California Bowl

1. 1

   Cook rice with 1-1/2 cups of water (and a splash of rice vinegar or lemon juice, if you choose) for 20 minutes or until soft and sticky. Cool the cooked rice in the refrigerator until room temperature.

2. 2

   Meanwhile, shell the crab legs and tear the crabmeat into small pieces. Dice the carrot and cucumber into small pieces.

3. 3

   Press rice into two bowls. Pressed rice should have a dip in the middle.

4. 4

   Add crab, avocado, carrot and cucumber into the dip in the rice.

5. 5

   Drizzle with soy sauce. Top with ginger and sesame seeds.

No additional tips available.