Ingredients
Sushi Rice:
- 2 cups sushi or Calrose rice
- 2 cups water
- 3 1/2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
Bowls:
- 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
Instructions
Sushi Rice:
- Rinse the rice thoroughly.
- Bring the rice and water to a boil, then reduce heat, cover, and simmer for 15 minutes.
- Turn off heat and let sit for 5 minutes.
- 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.
- 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.
Bowls:
- Prepare the toppings: dice the crab, slice the cucumbers, shred the carrots, and slice or crumble the nori.
- Stir together the Greek yogurt (or mayo) and sriracha.
- To assemble the bowls, place a scoop of rice in each bowl. Top with the crab, cucumber, carrot, nori, and avocado.
- Add sesame seeds and pickled ginger if desired.
- Drizzle with the sriracha “mayo” and serve with soy sauce to taste.
Tips
- 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.
