Description
A delicious and easy-to-make crunch roll sushi bowl packed with flavor.
Ingredients
Scale
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 avocado, sliced
- 1 cucumber, julienned
- 1/2 cup imitation crab meat, shredded
- 1/4 cup tempura crumbs
- Soy sauce, for serving
- Wasabi, optional
- Pickled ginger, optional
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- In a pot, combine the rinsed rice and water. Bring to a boil, then reduce heat and simmer for 20 minutes.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
- Once rice is cooked, remove from heat and let it sit for 10 minutes. Fluff with a fork.
- Add the vinegar mixture to the rice and gently fold to combine.
- In a bowl, layer rice, avocado, cucumber, and crab meat.
- Top with tempura crumbs.
- Serve with soy sauce, wasabi, and pickled ginger.
Notes
- Adjust ingredients to taste.
- Feel free to add other toppings like sesame seeds or seaweed.
- Store leftover rice in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Bowl
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: crunch roll sushi bowl, sushi bowl, easy sushi recipe