Ingredients:

  • 2 cups (400g) short-grain sushi rice
  • 2 ½ cups (600ml) water
  • 3 tbsp (45ml) rice vinegar
  • 1 tbsp (12g) granulated sugar
  • 1 tsp (6g) salt
  • 8 oz (225g) imitation crab (surimi), shredded or sliced into strips
  • 2 tbsp (30g) Greek yogurt (plain, non-fat)
  • 1 tbsp (15g) light mayonnaise
  • 1 tsp (5ml) Sriracha
  • ½ tsp (2.5g) lemon juice
  • 4 sheets (approx. 25g each) Nori (dried seaweed)
  • 1 medium (150g) cucumber, julienned
  • 1 large (200g) avocado, thinly sliced
  • 2 tbsp (30ml) water
  • 1 tsp (5ml) vinegar

Instructions:

  1. Wash the rice in a fine-mesh strainer under cold water until the water runs clear to remove excess surface starch.
  2. Combine rice and water in your cooker or pot. Once cooked, let it steam with the lid on for 10 minutes.
  3. Transfer rice to a wide bowl. While the rice is hot, fold in the rice vinegar, sugar, and salt using a slicing motion with a paddle.
  4. Fan the rice or let it sit until it reaches room temperature.
  5. In a small bowl, whisk together the Greek yogurt, light mayo, Sriracha, and lemon juice until velvety.
  6. Fold in the shredded imitation crab until every piece is evenly coated in the sauce.