Description
A quick, easy, and fresh sushi-inspired meal with creamy avocado, crisp cucumber, savory crab, and seasoned rice. Perfect for busy weeknights or casual gatherings, this bowl skips the rolling effort for a satisfying, no-fuss dish.
Ingredients
2 cups cooked sushi rice
8 ounces crab meat or imitation crab sticks, cut into bite-sized pieces
1 ripe avocado, diced
1/2 English cucumber, thinly sliced or halved
1 ounce nori sheets, cut into small strips or crumbled
2 tablespoons mayonnaise
1 teaspoon sriracha or hot sauce
1 teaspoon rice vinegar
1 teaspoon sesame oil (optional)
1 tablespoon soy sauce (low-sodium is optional)
1 tablespoon sliced red pepper for garnish
1 teaspoon sesame seeds for garnish
1 lime, cut into wedges
Instructions
Cook sushi rice as per package instructions. Toss warm rice with rice vinegar, sesame oil, and a pinch of salt
Drain and flake crab meat (if needed)
Layer rice in a bowl
Add diced avocado, cucumber slices, and flaked crab meat
Sprinkle with crumbled nori
Mix mayonnaise, sriracha, and soy sauce to create a spicy mayo dressing.
Drizzle dressing over the bowl
Top with red pepper and sesame seeds
Serve with lime wedges on the side for squeezing
Notes
Use leftover rice to cut down on time. Substitute crab with shrimp, tofu, or cooked chicken for variation. Avoid overcooking the rice to maintain texture for better sushi bowl results.
Nori can be baked until crispy or used fresh depending on preference.
Add sesame seeds for extra crunch and umami flavor.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 1g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 35mg