Sushi Bowls
- Number of Servings: 4
Ingredients
White Rice, long grain, 1.13 cup (remove)Water, tap, 1.13 cup (8 fl oz) (remove)*Nakano Seasoned Rice Vinegar, 1 tbsp (remove)Granulated Sugar, 2 tsp (remove)Cucumber (peeled), 1 cup, pared, chopped (remove)Avocados, California (Haas), 1 fruit without skin and seeds (remove)*Edamame, Shelled, Frozen, 1 cup (remove)*Sesame Seeds, .25 cup (remove)*Mayonaisse (half fat), 4 tbsp (remove)*Sriracha Hot Sauce (Rooster sauce), 1 tsp (remove)*Crab Supreme, imitation crab meat, 1 cup (remove)
Rinse the rice. Place the rice and water in a medium saucepan and bring to a boil over high heat, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
Combine the rice vinegar and sugar in a separate small bowl and heat in the microwave on high for 30 to 45 seconds, until the sugar dissolves. Transfer the rice into a large bowl and add the vinegar mixture. Fold and cut thoroughly to combine and coat each grain of rice with the mixture. Allow to cool. Do not refrigerate.
In a small bowl, combine the mayonnaise and sriracha; set aside.
Pile the rice, cucumber, crab meat, avocado and edamame in individual bowls and top with sesame seeds, soy sauce/wasabi (if desired) and sriracha mixture. Serves 4.
Serving Size: Makes 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user MAJENDIAN.
Combine the rice vinegar and sugar in a separate small bowl and heat in the microwave on high for 30 to 45 seconds, until the sugar dissolves. Transfer the rice into a large bowl and add the vinegar mixture. Fold and cut thoroughly to combine and coat each grain of rice with the mixture. Allow to cool. Do not refrigerate.
In a small bowl, combine the mayonnaise and sriracha; set aside.
Pile the rice, cucumber, crab meat, avocado and edamame in individual bowls and top with sesame seeds, soy sauce/wasabi (if desired) and sriracha mixture. Serves 4.
Serving Size: Makes 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user MAJENDIAN.
Nutritional Info Amount Per Serving
- Calories: 335.2
- Total Fat: 12.8 g
- Cholesterol: 2.5 mg
- Sodium: 416.9 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 6.4 g
- Protein: 10.3 g
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