Ingredients
Scale
- 1 cup short-grain sushi rice
- 1.5 cups water
- 3 tbsp rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 4 oz imitation crab meat
- 1 medium cucumber, sliced
- 1 ripe avocado, diced
- 2 tbsp low-sodium soy sauce
- Sriracha (optional)
Instructions
- Rinse sushi rice under cold water until clear. Cook with water according to package instructions until tender.
- Transfer warm rice to a mixing bowl and mix in rice vinegar, sugar, and salt gently.
- Slice cucumber and dice avocado; set aside for assembly.
- In serving bowls, layer seasoned rice, followed by cucumber slices, diced avocado, and imitation crab meat.
- Drizzle with low-sodium soy sauce and add sriracha if desired.
- Serve immediately while fresh!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 380
- Sugar: 8g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 20mg