Ingredients:

  • 2 cups (400 g) uncooked short-grain sushi rice
  • 2.25 cups (530 ml) cold water, plus extra for rinsing
  • ¼ cup (60 ml) unseasoned rice vinegar
  • 1.5 tbsp (20 g) granulated sugar
  • 1 tsp (6 g) fine sea salt
  • 8 oz (225 g) imitation crab sticks
  • 3 tbsp (45 g) light mayonnaise
  • 1 tsp (5 ml) sriracha
  • 1 tsp (5 ml) toasted sesame oil
  • 2 green onions (20 g), thinly sliced
  • 2 medium ripe avocados (300 g), diced
  • 1 tsp (5 ml) fresh lime juice
  • 1 English cucumber (300 g), cut into thin matchsticks
  • 2 sheets roasted nori (5 g), cut into thin strips
  • 1 tbsp (9 g) toasted sesame seeds
  • 2 tbsp (30 g) tobiko (flying fish roe)
  • 3 tbsp (45 ml) low-sodium soy sauce
  • 2 tbsp (30 ml) unseasoned rice vinegar
  • 1 pinch granulated sugar
  • 1 tbsp (12 g) packed brown sugar
  • 1 tsp (3 g) cornstarch
  • 1 tsp (5 ml) cold water

Instructions:

  1. Place the rice in a fine-mesh sieve and rinse under cold running water, swishing with your hand, for 3 to 4 rinses until the water runs mostly clear.
  2. Pull the imitation crab sticks apart into fine strands by hand.
  3. Dice the avocado and toss it gently with the lime juice. Cut the cucumber into matchsticks, snip the nori into thin strips with kitchen scissors, and thinly slice the green onions.
  4. Add the rinsed rice and 2.25 cups (530 ml) cold water to a medium heavy-bottomed saucepan. Bring to a boil over medium-high heat, uncovered.
  5. When small craters appear on the surface and most of the water is absorbed, cover tightly, reduce heat to low, and cook for 15 minutes. Do not lift the lid.
  6. Remove the pan from the heat and let the rice rest, still covered, for 10 minutes.
  7. While the rice rests, combine the ¼ cup (60 ml) rice vinegar, 1.5 tbsp sugar and 1 tsp salt in a small bowl. Microwave for 20 to 30 seconds, stirring until the sugar dissolves and the liquid is clear.
  8. In a small saucepan, combine the soy sauce, 2 tbsp (30 ml) rice vinegar, pinch of sugar and brown sugar. Simmer over medium-low heat for 1 to 2 minutes, until the sugar dissolves and the sauce coats the back of a spoon.
  9. For a thicker glaze, mix the cornstarch with the cold water, stir it into the eel sauce, and simmer for 30 seconds more. Set the sauce aside to cool slightly.
  10. Spread the hot rice into a wide, shallow bowl or onto a baking sheet. Drizzle the vinegar mixture over the top.
  11. Fold the rice with a flat wooden or plastic paddle using light, cutting strokes. Avoid stirring or mashing. Fan the rice gently until it looks glossy and feels close to room temperature.
  12. Toast the sesame seeds in a dry pan over medium heat for 1 to 2 minutes, until nutty-smelling and lightly golden. Watch closely, as they burn quickly.
  13. In a medium mixing bowl, combine the shredded crab, light mayonnaise, sriracha, sesame oil and green onions. Stir until evenly coated and creamy.
  14. Refrigerate the crab mix for 15 minutes for a firmer, more spoonable texture.
  15. Divide the seasoned rice among four bowls. Arrange the crab mix, avocado and cucumber in sections. Scatter the nori and toasted sesame seeds over the top, then add the tobiko. Drizzle with eel sauce just before serving.