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Ingredients
Scale
- 1 1/2 cups dry Calrose sushi rice
- 2 cups water
- 1/4 cup seasoned rice vinegar (Marukan recommended)
- 1/4 cup Japanese mayonnaise
- 2 teaspoons sriracha
- 8 oz imitation crab, chopped into small pieces
- 1/2 cup diced English cucumber
- 1–2 nori sheets, chopped or crumbled into small pieces
- 1 large avocado, peeled and sliced
- Black and toasted sesame seeds for garnish
- 1/4 cup low-sodium soy sauce for serving
- Nori furikake for topping
Instructions
- Rinse the sushi rice under cold water to remove excess starch.
- Cook the rice in a rice cooker with 2 cups of water.
- Spread cooked rice on a baking sheet and fold in seasoned rice vinegar gently.
- Mix Japanese mayonnaise and sriracha in a small bowl to make spicy mayo.
- Prepare filling by chopping imitation crab and dicing cucumber.
- Combine cooled rice, crab, cucumber, and avocado in a large bowl.
- Drizzle spicy mayo, and finish with nori, sesame seeds, and furikake.
Notes
Use a rice cooker for perfectly cooked sushi rice.
Be gentle when mixing in vinegar to keep rice grains intact.
Customize bowls with your favorite toppings like edamame or additional sauces.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Bowl Assembly
- Cuisine: Japanese
Nutrition
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 16
- Saturated Fat: 2
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 4
- Protein: 15
- Cholesterol: 50