# What you'll need:
→ Sushi Rice
01 - 2 cups sushi rice
02 - 2 1/2 cups water
03 - 3 tablespoons rice vinegar
04 - 2 tablespoons sugar
05 - 1 teaspoon salt
→ Protein & Crunch
06 - 8 ounces imitation crab sticks or cooked shrimp, chopped
07 - 1 cup tempura flakes
08 - 1 tablespoon toasted sesame seeds
→ Vegetables
09 - 1 medium cucumber, julienned
10 - 1 medium avocado, sliced
11 - 2 green onions, thinly sliced
12 - 1 small carrot, julienned
13 - 1 sheet nori, cut into strips
→ Sauces
14 - 1/4 cup mayonnaise
15 - 1 tablespoon sriracha
16 - 2 tablespoons unagi sauce or teriyaki sauce
# Method:
01 - Rinse sushi rice thoroughly under cold water until the water remains clear. Combine rice and water in a medium saucepan or rice cooker, bring to a steady boil, then cover and reduce to a low simmer for 18 minutes. Remove from heat and let stand covered for 10 minutes to finish steaming.
02 - Mix rice vinegar, sugar, and salt in a small bowl until fully dissolved. Gently fold the seasoning mixture into the cooked rice, ensuring even distribution. Allow seasoned rice to cool to warm or room temperature.
03 - In a separate bowl, combine mayonnaise and sriracha until smooth. Set aside for finishing.
04 - Julienne cucumber and carrot, slice avocado evenly, finely chop green onions, and cut nori sheet into thin strips using a sharp knife.
05 - Divide seasoned sushi rice evenly among four bowls. Arrange imitation crab or shrimp, cucumber, avocado, carrot, green onions, and nori strips attractively atop each portion.
06 - Drizzle spicy mayo and unagi sauce over each bowl. Sprinkle tempura flakes and toasted sesame seeds generously on top.
07 - Serve immediately for optimal crunch and freshness.
