Description
A no-roll twist on classic California rolls, these bowls combine sushi rice, tender imitation crab, crisp cucumber, avocado, and zesty spicy mayo for a vibrant, adaptable dish. Perfect for quick meals with bold Japanese flavors and a customizable base.
Ingredients
1 ½ cups sushi rice
3 tablespoon rice vinegar
2 tablespoons sugar
½ teaspoon salt
4 oz imitation crab (or cooked shrimp)
1 English cucumber, sliced
1 avocado, sliced
4 sheets nori, chopped
2 tablespoons mayonnaise
1 teaspoon sriracha (or to taste)
1 tablespoon tamari (gluten-free soy sauce)
1 tablespoon sesame seeds
Optional: ¼ red bell pepper, ½ carrot, edamame, or fresh cilantro
Instructions
Rinse sushi rice under cold water until water runs clear.
Cook rice in a rice cooker or pot (1 ½ cups water per cup of rice). Sauté sushi rice in a nonstick pan with rice vinegar, sugar, and salt until sticky, ~3 minutes.
Chop imitation crab and add to the rice.
Divide rice mixture into 6 bowls. Top with cucumber, avocado, nori, and optional add-ins.
Mix mayonnaise, sriracha, and tamari to make spicy mayo. Drizzle over bowls.
Sprinkle sesame seeds and serve with tamari on the side.
Notes
Use cooked sushi rice if time is limited.
Substitute imitation crab with marinated tofu or firm tofu for a vegan version.
Leftovers refrigerate for 2-3 days; keep avocado separate to prevent browning.