Servings: 4
Calories: 470
Protein: 33g
Carbs: 54g
Fat: 15g

Ingredients

For the Sushi Rice

• 2 cups cooked sushi rice (or short-grain rice)
• 2 tbsp rice vinegar
• 1 tsp sugar
• ½ tsp salt

For the Bowl

• 1 cup imitation crab, shredded
• 1 avocado, diced
• 1 cucumber, diced
• 1 carrot, shredded
• ¼ cup edamame, cooked
• ¼ cup green onions, sliced
• 1 tbsp toasted sesame seeds
• 1 sheet nori, cut into thin strips

For the Spicy Mayo

• ¼ cup mayonnaise
• 1 tbsp sriracha
• 1 tsp rice vinegar
• ½ tsp sesame oil

Optional Toppings

• Pickled ginger
• Wasabi
• Extra sesame seeds
• Furikake seasoning

Instructions

In a small bowl, combine rice vinegar, sugar, and salt until dissolved. Gently fold into warm sushi rice and allow it to cool slightly.

In another small bowl, whisk together mayonnaise, sriracha, rice vinegar, and sesame oil to make the spicy mayo.

Divide the seasoned sushi rice among four bowls.

Top with imitation crab, avocado, cucumber, carrot, edamame, and green onions.

Drizzle generously with spicy mayo.

Sprinkle with toasted sesame seeds and nori strips.

Add any optional toppings you enjoy and serve immediately.

Quick Tips

• Use real crab meat if you’d like a more authentic California roll flavor.
• Add cooked shrimp, salmon, or tofu for extra protein.
• For meal prep, store toppings separately and assemble just before serving.
• For a lower-carb version, substitute cauliflower rice for sushi rice.
• A squeeze of fresh lime adds a bright, fresh flavor.