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
- 1/4 cup Japanese mayonnaise
- 2 teaspoons sriracha
- Nori sheets (optional)
- Black and toasted sesame seeds (for garnish)
- Low-sodium soy sauce (for serving)
Instructions
- Rinse the sushi rice in a mesh sifter until the water runs clear. Combine rinsed rice and water in a rice cooker; cook according to manufacturer's instructions.
- Once cooked, transfer the rice to a rimmed baking sheet. Pour the seasoned rice vinegar over the rice, gently folding it in with a rice paddle. Allow to cool completely.
- In a small bowl, mix Japanese mayonnaise with sriracha until well combined.
- Prepare your ingredients by chopping imitation crab, dicing cucumber, and slicing avocado.
- To assemble bowls, add cooled sushi rice to serving dishes, then layer with imitation crab, cucumber, avocado, and drizzle with spicy mayo. Garnish with nori pieces and sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 525
- Sugar: 3g
- Sodium: 660mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg