- 2 cups sushi rice
- 5 tablespoons rice vinegar, divided
- 1 tablespoon sugar
- 1/2 teaspoon fine sea salt
- 1/2 medium cucumber
- 1 avocado, diced
- 1 carrot, grated
- 8 ounces lump crabmeat
- 3 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons chopped pickled ginger
- 2 tablespoons toasted sesame seeds
Meanwhile, in a small saucepan heat 3 tablespoons vinegar to a simmer. Remove from heat and whisk in sugar and salt until dissolved. Place vinegar mixture and rice in a large bowl and toss to combine. Let cool completely.
In a medium bowl, toss cucumber, avocado, carrot and crabmeat until combined. Divide rice evenly between four serving bowls and top with cucumber mixture. In a small bowl, whisk together remaining 2 tablespoons rice vinegar and soy sauce. Drizzle over the top and garnish with pickled ginger and sesame seeds.
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