California Sushi Bowls Dish (Print Version)
# Ingredients:
→ Sushi Rice
01 -
1 1/2 cups dry Calrose sushi rice
02 -
2 cups water
03 -
1/4 cup seasoned rice vinegar
→ Sauce
04 -
1/4 cup Japanese mayonnaise
05 -
2 teaspoons sriracha
→ Main Ingredients
06 -
8 oz imitation crab, chopped into small pieces
07 -
1/2 cup diced English cucumber
08 -
1-2 nori sheets, chopped or crumbled
09 -
1 large avocado, peeled and sliced
10 -
Black and toasted sesame seeds, for garnish
11 -
1/4 cup low-sodium soy sauce, for serving
12 -
Nori Furikake, for garnish
# Instructions:
01 -
Rinse 1 1/2 cups of sushi rice in a mesh sifter until the water runs clear. Add it along with 2 cups of water to your rice cooker and cook until done.
02 -
Once cooked, transfer the rice to a rimmed baking sheet. Pour 1/4 cup seasoned rice vinegar over the rice and gently fold it in using a rice paddle. Let the rice cool completely.
03 -
Combine 1/4 cup Japanese mayonnaise with 2 teaspoons of sriracha in a small bowl. Stir until smooth.
04 -
Chop 8 ounces of imitation crab and dice 1/2 cup of English cucumber. Crumble or cut 1-2 nori sheets into small pieces.
05 -
Add cooled sushi rice to a bowl. Top with chopped crab, diced cucumber, and sliced avocado. Drizzle on the spicy mayonnaise and garnish with chopped nori, sesame seeds, and furikake.
# Notes:
01 -
Assembled sushi bowls should be consumed within one day when stored in an airtight container in the refrigerator due to ingredient freshness.