Sushi Bowl Recipe

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With crisp veggies, sushi rice, and imitation crab (or your fave seafood), this sushi bowl recipe is the easiest way to enjoy sushi at home!

Prep: 10

Cook: 20

Total: 30

Servings: servings

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Ingredients

For the Sushi Rice:

2 cups sushi or Calrose rice or short grain white rice
2 cups water
3 ½ tablespoons rice vinegar
2 tablespoons granulated sugar
1 teaspoon kosher salt

For the Bowls:

1 pound flake-style imitation crab diced
4 Persian cucumbers thinly sliced or 1 English cucumber, halved lengthwise and thinly sliced (about 2 cups)
2 carrots shredded (about 1 cup)
2 to 4 nori sheets or seaweed snacks thinly sliced or crumbled (the amount you need depends on their size and how much you like the flavor—I love one small sheet per bowl)
2 small avocados diced
Sesame seeds optional
Pickled ginger optional
Soy sauce optional

For the Sriracha “Mayo”:

⅓ cup plain Greek yogurt or mayo
1 to 2 tablespoons sriracha

Instructions

Cook the sushi rice: Rinse the rice well with cold water; use a sieve and really swish it around. Transfer to a medium saucepan and add the water. Bring to a boil over high heat, then reduce the heat, cover, and let simmer until the rice is tender, about 15 minutes. Turn off the heat and let sit covered for 5 additional minutes.
Combine the rice vinegar, sugar, and salt in a microwave-safe bowl or measuring cup with a spout (heat in a small saucepan if you prefer not to microwave). Microwave for 30 seconds, then stir. Continue to microwave in 30 second bursts and stir until the sugar and salt dissolve (or simmer for about 2 minutes on the stove, stirring until it dissolves). Transfer the cooked rice to a large bowl and pour half of the vinegar mixture over the top. Fold gently to combine. Repeat with the remaining vinegar mixture. Let cool.
While the rice cools, prep all of your toppings. Stir together the Greek yogurt (or mayo) and 1 tablespoon sriracha; taste and add more sriracha if you'd like it spicier.
To assemble the bowls, place a scoop of rice in the bottom of a bowl. Top with the crab, cucumber, carrot, nori, and avocado. Add the sesame seeds and pickled ginger (if desired). Drizzle with the sriracha “mayo.” Enjoy with soy sauce to taste.

Notes

TO STORE: Store leftover sushi rice, veggies, imitation crab, and sauce separately in the refrigerator for up to 3 days. If you’re storing leftovers that you’ve already assembled, they’ll last in the fridge for a day or two.

Nutrition

Serving: 1(of 4)Calories: 673kcalCarbohydrates: 116gProtein: 17gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 13mgPotassium: 772mgFiber: 12gSugar: 13gVitamin A: 5372IUVitamin C: 16mgCalcium: 66mgIron: 2mg