Ingredients
2cupsSushi Rice,dry California Calrose
5tbsprice vinegar,divided
2tbspgranulated sugar
½tspsalt
¼cupmayonnaise,light
1½tbspsriracha
¼cupsoy sauce,low sodium
10ozimitation crab,or lump crab meat, torn or chopped into small bite size pieces
1½cupsEnglish cucumber,diced
¾cupcarrots,roughly chopped into matchstick
1nori sheet,chopped or crumbled into small pieces add more if desired
1½tbspsushi ginger,pickled, chopped
1avocado,large, peeled and diced
sesame seeds,black and toasted, for garnish
Preparation
Place rice in a fine-mesh strainer and rinse under cold water for about 2 minutes until water runs clear. Tap bottom of strainer with palm of the hand until water no longer falls from strainer.
Transfer rice to a medium saucepan along with 2¼ cups of water. Bring mixture to a full boil then reduce heat to low, cover with the lid, and simmer for 15 minutes. Remove from heat, keep covered, and let rest for 15 minutes.
In a small saucepan combine 4 tablespoons of the vinegar with the sugar and salt. Heat over medium heat, cook and whisk until sugar has dissolved. Remove from heat, let cool while rice is resting then pour vinegar mixture over rice and toss to evenly coat.
In a small mixing bowl whisk together mayonnaise with sriracha. Thin with 1½ teaspoons of water if desired. Transfer to a sandwich size resealable bag. Set aside.
In a small mixing bowl whisk together soy sauce and remaining vinegar, set aside.
In a large mixing bowl gently toss together crab meat, cucumber, carrots, nori, ginger, and avocado. Divide prepared rice among 4 or 5 bowls. Top with crab mixture then spoon soy sauce mixture over top of each serving.
Cut a small tip from one corner of the resealable bag holding the sriracha mixture, drizzle over each serving.
Serve immediately.
