Sushi Bowl with Edamame Hummus

This altered-texture sushi bowl offers all the beloved flavors of sushi but in a soft, smooth form that’s safe and satisfying. The edamame hummus provides a creamy, high-protein base that compliments the umami-rich taste of wasabi and soy. The softened rice and finely diced meat add a gentle texture variation without compromising safety, while the pickled cucumber and soy glaze round out the dish with a tangy, savory finish.

Same Recipe, Your Texture

Pureed (IDDSI Level 4)

IDDSI Level 4 Pureed Sushi Bowl with Edamame Hummus Recipe

A smooth, creamy blend of edamame hummus, seasoned rice, and gentle sesame flavor that captures the essence of a sushi bowl in a safe, spoon-holdable puree. This Level 4 version mounds softly, stays cohesive, and delivers all the familiar umami in a texture suited for a pureed diet.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 2

Course: Main Course

Cuisine: Japanese

Calories: 725

Ingredients Equipment Method Notes

Ingredients

  

Edamame Hummus

• 2 cups shelled edamame cooked and cooled
• 4 tbsp tahini
• 2 tbsp rice vinegar
• 2 tbsp soy sauce
• 2 cloves garlic minced
• ¼ cup water add more if needed to reach desired consistency
• 2 tbsp olive oil
• Wasabi optional for desired spice

Bowl Ingredients

• 2 cups Cooked sushi rice softened and slightly overcooked for an extra soft texture
• 1 cup Cucumber peeled and seeded
• 6 oz Tuna or imitation crab
• 2 tbsp Soy glaze
• 1 drizzle Sesame oil optional

Equipment

• Food processor
• Small saucepan
• Mixing bowls
• Knife and cutting board
• Measuring cups and spoons

Method

 

1. Add water/broth to the rinsed sushi rice and bring to a boil, then reduce to a simmer and cover for 16 minutes to ensure the sushi rice is extra soft by slightly overcooking it. Allow it to rest with lid on for an additional 10 minutes.
2. In a food processor, blend the edamame, tahini, rice vinegar, soy sauce, garlic, and half the water until smooth and creamy. Season with salt to taste.
3. Peel, seed, and finely chop the cucumber, adding to a bowl of rice vinegar for at least 10 minutes. Strain (reserving vingear) and blend, adding sesame oil.
4. Blend the rice with splashes of remaining vinegar until correct texture. Separately, blend the meat of choice with the soy glaze. You can create a sushi roll presentation by piping the purees in concentric circles. Start with a circle of the meal, surround it with the rice puree and circle that with the edamame hummus.

SLP Notes

Testing Method: This recipe should pass the spoon tilt and fork drip tests defined by the International Dysphagia Diet Standardisation Initiative (IDDSI). The puree should sit in a mound on a spoon, sliding off in one bite when tilted/ lightly flicked, with no thin liquid separating. The puree should sit on top of a fork and should not drip through the fork tines (small “tail” is ok).

 

Adjusting Consistency: If the mixture is too thick, add small amounts of liquid (broth, sauce, milk, or water) one teaspoon at a time. If too thin, add a thickening ingredient such as instant potato flakes, pureed vegetables, or thickener as clinically appropriate.

 

Temperature Caution: The viscosity of purees changes with temperature. Always test after reheating or chilling, as thinner or thicker consistencies may alter the IDDSI level.

Storage & Reheating: Refrigerate promptly and reheat gently, stirring between intervals. Always retest consistency before serving.

