Ingredients
Scale
- 2 cups sushi rice rinsed until the water runs clear
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 1/2 cup mayonnaise
- 1 1/2 tablespoons sriracha sauce
- 1 garlic clove finely minced or pressed
- 16 ounces imitation crab meat
- 1 avocado cut into slices
- 1 cup shelled edamame
- 2 carrots peeled and cut into match sticks
- 4 mini cucumbers sliced thin
- .35 ounce roasted seaweed
- 2 teaspoons sesame seeds
Instructions
- Bring the sushi rice and water to a boil in a small pot, then reduce heat to a simmer and cook for 20 minutes.
- While the rice is cooking, combine rice vinegar, sugar, and kosher salt in a separate bowl, stirring until the sugar and salt dissolve.
- Once the rice is cooked, mix in the vinegar mixture thoroughly to ensure the rice absorbs the flavors.
Notes
Ensure the sushi rice is rinsed well to remove excess starch for better texture.
For extra flavor, let the rice cool before adding the vinegar mixture.
Serve the bowl with additional toppings of your choice, like pickled ginger.
Fresh ingredients work best for flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Entrees
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 40mg