Description

All the fresh flavors of a California roll—no rolling required. Perfect for make-ahead bento lunches with sushi rice, crab, avocado, cucumber, and simple sauces.

Ingredients

Scale

1 1/2 cups sushi rice, rinsed

1 3/4 cups water

3 tbsp rice vinegar

1 tbsp sugar

1 tsp fine salt

12 oz imitation crab or lump crab, shredded

1 English cucumber, thinly sliced

2 avocados, diced

1 cup shelled edamame, cooked

2 toasted nori sheets, cut into thin strips

2 tbsp toasted sesame seeds

2 scallions, thinly sliced

4 tsp soy sauce or tamari, for serving

1/4 cup mayonnaise mixed with 1–2 tsp sriracha

1 tsp lemon juice (toss with avocado, optional)

Pickled ginger and wasabi, optional

Instructions

1. Cook rice: Combine rinsed rice and water in a pot; bring to a boil, cover, reduce heat, and simmer 15 minutes. Rest 10 minutes off heat.

2. Season rice: Warm rice vinegar, sugar, and salt until dissolved; fold into warm rice and let cool to barely warm.

3. Prep produce: Slice cucumber and scallions; dice avocados (toss with lemon if using); cook and cool edamame.

4. Prepare protein: Shred crab into bite-size pieces.

5. Make spicy mayo: Stir mayonnaise with sriracha to taste; thin with a splash of water if needed for drizzling.

6. Assemble bowls: Divide rice among 4 bento containers.

7. Top each with crab, cucumber, avocado, and edamame.

8. Finish with nori strips, sesame seeds, and scallions.

9. Serve with soy/tamari and a drizzle of spicy mayo; add pickled ginger and wasabi if desired.

10. Meal prep tips: Keep sauces and nori separate until serving; add avocado day-of for best color and texture.

Prep Time: 20 minutes
Cook Time: 20 minutes

Nutrition

Calories: 510 kcal
Sodium: 980 mg
Fat: 17 g
Carbohydrates: 72 g
Protein: 21 g