Sushi Rice Bowl
- Number of Servings: 2
Ingredients
*Rice (Calrose Rice), .75 cup *Nakano Seasoned Rice Vinegar, 2 tbsp Cucumber (peeled), 6 slice *Daikon Radish, 2 oz *Crab Supreme, imitation crab meat, 0.5 cup Shrimp, cooked, 3 oz *Ginger (Pickled) - Sushi Chef Brand, 1 tbsp Soy sauce (shoyu), low sodium, 1 tsp *Avacado, whole, medium 1 serving = 1 whole avacado, .5 serving *Wasabi paste, .5 tsp
Put rice and water into rice cooker (put rice in first, then add water until the 3 mark on the cooker is reached). Push button to start cooking. When done, button will pop up and light change to "warm.".
2
Let the rice sit in the cooker without opening the lid for about 15 minutes to complete steaming.
3
Prepare your veggies.
4
Put 1/2 of rice in each bowl.
5
Arrange veggies all around inside of bowl.
6
Place crab meat and shrimp in center of bowl.
7
Garnish with sesame seeds and pickled ginger. Use soy sauce and wasabi as drizzle.
Serving Size: serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user KAZZIE531.
2
Let the rice sit in the cooker without opening the lid for about 15 minutes to complete steaming.
3
Prepare your veggies.
4
Put 1/2 of rice in each bowl.
5
Arrange veggies all around inside of bowl.
6
Place crab meat and shrimp in center of bowl.
7
Garnish with sesame seeds and pickled ginger. Use soy sauce and wasabi as drizzle.
Serving Size: serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user KAZZIE531.
Nutritional Info Amount Per Serving
- Calories: 260.7
- Total Fat: 6.2 g
- Cholesterol: 85.4 mg
- Sodium: 800.5 mg
- Total Carbs: 37.1 g
- Dietary Fiber: 1.4 g
- Protein: 14.0 g
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