Sushi Bowls

  • 2-3 c. rice (Leftover rice works very well. I like to toss mine with a little rice vinegar and soy sauce)
  • 10 oz. lump crabmeat, portioned into bite-sized pieces
  • 1 cucumber, cut into bite-sized chunks
  • 1 large carrot, coarsely shredded
  • 1/3 c. sliced green onions
  • 1 ripe avocado, cubed
  • 1/3 c. fried onions
  • 1 sheet nori (seaweed), cut into fine strips

Divide the cold rice into two large serving bowls. Arrange the remaining ingredients in sections on top of the rice, sprinkling the nori strips on last.

If desired, stir a bit of wasabi into mayonnaise and serve the sushi bowls with the spicy mayo. To eat, stir the bowl gently and enjoy!

  • Yields: 2 servings
  • Preparation Time: 20 minutes
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