Sushi Bowl Recipe
Get your sushi fix with this easy and delicious sushi bowl recipe. Packed with fresh vegetables, imitation crab, and seasoned with a spicy mayo sauce, this deconstructed sushi bowl is a perfect option for a light lunch or dinner.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Sushi Rice:
- 2 cups sushi rice, cooked according to package directions to yield 4 cups cooked
- ¼ cup seasoned rice wine vinegar
Additional Bowl Ingredients:
- 8 ounces imitation crab, chopped into ¼ inch pieces
- 1 cup cucumber, diced into ¼ inch pieces (1 small cucumber)
- 1 cup Haas avocados, diced into ¼ inch pieces (2 small Haas avocados)
- ½ cup matchstick-cut carrots
- 0.17 ounces roasted seaweed snacks or 1 nori wrap sheet, chopped
- ½ cup mayonnaise
- 1 tablespoon sriracha sauce
- 1 tablespoon black sesame seeds
- 1 tablespoon white sesame seeds
- 4 teaspoons low-sodium soy sauce
Instructions
- Cook Sushi Rice: Prepare sushi rice according to package instructions. Add ¼ cup seasoned rice wine vinegar, gently toss, and spread onto a baking sheet to cool.
- Prepare Spicy Mayo: Mix mayonnaise, sriracha, and 1 teaspoon seasoned rice wine vinegar. Transfer to a zip-top bag for garnishing.
- Assemble Bowl: Portion rice, crab, cucumber, carrots, avocado, and seaweed into a bowl. Drizzle with soy sauce and garnish with spicy mayo and sesame seeds.
Notes
- If you can’t find sushi rice, you can use short-grain white rice as an alternative.
- Handle the sticky rice with care to avoid compacting it.
Nutrition
- Serving Size: 1 serving
- Calories: 1031 kcal
- Sugar: 4g
- Sodium: 778mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 24g
- Trans Fat: 1g
- Carbohydrates: 168g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 18mg
Find it online: https://lauracooks.com/sushi-bowl-recipe/
