The Ultimate Sushi Bowl: A Quick and Easy Treat


Sushi Rice:

  • 2 cups sushi or Calrose rice
  • 2 cups water
  • 3 1/2 tablespoons rice vinegar

  • 2 tablespoons sugar
  • 1 teaspoon salt


  • 1 pound imitation crab, diced
  • 4 Persian or English cucumbers, thinly sliced
  • 2 carrots, shredded
  • 2-4 sheets of nori or seaweed snacks, sliced or crumbled
  • 2 avocados, diced

  • Sesame seeds (optional)
  • Pickled ginger (optional)
  • Soy sauce (optional)

Sriracha “Mayo”:

  • 1/3 cup plain Greek yogurt or mayo
  • 1-2 tablespoons sriracha


Sushi Rice:

  1. Rinse the rice thoroughly.
  2. Bring the rice and water to a boil, then reduce heat, cover, and simmer for 15 minutes.
  3. Turn off heat and let sit for 5 minutes.
  4. In a microwave-safe bowl, combine the rice vinegar, sugar, and salt. Microwave for 30 seconds, then stir. Continue microwaving in 30-second bursts until dissolved.
  5. Transfer the cooked rice to a large bowl and add half of the vinegar mixture. Fold gently to combine. Repeat with the remaining vinegar mixture.


  1. Prepare the toppings: dice the crab, slice the cucumbers, shred the carrots, and slice or crumble the nori.
  2. Stir together the Greek yogurt (or mayo) and sriracha.
  3. To assemble the bowls, place a scoop of rice in each bowl. Top with the crab, cucumber, carrot, nori, and avocado.
  4. Add sesame seeds and pickled ginger if desired.
  5. Drizzle with the sriracha “mayo” and serve with soy sauce to taste.


  • For the best avocado ripeness, buy a ripe avocado for same-day bowls or an unripe avocado for meal prep.

  • Make perfect sushi rice by following the tips in the linked article.
  • Store leftovers separately in the refrigerator for up to 3 days.


Hi! I’m Debbi!

I am no chef, I am just a mom who loves to eat good food. I enjoy making healthy, low calorie meals without compromising taste. It’s not all healthy here but I do try!


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