📖 Instructions

1. Cook the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. This usually takes about 3-4 rinses. Cook the rice according to package instructions, often a 1:1 rice-to-water ratio. Once cooked, let it steam for 10 minutes, then gently fluff with a rice paddle and let cool slightly. Mix in sushi vinegar (rice vinegar, sugar, and salt mixture) to taste. The flavor should be tangy and slightly sweet.
2. Prepare the Imitation Crab: If using imitation crab sticks, shred them with your fingers or a fork into smaller, bite-sized pieces. This makes it easier to mix into the bowl. No one wants to deal with trying to eat large, awkward crab chunks! Alternatively, you can use real crab meat if you're feeling fancy.
3. Slice the Avocado: Carefully slice the avocado in half, remove the pit, and peel the skin. Dice one half into small cubes and slice the other half into thin strips for a decorative topping. Pro-tip: if the avocado is too ripe, mash some of it into the sushi rice for some extra creamy texture and flavor! Just don't go overboard.
4. Cut the Cucumber: Wash and dry the cucumber. Slice it into thin matchsticks or small half-moons. Cucumber adds a refreshing crunch and coolness to the bowl that balances out the richness of the other ingredients.
5. Shred the Carrots: Peel and shred the carrots using a grater or vegetable peeler. You want thin, colorful strands to add some sweetness and a nice texture contrast.
6. Prepare the Mango (Optional): If using mango, peel it and dice it into small cubes. Its sweet and tangy flavor goes really well with the spicy mayo and creamy avocado.
7. Toast the Sesame Seeds: In a dry pan over medium heat, toast the sesame seeds for about 2-3 minutes, shaking the pan occasionally. They should turn lightly golden and smell fragrant. Watch them carefully; they burn easily!
8. Make the Spicy Mayo: In a small bowl, combine the mayonnaise, sriracha, and a squeeze of lime juice. Adjust the amount of sriracha to your spice preference. Mix well until smooth and creamy. Taste and adjust seasoning if needed.
9. Assemble the Bowl: In a bowl, layer the sushi rice as the base. Arrange the shredded imitation crab, diced avocado, cucumber, carrots, and mango (if using) on top of the rice. Drizzle generously with the spicy mayo. Garnish with sliced avocado, toasted sesame seeds, and a sprinkle of furikake (optional).
10. Serve and Enjoy: Serve immediately and enjoy! This bowl is best enjoyed fresh, but can be stored in the fridge for a short time if needed. Just be aware that the avocado might brown slightly.