California Roll Sushi Bowls (Print Version)
Sushi rice, crab, cucumber, and avocado in easy, vibrant bowls with soy sauce and sriracha drizzle.
# Ingredients:
→ Sushi Rice
01 -
1 cup short-grain sushi rice
02 -
1 1/2 cups water
03 -
3 tablespoons rice vinegar
04 -
2 tablespoons granulated sugar
05 -
1 teaspoon salt
→ Toppings
06 -
4 ounces imitation crab meat, shredded or sliced
07 -
1 medium cucumber, thinly sliced
08 -
1 ripe avocado, diced
→ Condiments
09 -
2 tablespoons low-sodium soy sauce
10 -
Sriracha, to taste
# Steps:
01 -
Rinse the sushi rice thoroughly under cold running water until the water runs clear. Combine the rice and water in a saucepan and cook according to package instructions or by simmering with a tight-fitting lid until tender.
02 -
While the rice is still warm, gently fold in the rice vinegar, sugar, and salt until the grains are evenly seasoned.
03 -
Slice the cucumber into thin rounds and dice the avocado. Set both aside for assembly.
04 -
Portion the seasoned sushi rice into serving bowls. Top each bowl with sliced cucumber, diced avocado, and imitation crab meat.
05 -
Drizzle low-sodium soy sauce and sriracha over the assembled bowls as desired. Serve immediately while fresh.
# Notes:
01 -
Assemble the bowls just before serving to preserve the fresh texture of the toppings. For added garnish, sprinkle with toasted sesame seeds or nori strips if desired.