Sushi Bowl Recipe

Steps

1. Cook the sushi rice: Rinse the rice well with cold water; use a sieve and really swish it around. Transfer to a medium saucepan and add the water. Bring to a boil over high heat, then reduce the heat, cover, and let simmer until the rice is tender, about 15 minutes. Turn off the heat and let sit covered for 5 additional minutes.

2. Combine the rice vinegar, sugar, and salt in a microwave-safe bowl or measuring cup with a spout (heat in a small saucepan if you prefer not to microwave). Microwave for 30 seconds, then stir. Continue to microwave in 30 second bursts and stir until the sugar and salt dissolve (or simmer for about 2 minutes on the stove, stirring until it dissolves). Transfer the cooked rice to a large bowl and pour half of the vinegar mixture over the top. Fold gently to combine. Repeat with the remaining vinegar mixture. Let cool.

3. While the rice cools, prep all of your toppings. Stir together the Greek yogurt (or mayo) and 1 tablespoon sriracha; taste and add more sriracha if you'd like it spicier.

4. To assemble the bowls, place a scoop of rice in the bottom of a bowl. Top with the crab, cucumber, carrot, nori, and avocado. Add the sesame seeds and pickled ginger (if desired). Drizzle with the sriracha “mayo.” Enjoy with soy sauce to taste.