Ingredients
Scale
- 1 cup sushi rice
- 1¼ cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- A pinch of salt
- Imitation crab (or real crab, or cooked shrimp)
- 1 cucumber, sliced
- 1 avocado, sliced
- 1 carrot, grated
- Seaweed snacks, crumbled
- Soy sauce
- Mayo
- Sriracha (optional)
Instructions
- Rinse the sushi rice under cold water until it runs clear.
- Add the rinsed rice to a pot with 1¼ cups of water and bring to a boil with the lid on.
- Reduce heat to low, cover, and let it simmer for about 15 minutes.
- Remove from heat and let it rest, covered, for an additional 10 minutes.
- In a small bowl, mix rice vinegar, sugar, and salt, then fold this mixture into the cooked rice.
- Spoon a heap of seasoned sushi rice into a bowl.
- Top with flaked crab, sliced cucumber, avocado, grated carrot, and crumbled seaweed snacks.
- Drizzle with soy sauce and mayo mixed with sriracha if desired.
- Serve immediately or keep wet toppings separate until ready to eat.
Notes
Customize the toppings with radish, edamame, pickled ginger, or mango for variety.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Japanese
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 20mg