Sushi is one of my favorite meals to eat, but I hate how expensive and labor-intensive (if you're making your own) it can get for just a few small rolls. This recipe for Sushi Bowls with Sriracha Mayo solves both those issues, and will make as much (or little) you want, so you can have just one meal, or enough for leftovers and lunch the next day.
These bowls are a great way to eat healthy considering how many veggies you can load up! Feel free to customize this to your tastes, and don't forget the sriracha mayo for some kick! You'll love the flavor in this!
Ingredients:
For the sushi rice
- 2 cups short grain white rice
- 2 cups water
- 2 tablespoons rice vinegar
- 2 tablespoons white sugar
- 1 teaspoon salt
For the toppings
- 4 ounces crab stick
- 1 carrot
- 1 cucumber
- 1 avocado
- 1 nori sheet, sliced thinly
- 1 tablespoon sesame seeds
For the sriracha mayo
- 4 tablespoons mayonnaise
- 2 tablespoons sriracha
Directions:
Prepare your short grain white rice according to package directions. While the rice is cooking, prepare the toppings. Shred the crab stick, shred or julienne the carrot, slice the avocado, slice the cucumber, and cut up the nori into thin strips. Stir together the mayonnaise and sriracha in a small bowl.
Once the rice is finished cooking, transfer it to a large bowl. Sprinkle about ΒΌ of the vinegar dressing over the rice, then gently fold or stir the rice to combine. Repeat the process until all of the vinegar dressing has been incorporated into the rice and the rice has taken on a glossy appearance.
To build your sushi bowls, place about 1 cup of the seasoned sushi rice in a bowl, then top with crab stick, carrot, cucumber, avocado, a few pieces of nori, a pinch of sesame seeds, and a drizzle of the sriracha mayo.
