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Ingredients
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Rice Base
Toppings
Method
Prepare Rice
- 1
Rinse and Cook the Sushi Rice
Rinse 1 cup of sushi rice under cold water until the water runs clear. This removes excess starch. Combine the rinsed rice and 1.5 cups of water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, then reduce to low heat, cover, and simmer for 18-20 minutes until water is absorbed. Remove from heat and let it sit covered for 10 minutes.
- 2
Season the Rice
In a small bowl, mix 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 0.5 teaspoon of salt until dissolved. Once the rice has rested, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Prepare Toppings
- 3
Prepare Imitation Crab
Shred or chop 200 grams of imitation crab into bite-sized pieces. Set aside.
- 4
Slice the Vegetables
Peel and julienne 1 medium carrot. Cut 1 medium cucumber into thin slices or matchsticks. Slice 1 medium avocado into thin wedges. Chop 2 stalks of green onions into small pieces.
- 5
Prepare Seaweed Salad
If using prepared seaweed salad, simply open the package. If using dried seaweed, rehydrate according to package instructions.
Assemble the Poke Bowl
- 6
Build the Bowl
In a serving bowl, add a generous scoop of the seasoned sushi rice as the base. Arrange the shredded imitation crab, cucumber, avocado, carrot, and green onions on top of the rice.
- 7
Add Seaweed Salad and Garnish
Add a portion of seaweed salad on top of the bowl. Sprinkle 1 tablespoon of sesame seeds over the entire bowl.
- 8
Finish with Sauces
Drizzle 2 tablespoons of soy sauce over the bowl. Add sriracha to taste for a spicy kick.
