Description
A quick and delicious recipe for making California Roll Sushi Bowls, featuring sushi rice topped with imitation crab, avocado, cucumber, and savory sauces.
Ingredients
Scale
- 200 g short-grain sushi rice
- 375 ml water
- 3 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 115 g imitation crab meat
- 1 medium cucumber, thinly sliced
- 1 ripe avocado, diced
- 2 tablespoons low-sodium soy sauce
- Sriracha, to taste (optional)
Instructions
- Rinse the sushi rice under cold running water until the water runs clear. Combine the rice and measured water in a saucepan and cook according to package instructions or until the water is absorbed and the rice is tender.
- Transfer the cooked rice to a wide bowl. Gently fold in the rice vinegar, sugar, and salt while the rice is still warm, ensuring even distribution. Allow the rice to cool to room temperature.
- Thinly slice the cucumber and dice the avocado. Set aside. Shred or separate the imitation crab meat as desired.
- Divide the prepared sushi rice evenly between two serving bowls. Arrange the cucumber slices, diced avocado, and imitation crab on top of the rice.
- Drizzle each bowl with low-sodium soy sauce and sriracha if desired. Serve immediately while the ingredients remain fresh.
Notes
- Make sure to rinse the rice thoroughly to remove excess starch.
- This recipe can be customized with other toppings like sesame seeds or seaweed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 30 mg