Description
All the flavors of a California roll, deconstructed into a colorful, packable bento bowl that’s perfect for healthy meal prep.
Ingredients
1 1/2 cups sushi rice, rinsed
1 3/4 cups water
3 tbsp rice vinegar
1 tbsp sugar
1 tsp fine salt
12 oz imitation crab sticks, shredded (or 8 oz real crab or cooked shrimp)
2 tbsp mayonnaise (optional)
1 large cucumber, thinly sliced
2 medium avocados, sliced
1 cup shelled edamame, cooked
4 sheets roasted nori or seaweed snacks, cut into strips
2 tbsp toasted sesame seeds
1/4 cup low-sodium soy sauce or tamari
2 tbsp sriracha mayo (optional)
Pickled ginger, for serving (optional)
1 lemon or lime, in wedges
Instructions
1. Cook rice: Combine rinsed sushi rice and water; cook in a rice cooker or pot until tender. Rest 10 minutes.
2. Season rice: Warm rice vinegar, sugar, and salt to dissolve; fold into hot rice and cool to room temp.
3. Prepare protein: Shred imitation crab (or flake crab/shrimp). Mix with mayo if using; season to taste.
4. Prep veg: Slice cucumber; slice avocados and toss lightly with lemon or lime to slow browning. Cook edamame if needed.
5. Assemble: Divide rice among 4 containers. Top with crab, cucumber, avocado, and edamame. Add nori strips and sesame seeds.
6. Finish and store: Pack soy/tamari and sriracha mayo separately. Refrigerate up to 3 days; add avocado and nori at serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes