California Sushi Bowls (Print-Friendly Version)
Tasty sushi bowls with crab, avocado, cucumber, and zesty seasoned rice.
# Ingredients You'll Need:
→ Sushi Rice
01 -
60 ml seasoned rice vinegar
02 -
225 g dry Calrose sushi rice
03 -
480 ml water
→ Spicy Mayo
04 -
60 ml Japanese mayonnaise
05 -
10 ml sriracha sauce
→ Toppings and Assembly
06 -
1 large avocado, peeled and sliced
07 -
225 g imitation crab meat, chopped
08 -
75 g English cucumber, diced
09 -
60 ml low-sodium soy sauce, for serving
10 -
Nori furikake, to garnish
11 -
Toasted sesame seeds, to garnish
12 -
Black sesame seeds, to garnish
13 -
1–2 nori sheets, chopped or crumbled
# How to Make It:
01 -
Slice the avocado after peeling it. Chop the imitation crab meat into small bits. Dice the cucumber, and break or chop the nori sheets into smaller pieces.
02 -
Use a mesh sieve to rinse the Calrose sushi rice under cool water until it’s clear. Move the rinsed rice to a rice cooker and add in the 480 ml of water. Cook as per your rice cooker’s guidelines.
03 -
Once the rice is cooked, pour it onto a rimmed baking sheet. Evenly drizzle the seasoned rice vinegar on top. Using a rice paddle, gently mix the vinegar into the rice without squashing it. Let it cool down completely.
04 -
In a small bowl, stir together Japanese mayonnaise and sriracha until they’re well mixed. Put it aside for later.
05 -
Evenly distribute the cooled sushi rice into serving bowls. Add the chopped imitation crab, diced cucumber, and avocado slices on top. Drizzle the spicy mayo over each bowl. Finish with garnishes like chopped nori, black and toasted sesame seeds, and furikake. Serve alongside the low-sodium soy sauce.
# Extra Information:
01 -
For the freshest taste, put it together right before serving. If you need to store it, keep the parts separate in airtight containers in the fridge. Try to eat it within a day.