIY Lunchbox Sushi Bowls

These DIY Lunchbox Sushi Bowls are perfect for a quick, healthy, and customizable meal on the go. They are easy to assemble with prepped ingredients and stay fresh for days in the refrigerator.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 bowl
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cooked sushi rice can be prepped on Sunday
  • 1/2 cup cooked and shredded chicken or canned tuna seasoned with a dash of soy sauce/sesame oil, can be prepped ahead
  • 1/4 cup shredded carrots pre-shredded
  • 1/4 cup sliced cucumber pre-sliced
  • 1/4 cup edamame, shelled can be frozen and thawed
  • 1 sheet nori cut into small strips or crumbled
Optional
  • 1 tbsp soy sauce or tamari for dipping (packed separately)
  • 1 tsp sesame seeds for garnish

Equipment

  • bento-style lunch container
  • small container
  • fork or chopsticks

Method
 

Assembly
  1. Place the cooked sushi rice into the bottom of a bento-style lunch container or a container with dividers.
  2. Arrange the chicken/tuna, carrots, cucumber, and edamame in separate sections or alongside the rice.
  3. Sprinkle the nori strips or crumbs over the chicken/tuna or rice.
  4. Optionally, sprinkle sesame seeds over the ingredients for garnish.
  5. Pack a small, separate container with soy sauce or tamari for dipping.
  6. Include a fork or chopsticks for eating.
  7. Store the assembled sushi bowl in the refrigerator for up to 3 days.

Notes

This recipe is highly customizable! Feel free to swap out ingredients based on your preferences. Add avocado, bell peppers, or even a drizzle of sriracha mayo for extra flavor. Prepping the rice, protein, and vegetables ahead of time will make assembly even faster. Remember to pack any sauces separately to prevent the rice from getting soggy.