Ingredients:
- 2 cups Short-grain Japanese Rice
- 2 cups Water
- 1/4 cup Rice Vinegar
- 2 tablespoons Granulated Sugar
- 1 teaspoon Fine Sea Salt
- 12 oz Imitation Crab Sticks (Surimi), flaked
- 1/2 cup Mayonnaise (Full Fat)
- 1 teaspoon Toasted Sesame Oil
- 1 teaspoon Black Sesame Seeds
- 1 large Fresh Cucumber, diced
- 2 large Ripe Avocados, diced
- 1/3 cup Mayonnaise (Full Fat) for sauce
- 2-3 tablespoons Sriracha Hot Sauce
- 1 teaspoon Freshly Squeezed Lime Juice
- 2 Nori Seaweed Sheets, cut into fine strips
Instructions:
- Rinse the short-grain rice thoroughly under cold running water until the water runs nearly clear. Drain well.
- Combine the rinsed rice and water in a medium saucepan; bring to a boil over high heat, uncovered. Immediately reduce heat to the lowest setting, cover tightly, and simmer for 15 minutes. Do not lift the lid!
- Remove the pan from heat and let stand, covered, for another 10 minutes.
- While the rice rests, whisk together the rice vinegar, sugar, and salt in a small bowl until dissolved (sushi-zu).
- Transfer the hot rice to a large, shallow bowl. Gently pour the sushi-zu over the rice while slicing/folding it with a wooden spoon or spatula to combine. Fan the rice to help it cool quickly to room temperature.
- Shred or flake the imitation crab meat. In a medium bowl, combine the flaked crab, 1/2 cup mayonnaise, toasted sesame oil, and black sesame seeds. Mix gently until just combined.
- Dice the avocado and cucumber into uniform, manageable pieces. Whisk together the remaining 1/3 cup mayonnaise, Sriracha, and lime juice until smooth for the spicy mayo drizzle.
- Divide the cooled, seasoned sushi rice evenly among four serving bowls, pressing it down lightly to create a base.
- Artfully arrange mounds of the prepared crab salad, diced avocado, and diced cucumber over the rice base in each bowl.
- Drizzle generously with the Spicy Mayo mixture and finish by sprinkling the finely shredded nori strips over the top. Serve immediately.