Sushi Bowl Recipe
A fresh and flavorful sushi bowl recipe made with seasoned rice, crisp vegetables, and a creamy spicy mayo.
Ingredients
Sushi Rice
- 2 cups short-grain white rice rinsed well
- 2 cups water
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
Toppings
- 8 oz imitation crab shredded
- 1 carrot cut into thin strips
- 1 cucumber sliced
- 1 avocado sliced
- 1 pack nori snacks broken into pieces
- 1 tablespoon sesame seeds
Sriracha Mayo
- 4 tablespoons mayonnaise
- 2 tablespoons sriracha adjust to taste
Instructions
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- Add rice and water to a pot. Bring to a boil, then reduce heat to low and simmer for 15 minutes. Turn off heat and let sit covered for 10 minutes.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
- Prepare toppings by shredding crab, slicing vegetables, and breaking nori into pieces. Mix mayonnaise and sriracha in a separate bowl.
- Transfer warm rice to a large bowl and gently fold in the vinegar mixture until evenly coated.
- Allow rice to cool slightly before assembling bowls.
- Divide rice into bowls and top with crab, carrot, cucumber, avocado, and nori.
- Sprinkle with sesame seeds and drizzle with sriracha mayo. Serve immediately.
Notes
For best results, keep rice warm when seasoning but allow it to cool slightly before serving. Store components separately for meal prep. Swap crab with tofu or edamame for a vegetarian option, or use cauliflower rice for a low-carb version.
Nutrition Facts (Per Serving)
- Calories: 642 kcal (32%)
- Carbohydrates: 103 g (34%)
- Protein: 12 g (24%)
- Fat: 20 g (31%)
- Sodium: 1185 mg (52%)
- Fiber: 8 g (33%)