Description

A quick, gourmet-inspired sushi bowl that skips the rolling stress. This dish combines seasoned short-grain rice with creamy avocado, crunchy cucumber, sweet crab, and a tangy spicy mayo for a bright, satisfying weeknight meal.

Ingredients

Scale

2 cups cooked short-grain sushi rice
2 tablespoons rice vinegar
1 teaspoon sugar
1/2 teaspoon salt
1 large ripe avocado
1 English cucumber
1 cup shredded crab meat (real or imitation)
2 nori sheets, cut into strips
2 stalks green onions, thinly sliced
2 tablespoons spicy mayo (mayo mixed with sriracha)
1 tablespoon low sodium soy sauce
1 tablespoon toasted sesame seeds

Instructions

Rinse sushi rice under cold water until water runs clear to remove excess starch.
Cook rice using a 1:1.1 ratio of rice to water. If using a pot, bring to a boil, cover, reduce heat to low, simmer for 15 minutes, then let sit covered for 10 minutes.
While rice cooks, whisk rice vinegar, sugar, and salt in a small bowl until dissolved.
Transfer hot rice to a wide bowl and drizzle with vinegar mixture. Use a slicing motion with a spatula to mix gently without mashing. Let cool to room temperature.
Slice cucumber into thin half-moons or matchsticks. If seeds are large, scoop them out.
Cut avocado in half, remove pit, and slice. Squeeze lemon juice on top if not using immediately to prevent browning.
Shred imitation crab into bite-sized strips or break real crab into chunks.
Place a generous scoop of seasoned rice in the bottom of a serving bowl.
Arrange cucumber, avocado, and crab neatly on top of the rice.
Sprinkle toasted nori strips and sesame seeds over the toppings.
Drizzle spicy mayo over the bowl and serve with soy sauce on the side.

Notes

For best results, dress the rice while it is warm but not hot. If meal prepping, store avocado and cucumber separately to prevent browning and wateriness. Do not freeze this dish as the texture of the rice and avocado will suffer. Use tamari instead of soy sauce for a gluten-free version.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: Japanese

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 8
Sodium: 680
Fat: 18
Saturated Fat: 3
Carbohydrates: 55
Fiber: 6
Protein: 15

Keywords: sushi bowl, california roll, quick dinner, healthy lunch, avocado, crab, spicy mayo, gluten-free option, meal prep