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.

Enjoy

|| 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

– Sriracha

– 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.