Main Dishes

Sushi Cottage Cheese Bowl Recipe

ByVictoria Blair October 10, 2025October 10, 2025

Introduction

If you’re craving the fresh flavors of sushi but want a quick, no-roll option, this Sushi Cottage Cheese Bowl is perfect. Combining creamy cottage cheese with crisp veggies and savory nori, it’s an easy and healthy meal that comes together in minutes.

A ceramic white bowl filled with a base layer of white cottage cheese, topped with three sections of sliced fresh vegetables arranged in a semicircle: on the left, green avocado slices with a smooth texture, at the top, thinly sliced cucumber rounds with dark green edges, and on the right, thin orange carrot strips. The center is garnished with thin strips of dark seaweed and chopped green onions. The dish is drizzled with a shiny dark brown sauce and sprinkled with small white and black sesame seeds. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup cottage cheese
1/2 avocado, sliced
1/2 cucumber, julienned or sliced
1/4 cup shredded carrots
1 sheet nori (seaweed), cut into strips
1 tablespoon soy sauce
1 teaspoon sriracha

Instructions

Step 1: In a bowl, layer the cottage cheese, avocado slices, cucumber, shredded carrots, and nori strips.
Step 2: Drizzle soy sauce and sriracha over the ingredients, then toss gently to combine.
Step 3: Serve immediately to enjoy the fresh and creamy textures together.

Tips & Variations

For extra protein, add cooked shrimp or tofu cubes.
Swap sriracha for wasabi mayo if you prefer a milder heat with a creamy kick.
Use pickled ginger on the side to enhance the sushi flavors.
Try adding sesame seeds or a sprinkle of chopped green onions for added texture and flavor.

Storage

Since the ingredients are fresh, store the bowl covered in an airtight container in the refrigerator and consume within 1 day. Avoid tossing with soy sauce and sriracha until just before serving to keep textures fresh. Reheating is not recommended as the avocado and cottage cheese are best enjoyed cold.

How to Serve

A white bowl filled with four visible layers arranged in a circle: the bottom layer is white cottage cheese with a soft and bumpy texture, slightly covered in a dark brown sauce drizzled on top; above the cottage cheese, on the left side are several slices of smooth, bright green avocado fanned out; next to the avocado are thin, dark green cucumber slices placed tightly side by side forming a neat curve; on the right side are thin, orange carrot strips loosely piled; the center has a small cluster of shredded dark green seaweed topped with chopped bright green spring onions and sprinkled with white and black sesame seeds. The bowl sits on a white marbled surface with a wooden chopstick on the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of cheese in this bowl?

Cottage cheese works best for its creamy texture and mild flavor, but you can try ricotta or a soft fresh cheese if preferred. Keep in mind the flavor and texture will be slightly different.

Is this dish suitable for a vegan diet?

This recipe includes cottage cheese, which is a dairy product and not vegan. To make it vegan, substitute the cottage cheese with a plant-based alternative like almond-based or soy-based “cheese,” and ensure your soy sauce is vegan-friendly.

Sushi Cottage Cheese Bowl Recipe

★★★★★

4.7 from 121 reviews

This Sushi Cottage Cheese Bowl is a quick, nutritious, and flavorful dish that combines creamy cottage cheese with fresh vegetables and the umami punch of nori and soy sauce. Inspired by sushi flavors, this bowl offers a light and protein-packed alternative that’s perfect for a healthy lunch or snack. Easy to assemble with no cooking required, it highlights the refreshing crunch of cucumber and carrots alongside rich avocado and bold sriracha heat.

Author: Victoria
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 1 serving 1x
Category: Salad
Method: No-Cook
Cuisine: Fusion, Japanese-inspired
Diet: Low Fat

Ingredients

Scale

Base

1/2 cup cottage cheese

Vegetables

1/2 avocado, sliced
1/2 cucumber, julienned or sliced
1/4 cup shredded carrots

Flavorings

1 sheet nori (seaweed), cut into strips
1 tablespoon soy sauce
1 teaspoon sriracha

Instructions

Prepare Ingredients: Slice the avocado, julienne or slice the cucumber, shred the carrots, and cut the nori sheet into thin strips to ensure all components are ready for assembly.
Assemble the Bowl: In a serving bowl, start by layering the cottage cheese as the base, then arrange the avocado slices, cucumber, shredded carrots, and nori strips on top in a visually appealing manner.
Add Flavor: Drizzle the soy sauce evenly over the assembled ingredients to infuse salty depth and then add the sriracha for a spicy kick.
Combine Gently: Toss the ingredients lightly to mix the flavors without mashing the avocado, ensuring each bite has a balance of creaminess, freshness, and umami.
Serve Immediately: Enjoy the bowl fresh to maintain the crisp texture of vegetables and the creamy consistency of cottage cheese.

Notes

You can substitute soy sauce with tamari for a gluten-free option.
Add sesame seeds or sliced green onions for extra texture and flavor.
Adjust sriracha quantity to control the heat level.
This bowl is best served fresh as the avocado can brown and the vegetables can lose their crispness over time.

Keywords: Sushi bowl, Cottage cheese recipe, Healthy lunch, No-cook meal, Japanese-inspired salad, Avocado bowl

Victoria Blair

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