Sushi Bowl
Get your sushi fix with this sushi bowl recipe. Packed with fresh vegetables this easy bowl is a great option for lunch or a light dinner.
Servings: 4
Calories: 1031kcal
Ingredients
- 2 cups sushi rice cooked according to package directions to yield 4 cups cooked
- ¼ cup seasoned rice wine vinegar
- 1 teaspoon seasoned rice wine vinegar
- 8 ounces imitation crab chopped into ¼ inch pieces
- 1 cup cucumber diced into ¼ inch pieces (1 small cucumber)
- 1 cup Haas avocados diced into ¼ inch pieces (2 small Haas avocados)
- ½ cup matchstick cut carrots
- 0.17 ounces roasted seaweed snacks or 1 nori wrap sheet, chopped
- ½ cup mayonnaise
- 1 tablespoon sriracha sauce
- 1 tablespoon black sesame seeds
- 1 tablespoon white sesame seeds
- 4 teaspoons low-sodium soy sauce
Instructions
- Cook your sushi rice according to the package directions. Once your sushi rice has cooked, add the ¼ cup seasoned rice wine vinegar, gently toss, then spread it onto a rimmed baking sheet to cool completely. This will take about 20 to 30 minutes. Be very careful to gently toss your rice so that it does not get compacted. It will be very sticky.
- In a small bowl, mix the mayonnaise, sriracha, and 1 teaspoon seasoned rice wine vinegar until completely combined. Transfer your sriracha mayonnaise to a zip-top sandwich bag that you will cut the tip off of one corner to use as a piping bag for the garnish. Set aside.
- In another small bowl, mix the white and black sesame seeds together and set them aside.
- Once your sushi rice has cooled, place one cup of rice into the bowl, making sure to leave space around it to place the remaining ingredients.
- Using a ¼ cup dry measuring cup, neatly place ¼ cup of the diced imitation crab into the bowl next to the rice.
- Next, do the same with a ¼ cup of the diced cucumber neatly next to the imitation crab.
- Then add 2 tablespoons of the matchstick carrots next to the diced cucumber.
- Place ¼ cup of the diced avocado next to the carrots. Make sure that at this point, you can still see the rice and that all the vegetables are circling the bowl.
- In the very center of the bowl, add 1 tablespoon of the seaweed crumbles.
- Drizzle 1 teaspoon low-sodium soy sauce around onto the vegetables.
- Finally, garnish your deconstructed sushi bowl with a drizzle of the sriracha mayonnaise and sprinkle with 1 teaspoon of the sesame seed blend.
Notes
PRO TIP: If you can not find sushi rice at your grocery store, you can alternatively use short-grain white rice. You will follow the cooking directions for the rice you have and follow the rest of the recipe as written.
PRO TIP: Be very careful to gently toss your rice so that it does not get compacted. It will be very sticky.
Nutrition
Calories: 1031kcal | Carbohydrates: 168g | Protein: 18g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 778mg | Potassium: 463mg | Fiber: 10g | Sugar: 4g | Vitamin A: 2838IU | Vitamin C: 9mg | Calcium: 79mg | Iron: 4mg