Ingredients
- 1 cup short-grain sushi rice
- 1.5 cups water
- 3 tbsp rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 4 oz imitation crab meat
- 1 medium cucumber, sliced
- 1 ripe avocado, diced
- Low-sodium soy sauce for serving
Instructions
- Rinse the sushi rice under cold water until clear to remove excess starch.
- In a medium saucepan, combine rinsed rice with water and cook according to package instructions.
- Once cooked, transfer rice to a mixing bowl and mix in rice vinegar, sugar, and salt while warm.
- Slice the cucumber and dice the avocado.
- In serving bowls, layer seasoned sushi rice as the base and top with cucumber slices, avocado, and imitation crab.
- Drizzle with low-sodium soy sauce and add sriracha if desired. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 420
- Sugar: 5g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Feel free to customize your bowl by adding additional toppings like shredded carrots or spicy mayo for added flavor. Ensure all ingredients are fresh for the best taste. Consider pairing your sushi bowl with sides like edamame or miso soup for a complete meal.
