Ingredients:

  • 2 cups (400g) Short-grain sushi rice
  • 2.5 cups (600ml) Cold water
  • 0.25 cup (60ml) Rice vinegar
  • 2 tbsp (25g) Granulated sugar
  • 1 tsp (6g) Fine sea salt
  • 12 oz (340g) Imitation crab (kanikama), shredded or chopped
  • 2 tbsp (30ml) Japanese mayo (Kewpie brand preferred)
  • 1 tsp (5ml) Fresh lime juice
  • 2 Large avocados, sliced into fans
  • 2 Persian cucumbers, thinly sliced into half-moons
  • 0.5 cup (120ml) Japanese mayo
  • 2 tbsp (30ml) Sriracha
  • 1 tsp (5ml) Toasted sesame oil
  • 1 tbsp Toasted sesame seeds
  • 0.25 cup shredded nori (seaweed) strips
  • 2 tbsp pickled ginger

Instructions:

  1. Rinse the rice vigorously in a fine-mesh strainer until the water runs clear to remove surface starch.
  2. Combine rinsed rice and 2.5 cups water in a rice cooker or heavy pot. If using a pot, bring to a boil, then simmer on the lowest setting for 15 minutes. Let stand, covered, for 10 minutes.
  3. In a small bowl, whisk rice vinegar, sugar, and salt. While the rice is still warm, fold the mixture into the rice using a wooden spatula and a slicing motion to avoid mashing.
  4. Prepare the crab salad by hand-shredding the imitation crab and mixing it with 2 tbsp Japanese mayo and 1 tsp lime juice.
  5. Whisk 0.5 cup Japanese mayo, sriracha, and toasted sesame oil in a small bowl to create the spicy mayo drizzle.
  6. Assemble the bowls: Divide the seasoned rice into 4 bowls. Top each with equal portions of the crab salad, avocado fans, and cucumber slices.
  7. Drizzle generously with the spicy mayo and garnish with toasted sesame seeds, shredded nori, and pickled ginger.