Ingredients
Scale
- 2 cups sushi rice, rinsed
- 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
- 0.35 ounce roasted seaweed
- 2 teaspoons sesame seeds
Instructions
- Bring the sushi rice and water to a boil in a pot.
- Reduce heat to a simmer and cook for 20 minutes until rice is tender.
- In a separate bowl, combine rice vinegar, sugar, and kosher salt; stir until dissolved.
- Once rice is cooked, remove from heat and stir in the vinegar mixture, ensuring it absorbs well.
Notes
For added flavor, marinate the imitation crab in a mix of soy sauce and sesame oil before adding to the bowl.
Feel free to customize the veggies based on your preferences or seasonal availability.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Entrees
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 35mg