Ingredients
Scale
- 2 cups cooked sushi rice
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 cup imitation crab sticks, shredded (or real crab)
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha or chili sauce
- 1 medium cucumber, thinly sliced
- 1 avocado, diced
- 1 medium carrot, julienned
- 2 sheets roasted seaweed (nori), cut into small strips
- 1 tablespoon sesame seeds
- Soy sauce, for serving
- Pickled ginger, for serving
Instructions
- Cook sushi rice according to package instructions. Transfer to a large bowl.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fold into the warm rice gently and allow to cool slightly.
- Shred imitation crab sticks and place in a separate bowl.
- Add mayonnaise and sriracha to the shredded crab, mixing until smooth. Adjust spice levels if desired.
- Slice cucumber, dice avocado, and julienne carrot. Set aside.
- Cut roasted seaweed sheets into small strips.
- Scoop rice into individual bowls, spreading evenly across the bottom.
- Add a spoonful of the spicy crab mixture on top of the rice.
- Arrange cucumber, avocado, and carrot around the crab mixture.
- Sprinkle sesame seeds and top with roasted seaweed strips.
- Serve immediately with soy sauce and pickled ginger.
Notes
Adjust the spiciness of the crab mixture to taste.
Substitute crab with cooked shrimp, tuna, or chicken ham for variations.
Keep rice slightly warm for better flavor and texture.
Assemble bowls just before serving to maintain freshness.
- Prep Time: 15
- Cook Time: 15