Description
A quick, stress-free alternative to traditional sushi rolls that combines seasoned sushi rice with fresh avocado, cucumber, carrots, and crab meat in a bowl format. Perfect for meal prep and ready in under 20 minutes.
Ingredients
Scale
- 1 cup dry sushi rice (short-grain white rice)
- 1 cup water (for cooking rice)
- 2 tablespoons rice vinegar (unseasoned)
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 ripe avocado
- 1 English cucumber
- 1 carrot (julienned)
- 1 cup imitation crab meat (surimi) or fresh lump crab
- 3 tablespoons Kewpie mayonnaise
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- Pinch of wasabi (optional)
- 1 tablespoon toasted sesame seeds
- Nori sheets (crumbled or strips)
- Lime juice (for preventing avocado browning)
Instructions
- Rinse sushi rice under cold water until water runs clear. Combine rice and water in a pot (1:1.1 ratio). Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 10 minutes.
- While rice rests, mix rice vinegar, sugar, and salt in a small bowl. Transfer hot rice to a large wide bowl. Drizzle vinegar mixture over rice and gently fold using a cutting motion with a spatula to avoid mashing. Fan the rice to cool and create a glossy shine.
- Peel and julienne the cucumber and carrot. Slice the avocado just before packing to prevent browning.
- Whisk together Kewpie mayo, soy sauce, sesame oil, and wasabi to create the dressing.
- In a large serving bowl, combine seasoned rice, cucumber, carrots, and crab meat. Gently toss to combine.
- Divide the mixture into four meal prep containers. Top each with sliced avocado, drizzle with dressing, and sprinkle with toasted sesame seeds and crumbled nori.
- Let bowls cool to room temperature before sealing and refrigerating. Store for up to 4 days. Stir before eating.
Notes
Do not skip rinsing the rice to prevent mushiness. Use a gentle folding motion when mixing vinegar into rice to keep grains intact. Pat veggies dry to prevent soggy rice. For best crunch, pack avocado and dressing separately if making ahead for lunch. Do not freeze, as rice texture suffers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (approx. 1/4
- Calories: 450
- Sugar: 8
- Sodium: 600
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 55
- Fiber: 4
- Protein: 12
Keywords: sushi bowl, california roll, meal prep, healthy lunch, quick dinner, rice bowl, avocado, crab, gluten-free option