Ingredients
Units
Scale
Sushi Rice
- 1.5 cups short grain rice
- 2 tsp sushi vinegar
- 1/4 tsp salt
Spicy Surimi
- 8 oz imitation crabmeat
- 1 Tbsp Kewpie mayo or light mayonnaise
- 2 tsp chili sesame oil
- 1 tsp honey
- 2 tsp soy sauce
- 4 sprigs scallions, roughly chopped
- 2 tsp sesame seeds
- 2.5 tsp Sriracha
- 1/2 tsp cayenne
- 1 Tbsp masago (optional)
Toppings
- Nori furikake (seaweed flakes for rice)
- Avocado, cubed
- Seaweed, cut into thin strips
- Masago
- Cucumber, thinly sliced widthwise
Instructions
- 1. Prepare sushi rice according to package instructions. Generally, every 1 cup calls for 1.5 cups of water. After the sushi rice has finished cooking, mix in vinegar & salt. Set aside to cool down.
- 2. In a food processor, combine all ingredients & pulse until thoroughly combined. Add more spices to desired heat. I like to add smoked ghost chili peppers because I like crying into my bowl of rice.
- 3. In a serving bowl, mix together rice & seaweed seasoning flakes. Assemble the sushi bowl by scooping a hearty amount of the spicy surimi & garnishing with the toppings.
Notes
- It is essential that you use short grain rice because it’s not a sushi bowl if you don’t! Sushi is made with short grain rice, not long grain, & most definitely not jasmine rice. Not all rice is made equal!
- If you’re not a fan of the heat, use regular sesame oil rather than hot chili sesame oil (obviiiii!) & don’t add any of the things that make the ingredients hot (cayenne, Sriracha, etc). I HIGHLY recommend using Kewpie mayo than anything else. If you can get your hands on some Japanese mayo, do it up!!! I put that condiment on almost everything.
- Prep Time: 10
- Cook Time: 20
Nutrition
- Serving Size: 4
- Calories: 457
- Sugar: 4
- Sodium: 632
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 66
- Protein: 17
- Cholesterol: 56