Ingredients
Scale
- 1 1/2 cups dry Calrose sushi rice
- 2 cups water
- 1/4 cup seasoned rice vinegar
- 8 oz imitation crab (chopped)
- 1/2 cup diced English cucumber
- 1 large avocado (sliced)
- Nori sheets (for garnish)
- Black sesame seeds (for garnish)
- 1/4 cup Japanese mayonnaise
- 2 teaspoons sriracha
- Low-sodium soy sauce (for serving)
Instructions
- Rinse sushi rice thoroughly using a mesh sifter to remove excess starch. Add to a rice cooker with water and cook according to instructions.
- Once cooked, transfer rice to a rimmed baking sheet. Gently fold in seasoned rice vinegar using a rice paddle. Allow cooling completely.
- In a bowl, mix Japanese mayonnaise and sriracha until smooth for the spicy mayo.
- Chop imitation crab and dice cucumber. Prepare any additional toppings as desired.
- To assemble bowls, place cooled rice in each bowl and top with imitation crab, cucumber, avocado slices, and drizzle spicy mayo on top. Garnish with nori and sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 430
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg