1 Hour 50 Minutes
Rinse sushi rice and cook with a ration of 1 cup of rice to 1.5 cups of water. Add a tablespoon of rice wine vinegar and sugar.
Spread cooked rice over a sheet pan and refrigerate to cool quickly.
Use a fork to shred imitation crab and add mayo, soy sauce, and hot sauce to make crab salad.
Dice cucumbers, green onions, avocado, and seaweed sheets. Lay everything out to make an assembly line.
Layer rice, crab salad, and toppings in a bowl. Add soy sauce or sriracha to taste.
Shrimp, Mango, Avocado Salad
Baked Furikake Salad
Leftover Steak Quesadilla