-Short Grain White Rice -Rice Vinegar -Sugar -Salt -Imitation Crab -Carrot
-Cucumber -Avocado -Nori Snack -Sesame Seeds -Mayonnaise -Sriracha
Place uncooked rice in a medium sauce pot. Rinse the rice well and drain off as much of the excess water as possible. Add fresh water, place a lid on the pot, then bring the water up to a boil over high heat. Once it reaches a full boil, turn the heat down to low and let the rice simmer for 15 minutes.
While the rice is cooking, mix up the rice seasoning. This seasoning gives the rice its characteristic sushi flavor and glossy appearance. Combine rice vinegar, white sugar, and salt. Stir until the sugar is fully dissolved.
Sprinkle about 1/4 of the vinegar seasoning over the rice. Gently fold or stir the rice to distribute the dressing. Repeat this process until all of the dressing has been incorporated and the rice appears slightly glossy. Make sure not gently fold, rather than stir, the rice to prevent it from becoming mushy.
While the rice is cooking, prepare the rest of the sushi bowl toppings. Shred carrot (use a large-holed cheese grater), chop cucumber, slice avocado and chop or break up imitation crab into small pieces.
Prepare a little sriracha mayo to go on the sushi bowls… Simply stir together mayo and sriracha. NOM
Finally build your sushi bowls by adding about the seasoned sushi rice, then topping with some of imitation crab, sliced avocado, shredded carrot, sliced cucumbers, a few pieces of nori, a sprinkle of sesame seeds, and a delicious drizzle of sriracha mayo.