Sterling and I love our Monday sushi nights but I was wanting to try something different this week.
I have to thank my good friend Erin for sharing this recipe with me. I remembered her mentioning she made these bowls before so I set out to make my own. There are a million different ways you can make the bowls, it basically boils down to how you like your sushi. I love raw sushi but I was not brave enough to attempt my bowl with raw meat. Crab is Sterling’s favorite so I used the good ole “K” krab:) Gotta be honest I don’t hate the imitation crab. My friend Erin said that she uses shrimp and the crab in her bowls so that is another option. I have a feeling fresh crab would also be amazing. You can sub white rice if you want but I was trying to make ours healthier. Erin also recommended spicy mayo (mayo + sriracha) but I omitted that too and just used soy sauce.
If you like just a veggie bowl try adding in sliced radish, pineapple and or edamame. The options are endless. This was an easy weeknight meal I will be making again.
|| B R O W N R I C E S U S H I B O W L ||
– Brown rice cooked
– 1 avocado diced
– 2 carrots Julienned
– 1 cucumber Julienned
– 3 green onions sliced
– 1 pack imitation crab meat (or fresh crab)
– soy sauce
– sesame seeds
– rice wine vinegar
Cook rice according to package. I drizzled mine with some rice wine vinegar for extra flavor. Mix together soy with a drizzle of sriracha Layer all in a bowl and serve with the soy sauce and garnish with sesame seeds.