California Roll Sushi Bowls (Print Version)
# Ingredients:
→ Base
01 -
2 cups dry sushi rice or calrose rice
02 -
2 1/4 cups water
03 -
5 Tbsp rice vinegar, divided
04 -
2 Tbsp granulated sugar
05 -
1/2 tsp salt
→ Sauces
06 -
1/4 cup light mayonnaise or regular mayonnaise
07 -
1 1/2 Tbsp sriracha
08 -
1/4 cup low-sodium soy sauce
→ Toppings
09 -
10 oz imitation crab or lump crabmeat, torn or chopped into small bite-sized pieces
10 -
1 1/2 cups diced English cucumber
11 -
3/4 cup roughly chopped matchstick carrots
12 -
1 nori sheet, chopped or crumbled into small pieces
13 -
1 1/2 Tbsp chopped pickled sushi ginger
14 -
1 large avocado, peeled and diced
15 -
Black and toasted sesame seeds, for garnish
# Instructions:
01 -
Place rice in a fine mesh strainer and rinse under cold water until the water runs clear, about 2 minutes. Tap the bottom of the strainer with your hand until water no longer falls from the strainer, ensuring it is well drained.
02 -
Transfer rinsed rice to a medium saucepan along with 2 1/4 cups water. Bring to a full boil, reduce heat to low, cover with a lid, and let it simmer for 15 minutes. Remove from heat and let it rest, covered, for 10 minutes.
03 -
In a small saucepan, combine 4 Tbsp of the rice vinegar, granulated sugar, and salt. Heat over medium heat, whisking until the sugar has dissolved. Remove from heat and allow to cool while the rice is resting.
04 -
Pour the cooled vinegar mixture over the cooked rice and toss gently to evenly coat.
05 -
In a small mixing bowl, whisk together mayonnaise and sriracha. Transfer to a resealable sandwich bag. Set aside.
06 -
In a small mixing bowl, whisk together soy sauce and the remaining 1 Tbsp of rice vinegar. Set aside.
07 -
In a large mixing bowl, gently toss together crab meat, cucumber, carrots, nori, ginger, and avocado. Alternatively, keep these ingredients separated for customization.
08 -
Divide the prepared rice evenly among 4 or 5 bowls. Top with the crab mixture or individual toppings.
09 -
Drizzle the soy sauce mixture over the top of each serving. Cut a small corner off the resealable bag and drizzle the sriracha mayo over the bowls. Serve immediately.
# Notes:
01 -
Serve immediately after preparation to avoid the avocado browning.