Savory seafood, crispy tempura, and fresh vegetables over seasoned rice for a crunchy, satisfying bowl.
# Components:
→ Sushi Rice
01 - 2 cups sushi rice
02 - 2 1/2 cups water
03 - 3 tablespoons rice vinegar
04 - 2 tablespoons sugar
05 - 1 teaspoon salt
→ Protein & Crunch
06 - 8 ounces imitation crab sticks or cooked shrimp, chopped
07 - 1 cup tempura flakes
08 - 1 tablespoon toasted sesame seeds
→ Vegetables
09 - 1 medium cucumber, julienned
10 - 1 medium avocado, sliced
11 - 2 green onions, thinly sliced
12 - 1 small carrot, julienned
13 - 1 sheet nori, cut into strips
→ Sauces
14 - 1/4 cup mayonnaise
15 - 1 tablespoon sriracha
16 - 2 tablespoons unagi sauce or store-bought teriyaki sauce
# Directions:
01 - Rinse sushi rice under cold water until the water runs clear. In a medium saucepan or rice cooker, combine rice and water, bring to a boil, then cover and simmer on low for 18 minutes. Remove from heat and let stand, covered, for 10 minutes.
02 - In a small bowl, mix rice vinegar, sugar, and salt until fully dissolved. Gently fold the vinegar mixture into the cooked rice using a wooden paddle or spoon. Allow the rice to cool to warm or room temperature.
03 - In a separate bowl, blend mayonnaise and sriracha until smooth. Set aside for drizzling.
04 - Julienne cucumber and carrot, slice avocado, thinly slice green onions, and cut the nori sheet into strips. If needed, chop crab sticks or cooked shrimp into bite-sized pieces.
05 - Divide seasoned sushi rice evenly among four individual serving bowls. Arrange imitation crab or shrimp, cucumber, avocado, carrot, green onions, and nori strips on top of the rice in each bowl.
06 - Drizzle each bowl with spicy mayo and unagi or teriyaki sauce. Sprinkle generously with tempura flakes and toasted sesame seeds.
07 - Serve the assembled bowls at once to maintain optimal crunch and freshness.
