California Bowl

READY IN: 40mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook rice with 1-1/2 cups of water (and a splash of rice vinegar or lemon juice, if you choose) for 20 minutes or until soft and sticky. Cool the cooked rice in the refrigerator until room temperature.
  • Meanwhile, shell the crab legs and tear the crabmeat into small pieces. Dice the carrot and cucumber into small pieces.
  • Press rice into two bowls. Pressed rice should have a dip in the middle.
  • Add crab, avocado, carrot and cucumber into the dip in the rice.
  • Drizzle with soy sauce. Top with ginger and sesame seeds.
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