California Sushi Bowls

INGREDIENTS

• 1 1/2 cups dry Calrose Sushi Rice
• 2 cups water
• 1/4 cup seasoned rice vinegar (Marukan)
• 1/4 cup Japanese mayonnaise
• 2 teaspoons sriracha
• 8 oz imitation crab chopped into small pieces
• 1/2 cup diced English cucumber
• 1-2 nori sheets chopped or crumbled into small pieces (add more if you'd like)
• 1 large avocado peeled and sliced
• Black and toasted sesame seeds for garnish
• 1/4 cup low-sodium soy sauce for serving
• Nori Furikake

INSTRUCTIONS

1. 1 Start off by rinsing 1 1/2 cups of sushi rice in a mesh sifter. Once the rice is well rinsed, add it to your rice cooker along with 2 cups of water. Then turn on the rice cooker.
2. 2 Once the rice is cooked transfer it to a rimmed baking sheet.
3. 3 Then pour 1/4 cup seasoned rice vinegar over the rice and fold it in. You want to use a rice paddle to do this. Make sure be gentle with the rice and not mash it up. Then let the rice cool completely.
4. 4 Then make your spicy Mayo by combining 1/4 cup Japanese mayonnaise with 2 teaspoons sriracha.
5. 5 Now chop cup 8 ounces of leg style imitation crab meat and 1/2 cup of English cucumber. You can also break up a few pieces of Nori (dried seaweed).
6. 6 Now add the cooled sushi rice to a bowl, along with the chopped crab, cucumber, and sliced avocado. Then drizzle on the spicy mayonnaise, and top with chopped nori, sesame seeds, and furikake.

NUTRITION

Calories: 402kcal | Carbohydrates: 73g | Protein: 10g | Fat: 18g | Fiber: 6g | Sugar: 3g