Description
A sushi bowl featuring crunchy textures and fresh flavors.
Ingredients
Scale
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup cooked and seasoned crab meat
- 1 avocado, sliced
- 1/2 cup cucumber, julienned
- 1/4 cup pickled ginger
- 1/4 cup sesame seeds
- 2 sheets nori, cut into strips
- 1/4 cup soy sauce
- 1 tablespoon wasabi
- 1/4 cup green onions, sliced
Instructions
- Rinse sushi rice under cold water until water runs clear.
- Combine rice and water in a rice cooker and cook according to manufacturer instructions.
- In a small saucepan, heat rice vinegar, sugar, and salt until dissolved.
- Once rice is cooked, transfer to a large bowl and gently fold in the vinegar mixture.
- Let rice cool to room temperature.
- In serving bowls, layer the sushi rice as the base.
- Top with crab meat, avocado, cucumber, pickled ginger, and green onions.
- Sprinkle sesame seeds and nori strips over the top.
- Serve with soy sauce and wasabi on the side.
Notes
- For a vegetarian option, substitute crab meat with marinated tofu.
- Experiment with different toppings like mango or radish.
- Adjust the amount of wasabi according to your spice preference.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Bowl Assembly
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: crunch roll sushi bowl, sushi recipe, sushi bowl, Japanese cuisine