California Sushi Bowls Tasty (Print Version)
Easy California-inspired bowl with crab, sushi rice, and fresh veggies. Light and bursting with flavor.
# Ingredients:
01 -
1 1/2 cups Calrose Sushi Rice
02 -
2 cups water
03 -
1/4 cup seasoned rice vinegar
04 -
1/4 cup Japanese mayonnaise
05 -
2 teaspoons sriracha
06 -
8 ounces imitation crab, chopped
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
# Steps to Follow:
01 -
Rinse 1 1/2 cups of sushi rice under cold water using a mesh sifter. Transfer the rinsed rice to a rice cooker, add 2 cups water, and start the cooking cycle.
02 -
Once the rice is cooked, transfer it to a rimmed baking sheet. Pour 1/4 cup seasoned rice vinegar over the rice and gently fold it in using a rice paddle. Avoid mashing the rice and allow it to cool completely.
03 -
In a small bowl, mix 1/4 cup Japanese mayonnaise with 2 teaspoons sriracha until combined.
04 -
Chop 8 ounces of imitation crab into small pieces. Dice 1/2 cup of English cucumber, and chop or crumble 1-2 nori sheets.
05 -
Add the cooled sushi rice to a bowl. Top it with the chopped crab, diced cucumber, and sliced avocado. Drizzle the spicy mayonnaise over the top, and garnish with chopped nori, sesame seeds, and furikake.
# Additional Notes:
01 -
Once assembled, the California Sushi Bowl should be consumed within a day. Store it in the refrigerator in an airtight container. Avoid assembling too far in advance to prevent the ingredients from browning or becoming soggy.