Sushi Bowls

Rather than using imitation crab try local fish or seafood (raw or cooked), cooked shrimp, canned tuna/salmon, mussels, oysters (drained), canned clams (drained and rinsed), and thinly sliced smoked salmon.

INGREDIENTS

Rice Base

• 2 cups medium grain rice (sushi rice) or arborio rice
• ¼ cup apple cider or coconut vinegar
• 2 tablespoons brown sugar

Toppings

• 1 package imitation crab (454 g), broken into smaller pieces or 2 cans plain sardines, drained and mashed
• 2 carrots, shredded or 1 cup canned corn niblets, rinsed and drained
• 1 cucumber, diced or 1 head romaine lettuce, sliced thinly
• 1 soft avocado or 2 hard boiled eggs, sliced
• 2 green onions, thinly sliced
• 2 tablespoons toasted pumpkin or sesame seeds
• 8 dried seaweed snack sheets, sliced or crumbled (optional)

Dressing

• 4 tablespoons mayonnaise or whipped dressing
• 3 tablespoons lemon juice
• 2 tablespoons hot sauce (optional)
• 1 teaspoon soy sauce

PREPARATION

1. Cook the rice according to the package directions. Meanwhile prepare the toppings.
2. Once the rice is cooked, transfer to a big bowl to let cool for 5 minutes. Meanwhile prepare the dressing by stirring all the ingredients together in a small bowl.
3. Once the rice has cooled down, mix together the vinegar and the sugar until the sugar dissolves. Stir into the rice until all the liquid is absorbed.
4. To build your sushi bowls, place about 1 cup of the seasoned sushi rice in a bowl, then top with the fish, carrot/corn, cucumber/lettuce, avocado/eggs, a few pieces of seaweed and a few pinches of seeds. Drizzle with the dressing.