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Homemade Sushi Bowl - Our Kind of Wonderful

Homemade Sushi Bowls

K absolutely loves sushi, but as I don’t he won’t treat himself to it very often. I surprised him by putting homemade sushi bowls on our meal plan last month, and he was legitimately giddy when he saw it, and saw that we’d purchased all of the ingredients already. He RAVED about them, and has made sure I plan to put them on our meal plan in the future.

Ingredients

2 cups dry California Calrose Sushi Rice
5 Tbsp rice vinegar, divided
2 Tbsp granulated sugar
1/2 tsp salt
1/4 cup light mayonnaise
1 1/2 Tbsp sriracha
1/4 cup low-sodium soy sauce
10 oz imitation crab or lump crabmeat, torn or chopped into small bite size pieces
1 1/2 cups diced English cucumber
3/4 cup roughly chopped matchstick carrots
1 1/2 Tbsp chopped pickled sushi ginger
1 large avocado, peeled and diced

Instructions

1
Place the rice in a fine mesh strainer and rinse under cold water until water runs clear - generally about 2 minutes. Make sure your rice is well drained. You can check this by tapping the bottom of the strainer with the bottom of your hand. If no water falls it's well strained. Transfer the rice to a medium saucepan along with 2 1/4 cups water. Bring mixture to a full boil then reduce heat to low, cover with lid and simmer 15 minutes. Remove from heat, keep covered and let rest 15 minutes.
2
Meanwhile, in a small saucepan combine 4 Tbsp of the vinegar with the sugar and salt. Heat over medium heat, cook and whisk until sugar has dissolved. Remove from heat, let cool while rice is resting then pour vinegar mixture over rice and toss to evenly coat.
3
In a small mixing bowl whisk together mayonnaise with the sriracha. Thin with 1 1/2 tsp of water if desired. Transfer to a sandwich size resealable bag. Set aside.
4
In a small mixing bowl whisk together soy sauce and remaining 1 Tbsp vinegar, set aside. In a large mixing bowl gently toss together crab meat, cucumber, carrots, nori, ginger and avocado. Divide prepared rice among 4 or 5 bowls. Top with crab mixture then spoon soy sauce mixture over top of each serving. Cut a small tip from one corner of the resealable bag holding the sriracha mixture, drizzle over each serving. Serve immediately.

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