Hi Lynne, sorry about that! I respond to comments through an admin interface that doesn't show the pictures and I missed that this was for the bowl. Yes furikake would work great for this!

Isn't this recipe for a bowl, not rolls? In step 3 it says:

"When the rice is done, split it between two large serving bowls and then top it with a sprinkle of sesame seeds and nori."

Would furikake work here?

Hi Lynne, the nori is what holds the rice together in a sheet so it can be rolled. You'd have a very difficult time rolling rice and furikake with out some kind of edible sheet holding it all together.

I'm curious, could you substitute furikake for the nori and sesame seeds?

Some variation of this is usually what comes out of the kitchen when we have "Sushi" in my house for all the reasons you specified 😆 My daughter turns her bowl into nigiri. I'd almost forgotten about how huge they make sushi in the US. The rolls and nigiri here are much smaller and actually bite-sized. Also, it's cool to eat sushi with your fingers here, so it makes it easier to handle.

This is my favorite kind of recipe. You get the concept, you get techniques, and then you get to let your creativity run wild! You can let each diner customize their bowl, which makes it perfect for family dinners. My husband isn't the biggest fan of nori, so I only put a little on his, then I load mine up!
I do prefer this to making sushi, not only because it's simpler, customizable, and portionable, but I often have trouble eating sushi because the pieces don't fit comfortably in my mouth. I like taking small bites, and with the bowl, I can do this. I don't like biting sushi and having the roll fall apart all over me. Thanks for the fantastic tutorial!

You're welcome Emily, I hope you enjoy it!