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
-
Rinse the 1 1/2 cups of sushi rice in a mesh sifter until the water runs clear.
-
Add the rice to a rice cooker with 2 cups of water and cook according to your rice cooker’s instructions.
-
Once the rice is cooked, transfer it to a rimmed baking sheet and pour 1/4 cup seasoned rice vinegar over it. Use a rice paddle to gently fold the vinegar into the rice, being careful not to mash the rice. Let the rice cool completely.
-
In a small bowl, prepare the spicy mayo by combining 1/4 cup Japanese mayonnaise with 2 teaspoons of sriracha. Stir well to combine.
-
While the rice is cooling, chop the 8 oz of imitation crab meat and 1/2 cup of English cucumber into small pieces. Break up a few pieces of nori sheets into small bits.
-
In serving bowls, add a scoop of the cooled sushi rice. Top with the chopped crab, cucumber, and sliced avocado.
-
Drizzle the spicy mayo over the ingredients and garnish with chopped nori, sesame seeds, and furikake.
-
Serve with a side of low-sodium soy sauce for dipping, and enjoy!
Notes
-
For variations, feel free to swap in cooked shrimp, tuna, or even tofu for the imitation crab.
-
Additional veggies like shredded carrots, radishes, or edamame can be added for extra crunch.
-
You can adjust the spice level of the mayo by adding more or less sriracha, or even including jalapeños for an extra kick.
- Prep Time: 8 minutes
- Cook Time: 15 minutes
- Category: Main Course, Appetizer
- Method: No-cook, Quick
- Cuisine: Japanese
- Diet: Gluten Free
