Ingredients
Rice Base
- 1 1/2 cups dry Calrose sushi rice
- 2 cups water
- 1/4 cup seasoned rice vinegar (Marukan)
Spicy Mayo
- 1/4 cup Japanese mayonnaise
- 2 teaspoons sriracha
Fillings and Toppings
- 8 oz imitation crab meat, chopped into small pieces
- 1/2 cup diced English cucumber
- 1-2 nori sheets, chopped or crumbled into small pieces (add more if desired)
- 1 large avocado, peeled and sliced
- Black and toasted sesame seeds, for garnish
- 1/4 cup low-sodium soy sauce, for serving
- Nori Furikake, for garnish
Instructions
- Rinse and Cook Rice: Begin by rinsing 1 1/2 cups of sushi rice thoroughly in a mesh sifter until the water runs clear to remove excess starch. Transfer the rinsed rice into a rice cooker, add 2 cups of water, and start the rice cooker to cook the rice perfectly.
- Transfer and Vinegar Seasoning: Once the rice is fully cooked, spread it out onto a rimmed baking sheet. Pour 1/4 cup of seasoned rice vinegar evenly over the hot rice. Gently fold the vinegar into the rice using a rice paddle, taking care not to mash the grains. Allow the rice to cool completely to room temperature.
- Prepare Spicy Mayo: In a small bowl, mix together 1/4 cup Japanese mayonnaise and 2 teaspoons sriracha until smooth and well combined. This spicy mayo will add a creamy kick to your bowls.
- Chop Ingredients: Chop 8 ounces of imitation crab into small bite-sized pieces. Dice 1/2 cup of English cucumber. Crumble or chop 1-2 nori sheets into small flakes. Peel and slice one large avocado for creamy texture.
- Assemble the Bowls: In each serving bowl, add a portion of the cooled sushi rice. Top the rice with chopped imitation crab, diced cucumber, and sliced avocado. Drizzle with the prepared spicy mayo evenly over the top.
- Garnish and Serve: Sprinkle the bowls with chopped nori, black and toasted sesame seeds, and a pinch of nori furikake for extra flavor and texture. Serve with low-sodium soy sauce on the side for dipping or drizzling.
Notes
- Use a sushi or Calrose rice variety for the best texture and stickiness.
- Allow the rice to cool completely before assembling to prevent the avocado from browning too quickly.
- Adjust the amount of sriracha in the spicy mayo to your preferred spice level.
- For extra protein, add sliced cooked shrimp or tofu chunks.
- If you do not have a rice cooker, cook the rice on the stovetop following the package instructions.
- Store leftover components separately and assemble fresh before eating for best quality.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Method: Rice Cooker
- Cuisine: Japanese Fusion
- Diet: Halal
