California Bowl

Directions

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.