Sushi Bowls

Name: Sushi Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving
Ingredients: 2 cups short grain white rice; 2 cups water; 2 Tbsp rice vinegar; 2 Tbsp sugar; 1 tsp salt; 8 oz imitation crab; 1 carrot; 1 cucumber; 1 avocado; 1 pack nori snack; 1 Tbsp sesame seeds; 4 Tbsp mayonnaise; 2 Tbsp sriracha

User Reviews

5

104 reviews

Excellent

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings
4
Calories
642 kcal
Course
Main Course, Lunch, Dinner
Cuisine
Asian, American

Sushi Bowls

Nancy Wheeler

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Sushi Bowls combine cooked short grain rice seasoned with rice vinegar, sugar, and salt with chopped imitation crab, carrot, cucumber, avocado, nori snacks, and sesame seeds. An optional sriracha mayo adds a creamy, spicy layer. This deconstructed sushi offers the flavors of sushi rolls in an easy bowl format without rolling.

Description

Sushi Bowls start with rinsed and cooked short grain white rice gently simmered and rested to achieve tender, sticky grains. The sushi rice is lightly dressed with a mixture of rice vinegar, sugar, and salt to give the distinct tangy-sweet flavor typical of sushi rice. Toppings include shredded imitation crab for seafood flavor, julienned carrot and cucumber for crunch, sliced avocado for creaminess, crumbled nori snacks for umami seaweed notes, and toasted sesame seeds for nuttiness.

An optional blend of mayonnaise and sriracha can be drizzled on top to provide a spicy, creamy contrast. This bowl format simplifies sushi ingredients into an approachable, customizable dish without the need for rolling sushi. The textural contrast between soft, vinegared rice and crisp vegetables enhances the eating experience.

Sushi Bowls work well as a casual lunch or light dinner. They provide a way to enjoy familiar sushi flavors with less preparation effort. Assemble the bowl with cold or room temperature ingredients and serve immediately.

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Ingredients

Servings

SUSHI RICE

2 cups short grain white rice $1.36
2 cups water $0.00
2 Tbsp rice vinegar $0.27
2 Tbsp sugar $0.02
1 tsp salt $0.05

TOPPINGS

8 oz imitation crab $2.99
1 carrot $0.19
1 cucumber $0.59
1 avocado $1.50
1 pack nori snack $1.15
1 Tbsp sesame seeds $0.18

SRIRACHA MAYO (optional)

4 Tbsp mayonnaise $0.30
2 Tbsp sriracha $0.22

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Instructions

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Place the uncooked short grain rice in a medium sauce pot. Rinse the rice well and drain off as much water as possible.
Add 2 cups of fresh water, place a lid on the pot, and bring to a boil over high heat. Once boiling, turn the heat down to low and let simmer for 15 minutes. After 15 minutes, turn the heat off and let the rice rest, undisturbed and with the lid in place, for 10 additional minutes.
To prepare the sushi rice dressing, combine the rice vinegar, sugar, and salt in a small bowl. Stir until the sugar is dissolved. If needed, microwave for 15-30 seconds to help the sugar dissolve.
While the rice is cooking, prepare the toppings. Shred or chop the imitation crab, shred or julienne the carrot, slice the avocado, slice the cucumber, and break the nori snacks into smaller pieces. Stir together the mayonnaise and sriracha in a small bowl.
When the rice is finished cooking, sprinkle about 1/4 of the vinegar dressing over the rice, then gently fold or stir the rice to combine. Repeat the process until all of the vinegar dressing has been incorporated into the rice.
To build your sushi bowls, place about 1 cup of the seasoned sushi rice in a bowl, then top with crab stick, carrot, cucumber, avocado, a few pieces of nori, a pinch of sesame seeds, and a drizzle of the sriracha mayo.