The first time I tried to make sushi with short grained brown rice, the rolls completely fell apart. I ended up eating the recipe as a sushi bowl, and was pleasantly surprised at how much I enjoyed it, so I developed this imitation crab sushi bowls recipe.
I really love sushi rolls, and I do make them at home. You can see an oooold sushi recipe post here. One of the first on the blog, I had so much to learn back then!
I had read about sushi bowls for a long time without trying them thinking the experience wouldn’t be there in comparison to the roll. What I can tell you now is that it is not quite as fun as eating a roll, but it is sooooo much easier to make at home.
Lots of toppings is what makes these bowls really hit the spot. I make sriracha mayo, use little pieces of cut-up nori, a sprinkle of sesame seeds. Try sprinkling with toasted panko for a tempura effect. You could add roe or eel sauce if you can find them as well.
Variations to the Imitation Crab Sushi Bowls recipe:
- I prefer imitation crab because I don’t have to cook it first, or worry about eating raw meat. I do eat raw sushi, but I leave it to the professionals. Cooked shrimp would be my second choice.
- Veggies: I went with cucumber and avocado because they are traditional, but you should also try shredded carrots, edamame, thinly sliced cabbage, or bell pepper strips.
- Rice: I like to use short grain brown rice for this recipe. It is a whole grain that has the same mouth feel as sushi rice, but doesn’t hold up well to rolling, so its perfect for the bowl. In reality, you could use any kind of rice, arborio would be most traditional.
- Seasoned Rice Vinegar: I make my own by mixing together 1/4 cup rice vinegar with 1 TBS sugar and 1/2 tsp salt.
- Make it vegetarian by swapping in a tofu, tempeh or vegetable to for the crab. Try roasted or tempura sweet potato or this easy crispy fried tofu recipe.
- Make it vegan by using the suggestions above and using vegan mayo in place of regular mayo.
- 1 cup short grained brown rice
- 1 ½ cups water
- 2 TBS seasoned rice vinegar (or make your own, instructions above)
- 8 oz package flaked-style imitation crab
- 1 cup diced cucumber
- 1 avocado, sliced
- 2 TBS mayo
- 1-2 tsp sriracha
- 1 nori sheet, thinly sliced
- Black sesame seeds, for garnish (optional)
- Combine rice and water and cook until the rice grains are tender and the water is absorbed. I like to use a rice cooker.
- In a glass bowl (or other non-reactive bowl), combine the rice and seasoned rice vinegar. Divide the seasoned rice among three bowls.
- Dice the imitation crab into smaller bite-sized pieces, if desired. Top each bowl with imitation crab, cucumber, and avocado.
- Mix together the mayo and sriracha. Drizzle it over the bowl by cutting the corner off a zip top baggie, adding the spicy mayo to the baggie, and squeezing over the bowls. Garnish with the sliced nori and black sesame seeds, if using.