Minced and Moist (IDDSI Level 5)

IDDSI Level 5 Minced and Moist Edamame Hummus Sushi Bowls Recipe

Check out the modifications below the recipe for customizing IDDSI-level, style of eating, or energy levels!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 2

Course: Main Course

Cuisine: Japanese

Calories: 725

Ingredients Equipment Method Notes

Ingredients

  

Edamame Hummus

• 2 cups shelled edamame cooked and cooled
• 4 tablespoons tahini
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 cloves garlic minced
• 1/4 cup water add more if needed to reach desired consistency
• 2 tablespoon olive oil
• Salt to taste
• Wasabi optional for spice

Bowl Ingredients

• 2 cups cooked sushi rice softened and slightly overcooked for an extra soft texture
• 1 cup pickled cucumber peeled, seeded, and finely chopped
• 6 ounces tuna or imitation crab patted dry and finely diced
• 2 tablespoon soy glaze
• 1 drizzle Sesame oil optional

Equipment

• Food processor
• Small saucepan (for rice)
• Mixing bowls
• Knife and cutting board
• Measuring cups and spoons

Method

 

1. In a food processor, blend the edamame, tahini, rice vinegar, soy sauce, garlic, and half the water until smooth and creamy. Season with salt to taste.
2. Peel, seed, and finely chop the cucumber, adding to a bowl of rice vinegar for at least 10 minutes.
3. Add water/broth to the rinsed sushi rice and bring to a boil, then reduce to a simmer and cover for 16 minutes to ensure the sushi rice is extra soft by slightly overcooking it. Allow it to rest with lid on for an additional 10 minutes.
4. Assemble the bowl starting with a generous layer of edamame hummus as the base of your bowl. Mix the softened rice, pickled cucumber and minced tuna or imitation crab (4mm or fitting between two fork prongs) with the soy glaze over the top for an extra savory umami flavor. Add a dash of sesame oil as you like.

SLP Notes

Testing Method: Food should pass the fork pressure test (mashes easily with light pressure) and the spoon tilt test (holds together but slides off easily when tilted).

Particle Size: Pieces must be ≤ 4 mm for adults (2 mm for children). All food should appear cohesive, not crumbly or sticky.

Moisture Level: Add small amounts of sauce, broth, or dressing until the mix glistens and clings together without pooling liquid.

Consistency Check: When pressed with the back of a spoon, the food should form a soft mound that holds its shape.

Serving Tip: Keep the dish visually appealing by shaping or layering components while maintaining moisture. Retest texture if reheated or refrigerated.

Why Embracing Altered Textures Matters
These variations offer safe, delicious options for those with specific chewing or swallowing needs, making the dining experience inclusive and enjoyable. By creating different versions of this sushi inspired bowl, restaurants and caregivers can provide flavorful, nutritious meals without compromising safety. These recipes prove that texture-modified diets can still deliver on taste and presentation, transforming every meal into an enjoyable, shared experience.

Quick pickling is a fantastic technique for enhancing flavor and adding a burst of acidity to dishes. It’s especially useful when creating modified-texture meals, as it softens ingredients like cucumbers while infusing them with the tangy notes of rice vinegar, salt, and a touch of sweetness. Quick pickling involves slicing or chopping the vegetables, then soaking them in a vinegar solution for just 10–30 minutes. This process transforms the texture, making the vegetables easier to chew or puree, depending on the IDDSI level needed, without losing their vibrant taste or color. By adjusting the pickling time, you can customize how soft or crisp each piece is to match your specific needs.

Bringing the sushi experience home is not only accessible but also incredibly rewarding, especially for those with altered-texture requirements. With a few simple techniques, like quick pickling and pureeing, you can enjoy all the flavors of sushi in a way that’s tailored to your safety and comfort. By recreating classic sushi elements in softer forms, you can maintain the layered tastes and aesthetics that make sushi so special. Whether it’s through the creamy base of edamame hummus, soft rice, or pickled veggies, these modified-texture dishes make it possible to enjoy a beloved cuisine at home, bringing joy and inclusivity to the dining experience.

Looking to do more cooking?
The minced and moist stuffed pepper skillet is a great way to incorporate protein and produce at this diet texture.
And this chicken broccoli cheddar pot pie fits at IDDSI Level 5 as well, enjoy!

Every recipe here is designed for texture sensitive eaters: from dysphagia to dental issues to picky eaters. Get recipe roundups and practical tips by joining the mailing list.

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