Go Back

Spicy Crab Sushi Bowl

A delicious, deconstructed California roll in a bowl! Fluffy sushi rice topped with shredded imitation crab, fresh avocado, cucumber, carrots, and a generous drizzle of spicy sriracha mayo.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 bowls
Course: Dinner, Lunch, Main Course
Cuisine: American, Japanese Fusion
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Sushi Rice Base
  • 1 cup short-grain sushi rice uncooked
  • 1.5 cups water for cooking
  • 2 tbsp rice vinegar
  • 1 tbsp granulated sugar
  • 0.5 tsp salt
Bowl Toppings
  • 8 oz imitation crab meat shredded
  • 1 large avocado sliced
  • 1 cup English cucumber diced
  • 0.5 cup carrots shredded
  • 2 stalks green onions chopped
  • 1 tbsp sesame seeds black and white
Spicy Mayo
  • 0.25 cup Kewpie mayonnaise or regular mayo
  • 1.5 tbsp Sriracha sauce adjust to taste
  • 0.5 tsp toasted sesame oil
  • 1 tsp soy sauce

Equipment

  • Saucepan or Rice Cooker
  • Fine-mesh strainer
  • Small whisk or fork
  • Squeeze bottle (optional)

Method
 

  1. Rinse sushi rice under cold water until clear. Cook with 1.5 cups water in a saucepan or rice cooker until tender.
  2. In a small bowl, warm rice vinegar, sugar, and salt until dissolved. Pour over the warm cooked rice and fold gently to combine. Let cool.
  3. Whisk together the mayonnaise, Sriracha, sesame oil, and soy sauce until smooth to create the spicy mayo.
  4. Shred the imitation crab using your fingers or two forks.
  5. Divide the seasoned rice into two bowls. Arrange the shredded crab, sliced avocado, diced cucumber, and shredded carrots on top of the rice.
  6. Drizzle generously with the spicy mayo. Garnish with chopped green onions and sesame seeds before serving.

Notes

For meal prep, keep the spicy mayo and avocado separate until right before eating to prevent the avocado from browning and the bowl from getting soggy.