Coconut Lime “Sushi” Bowls with Mango & Avocado — A Tropical, Fresh Take on Sushi! 🥥🍋🍣

Hey friend! If you love sushi but don’t always feel like rolling seaweed sheets or fussing with chopsticks, this Coconut Lime “Sushi” Bowl is about to be your new favorite dinner. It’s bright, creamy, and bursting with tropical flavor — think sushi, but simplified and served in a bowl. Coconut rice brings a sweet, fragrant base, while mango and avocado add freshness and creaminess. The lime and sesame dressing ties everything together for a zesty finish that feels both indulgent and nourishing. It’s sushi deconstructed — and better than takeout!

Why You’ll Love This Recipe

This is one of those meals that feels fancy but comes together in under 30 minutes. It’s vibrant, vegan-friendly, and easy to customize — no sushi mat required! You get all the textures of sushi (the sticky rice, creamy avocado, juicy mango, and crunchy toppings) in one spoonful. It’s the kind of bowl that makes you feel refreshed, full, and just a little proud that you made something so beautiful at home. Plus, it’s equally delicious warm, chilled, or meal-prepped for the week.

Nutritional Benefits

Don’t let the dessert-like ingredients fool you — this bowl is packed with nutrition! Coconut milk gives healthy fats for lasting energy, avocado adds heart-healthy monounsaturated fats and potassium, and mango provides vitamin C and natural sweetness. The sushi rice gives steady carbs for fuel, while sesame seeds and edamame boost protein and minerals. The lime adds a touch of vitamin C and balances everything perfectly. It’s a nourishing meal that tastes like sunshine in a bowl!

Adaptable Variations

• Add Protein: Top with grilled shrimp, tofu, or sushi-grade salmon for a satisfying upgrade.
• Low-Carb Option: Use cauliflower rice cooked in coconut milk instead of sushi rice.
• Spicy Kick: Drizzle with sriracha mayo or sprinkle chili flakes for some heat.
• Extra Crunch: Add cucumber ribbons, crispy onions, or roasted nori strips for texture.
• Make it Vegan: Use plant-based protein (like tempeh or marinated tofu) and skip any fish toppings.

The Recipe

Ingredients (Serves 2–3)

For the Coconut Lime Rice:

• 1 cup sushi rice (or jasmine rice)
• ¾ cup coconut milk
• ¾ cup water
• ½ teaspoon salt
• 1 tablespoon lime juice
• 1 teaspoon lime zest

For the Bowl Toppings:

• 1 ripe mango, diced
• 1 avocado, sliced or cubed
• 1 cup shelled edamame (cooked)
• ½ cup shredded carrots or cucumber ribbons
• 2 tablespoons pickled ginger (optional)
• 2 tablespoons toasted sesame seeds
• Nori sheets, cut into thin strips (for garnish)
• Fresh cilantro or mint (optional, for garnish)

For the Sesame Lime Dressing:

• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon maple syrup or honey
• 1 teaspoon lime juice
• 1 teaspoon grated fresh ginger
• ½ teaspoon garlic (minced)

Instructions

1. Cook the rice: Rinse rice under cold water until it runs clear. In a saucepan, combine rice, coconut milk, water, and salt. Bring to a gentle boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed.
2. Fluff & flavor: Remove from heat and let it sit (covered) for 10 minutes. Fluff with a fork, then stir in lime juice and zest for that fresh, tropical kick.
3. Make the dressing: In a small bowl or jar, whisk together soy sauce, rice vinegar, sesame oil, maple syrup, lime juice, ginger, and garlic. Shake or whisk until smooth and emulsified.
4. Prep your toppings: While the rice cooks, chop your mango, slice the avocado, and cook the edamame if needed. Lay out all your colorful ingredients — it’s part of the fun!
5. Assemble the bowls: Spoon a generous serving of coconut lime rice into each bowl. Arrange mango, avocado, edamame, and shredded veggies on top. Drizzle with the sesame lime dressing and sprinkle with sesame seeds and nori strips.
6. Serve & enjoy: Garnish with fresh herbs or a bit more lime juice, then dig in! Each bite gives you creamy, tangy, and crunchy textures all at once.

Practical & Valuable Tips

• Perfect sticky rice: Don’t skip rinsing — it removes excess starch so your rice is sticky, not mushy.
• Chill it down: For a refreshing summer version, let the coconut rice cool before assembling your bowl.
• Meal prep tip: Store cooked rice separately from the toppings to keep everything fresh. Add avocado right before serving.
• Dress lightly: Add the dressing gradually — it’s flavorful, and a little goes a long way!
• Upgrade it: Add a sprinkle of crushed peanuts or drizzle of coconut cream for extra decadence.

Frequently Asked Questions

1. Can I use brown rice? Absolutely! Just cook it longer (about 35–40 minutes) and add a little extra water or coconut milk.
2. How long does the rice last? Coconut lime rice keeps well in the fridge for up to 4 days — reheat gently or enjoy cold.
3. Can I use frozen mango? Yes! Thaw it first and pat dry before adding to your bowl. It still gives that juicy, tropical sweetness.
4. Is this bowl vegan and gluten-free? Yes — just use tamari instead of soy sauce to keep it gluten-free and ensure all your toppings are plant-based.

Call to Action

If this Coconut Lime “Sushi” Bowl brought a little tropical joy to your kitchen, I’d love to see it! Save it to Pinterest and share your version with me — whether you added tofu, shrimp, or extra mango, every bowl tells a story. 🥥🌿✨ Let’s make sushi nights easier (and prettier) one bowl at a time!