Ingredients
1 1/2 cups dry Calrose sushi rice
2 cups water
1/4 cup seasoned rice vinegar (Marukan)
1/4 cup Japanese mayonnaise
2 teaspoons sriracha
8 oz imitation crab, chopped into small pieces
1/2 cup diced English cucumber
1–2 nori sheets, chopped or crumbled into small pieces (add more if you’d like)
1 large avocado, peeled and sliced
Black and toasted sesame seeds for garnish
1/4 cup low-sodium soy sauce for serving
Nori Furikake
Instructions
1️⃣ Rinse 1 1/2 cups of sushi rice in a mesh sifter. Once the rice is well rinsed, add it to your rice cooker along with 2 cups of water. Then turn on the rice cooker. 🍚
2️⃣ Once the rice is cooked, transfer it to a rimmed baking sheet. 🥢
3️⃣ Pour 1/4 cup seasoned rice vinegar over the rice and fold it in using a rice paddle. Be gentle with the rice and avoid mashing it. Let the rice cool completely. 🌬️
4️⃣ Make your spicy mayo by combining 1/4 cup Japanese mayonnaise with 2 teaspoons sriracha. 🌶️
5️⃣ Chop 8 ounces of imitation crab meat and 1/2 cup of English cucumber. Break up a few pieces of nori (dried seaweed). 🦀🥒
6️⃣ Add the cooled sushi rice to a bowl, along with the chopped crab, cucumber, and sliced avocado. 🥑
7️⃣ Drizzle on the spicy mayonnaise, and top with chopped nori, sesame seeds, and furikake. 🥢🍣
Enjoy your California Roll Sushi Bowls! 🍽️
- Prep Time: 20min