These Slacker Sushi Bowls are California Rolls deconstructed – all the ingredients, but served in a bowl, without the rolling. But just as yummy!
Some things about my kids just make perfect sense. Like how they were both early talkers, not shy, athletic, and high…HIGH…energy. That apple really doesn’t fall from the tree. And how Haley dotes on her little bro, like he’s a doll, and how Trevor is more independent, second kid and all.
But when Haley, who’s a parent’s dream come true as far as food goes, gets completely excited at the thought of going to McDonald’s, I can’t find the logic. (and let’s not discuss how both my kids tolerate…barely tolerate!…any Mexican food. I just can’t. *cries*)
Then there’s Trevor, who’s…well…not a dream come true in the food department, requests sushi if given the opportunity to eat out, I feel like taking his temperature.
I embrace it, though. Of course! If this is how I get fish in my boy, then so be it. Unfortunately, our sushi habit is going to eat us out of house and home. So instead, I just bring it to us. Sort of.
These are basically deconstructed California Rolls, minus the rolling. So if you’re into that sort of thing, you’ll love them. We do!
To make the prep way easier and faster, get your hands on one of these OXO julienne peelers. It’s a gift, I tell ya.
- 1 cup uncooked medium grain white rice
- 4 teaspoons rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 medium carrot , peeled, and cut into matchsticks
- 1 medium cucumber , peeled, seeded, and cut into matchsticks
- 6 ounces imitation crab meat , sliced or chopped
- 1 avocado , cubed
- 1 square sheet Nori seaweed , crumbled into small pieces
- 1/2 tablespoon toasted sesame seeds
- soy sauce and wasabi for serving
Rinse the rice in a strainer or colander until the water runs clear.
Place the rice and the 1 1/2 cups water in a medium saucepan. Bring to a soft boil, then reduce the heat to low. Cover and simmer for 20 minutes. Remove from the heat and let stand, covered, for 10 minutes. Transfer it to a large mixing bowl and allow to cool to room temperature.
In a small bowl, combine the rice vinegar, sugar, and salt. Microwave for 30 seconds until sugar dissolves.
Pour mixture on the rice and gently stir to combine.
Mix in the carrots, cucumber, and crab.
Scoop into bowls and top with avocado, seaweed, and sesame seeds. Serve with soy sauce and wasabi, if desired.
Other Sushi recipes you might enjoy!
Pickled Ginger – Foodie with Family
Tuna Sushi Stacks – Chelsea’s Messy Apron
How to make sushi rice – Fifteen Spatulas
*this post contains affiliate links