California Sushi Rice Bowl

Hiroko Liston

Ingredients

  • Sushi Rice
  • 2 servings (350g) Cooked Japanese Short Grain Rice
  • 24 ml (1 & 1/2 tablespoons) Rice Vinegar
  • 20 g (4 teaspoons) Sugar
  • 2 g (slightly less 1/2 teaspoon) Salt
  • Toppings
  • 150 g Imitation Crab Meat *OR Cooked Prawns
  • 1/2 Avocado
  • 1 small Cucumber *e.g. Lebanese Cucumber
  • 1 tablespoon Japanese Mayonnaise
  • 1 teaspoon Soy Sauce
  • Toasted Sesame Seeds
  • Tobiko (Flying Fish Roe) *optional
  • 1/2 sheet Toasted Nori

Directions

  • Heat cooked Rice to hot. Mix Rice Vinegar, Sugar and Salt in a small bowl, and pour the mixture over the hot Rice. Mix well and allow to cool. *Note: To help the rice cool quickly, spread the rice over a large dinner plate.
  • Prepare the other ingredients while the rice is cooling. Cut Imitation Crab Meat, Avocado and Cucumber into the size that is easy to eat.
  • In a small bowl, mix Japanese Mayonnaise and Soy Sauce. Cut Toasted Nori into thin strips.
  • Half fill a bowl with cooled Sushi Rice and arrange Imitation Crab Meat, Avocado and Cucumber on the rice. Drizzle the mayonnaise sauce, Sprinkle with Toasted Sesame Seeds, Tobiko and Nori, and enjoy.