Ingredients
Scale
- 1 cup short-grain sushi rice
- 1.5 cups water
- 3 tbsp rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 4 oz imitation crab meat (or real crab)
- 1 medium cucumber, sliced
- 1 ripe avocado, diced
- 2 tbsp low-sodium soy sauce
- Sriracha, optional
Instructions
- Rinse sushi rice under cold water until clear. Cook with water according to package instructions.
- Once cooked, transfer rice to a bowl and mix in rice vinegar, sugar, and salt while warm.
- Slice cucumber and dice avocado; set aside.
- In serving bowls, layer sushi rice topped with cucumber, avocado, and crab.
- Drizzle with soy sauce and sriracha if desired. Serve immediately.
Notes
- For extra flavor, sprinkle with sesame seeds or drizzle with spicy mayo.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 360
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 5 g
- Protein: 13 g
- Cholesterol: 20 mg