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Crab Salad Sushi Bowl

This sushi bowl is so flavorful and fresh you'll add it to the rotation.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dinner, Lunch
Cuisine: Japanese
Servings: 2


Crab Salad

  • 8 oz imitation crab
  • 1/4 cup Japanese mayo
  • 1/2 teaspoon sriracha
  • 1 teaspoon soy sauce
  • 2-3 small pinches of salt

Sushi Rice

  • 1 cup sushi rice
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt


  • 2 small carrots, julienned
  • 1/2 cucumber, diced
  • 1/2 avocado, sliced
  • 1/4 cup edamame
  • 2 scallions


  • First cook your rice, either in a rice cooker or on the stove. If making it on the stove, bring the rice and water to a boil, then reduce heat and simmer for 15 minutes, then steam for 10 minutes. While this is cooking, add your rice vinegar, sugar and salt to a small saucepan and heat on very low heat until sugar and salt are melted. When your rice is done, fold in the vinegar mixture until well combined.
  • To make the crab salad, first shred the imitation crab chunks using two forks, like you would shred chicken. Then combine the Japanese mayo, shredded imitation crab, sriracha, soy sauce and salt.
  • Top the sushi bowl with 2 small carrots, 1/2 cucumber, 1/2 avocado, 1/4 cup edamame and then garnish with scallions and yum yum sauce.