Description
A fresh and healthy take on California roll sushi, these bowls are packed with colorful veggies and wholesome grains, making them perfect for meal prepping.
Ingredients
Scale
- 1 cup sushi rice (or brown rice for a healthier alternative)
- 1 1/4 cups water
- 1/2 cup cucumbers, julienned
- 1 avocado, sliced
- 1 cup shredded carrots
- 1 cup imitation crab or crab meat (or substitute with tofu for a vegan option)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
- Begin by rinsing the sushi rice under cold water until the water runs clear.
- Place the rice and water in a pot and bring it to a boil over medium heat.
- Reduce the heat to low, cover the pot, and let the rice simmer for about 15 minutes until all the water has been absorbed.
- While the rice is cooking, prepare your veggies by washing and julienning the cucumbers, shredding the carrots, and slicing the avocado.
- In a small bowl, mix the soy sauce, rice vinegar, and sesame oil to serve as a dressing.
- Once the rice has finished cooking, fluff it with a fork and let it cool slightly before mixing in the dressing.
- To assemble your sushi bowls, divide the rice among containers and top with cucumbers, carrots, avocado, and crab meat.
- Sprinkle sesame seeds over the bowls for extra flavor and crunch.
- If meal prepping, keep avocado separate until ready to eat.
Notes
Consider serving with a side of edamame or seaweed salad for an authentic touch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 25mg