Ingredients
Sushi Rice
- 4 cups sushi rice (cooked according to package directions)
- ¼ cup + 1 teaspoon seasoned rice wine vinegar (divided)
Protein and Vegetables
- 8 ounce package imitation crab (diced into ¼ inch pieces)
- 1 cup (1 small) cucumber (diced into ¼ inch pieces)
- 1 cup (2 small) haas avocados (diced into ¼ inch pieces)
- ½ cup matchstick cut carrots
- 0.17 ounce package roasted seaweed snacks (or 1 nori wrap sheet), chopped
Sauces and Garnishes
- ½ cup mayonnaise
- 1 tbsp sriracha sauce
- 1 tbsp black sesame seeds
- 1 tbsp white sesame seeds
- 4 tsp low-sodium soy sauce
Instructions
- Cook and Season Rice: Cook your sushi rice according to package directions. Once cooked, add ¼ cup seasoned rice wine vinegar and gently toss to avoid compacting the sticky rice. Spread the rice on a rimmed baking sheet and let it cool completely for 20-30 minutes.
- Prepare Sriracha Mayo: In a small bowl, combine mayonnaise, sriracha sauce, and 1 teaspoon seasoned rice wine vinegar until fully mixed. Transfer the mixture to a zip-top sandwich bag and cut a small corner off to use as a piping bag for garnishing. Set aside.
- Mix Sesame Seeds: In another small bowl, combine the black and white sesame seeds. Set aside for garnish.
- Assemble Sushi Bowl – Rice Base: Once the sushi rice is cooled, place 1 cup of rice into a bowl, leaving space around the edges for other ingredients.
- Add Imitation Crab: Neatly place ¼ cup of diced imitation crab next to the rice, using a ¼ cup dry measuring cup for precision.
- Add Cucumber: Next to the crab, add ¼ cup of diced cucumber, arranged neatly.
- Add Carrots: Place 2 tablespoons of matchstick carrots next to the cucumber layer.
- Add Avocado: Next, add ¼ cup of diced avocado beside the carrots, making sure the rice remains visible and that the vegetables circle the bowl.
- Add Seaweed: In the center of the bowl, sprinkle 1 tablespoon of chopped roasted seaweed snacks (or nori crumbles).
- Drizzle Soy Sauce: Drizzle 1 teaspoon of low-sodium soy sauce evenly over the vegetable arrangement.
- Garnish and Finish: Drizzle the sriracha mayonnaise over the bowl using the piping bag and sprinkle with 1 teaspoon of the mixed sesame seeds. Serve immediately.
Notes
- Be gentle when tossing the cooked sushi rice with vinegar to keep the grains from becoming too sticky and compacted.
- The sriracha mayonnaise can be adjusted in spiciness based on your preference by varying the amount of sriracha.
- You can substitute imitation crab with cooked shrimp or fresh crab meat for a more authentic seafood flavor.
- For a gluten-free version, ensure the soy sauce used is gluten-free.
- Serve this bowl immediately after assembling to enjoy the best texture and freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (rice cooking time)
- Category: Lunch
- Method: Stovetop
- Cuisine: Japanese-inspired
- Diet: Low Fat
