Sushi Roll In A Bowl

Spicy California Sushi Bowl

This recipe is a deconstructed California sushi roll, perfect for a quick and customizable lunch or dinner.

Ingredients:

• Sushi Rice:
  • 1 cup sushi rice
  • 1 1/4 cups water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
• Protein:
  • 6 oz imitation crab meat, flaked
• Vegetables:
  • 1/2 cucumber, thinly sliced
  • 1 avocado, diced
  • 1 carrot, julienned (optional)
  • 1 sheet nori seaweed, crumbled
• Toppings:
  • 1/4 cup mayonnaise
  • 1 tablespoon sriracha (adjust for spice preference)
  • 1 tablespoon toasted sesame seeds
  • Pickled ginger (optional)
  • Wasabi paste (optional)
  • Soy sauce, for serving

Cooking Guide:

1. Cook the Sushi Rice: Rinse the sushi rice in a fine-mesh strainer until the water runs clear. In a saucepan, combine rinsed rice and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit for 10 minutes, covered.
2. Prepare the Vinegar Mixture: While the rice cooks, whisk together rice vinegar, sugar, and salt in a small bowl.
3. Season the Rice: Once the rice is cooked, transfer it to a large bowl. Gently pour the vinegar mixture over the rice and fold with a spatula until evenly combined. Let the rice cool slightly while you prepare the other ingredients.
4. Assemble the Bowls: Divide the cooked sushi rice between two bowls. Top each bowl with flaked imitation crab meat, sliced cucumber, diced avocado, and julienned carrot (if using).
5. Make the Spicy Mayo: Combine mayonnaise and sriracha in a small bowl, mixing until well combined. Drizzle some spicy mayo over each bowl.
6. Garnish and Serve: Sprinkle each bowl with crumbled nori seaweed and toasted sesame seeds. Serve with pickled ginger, wasabi paste, and soy sauce on the side for dipping.

Tips:

• For a more authentic sushi rice flavor, cook the rice with a small piece of kombu (kelp) seaweed. Remove the kombu before serving.
• Want to add more protein? Cooked shrimp, shredded chicken, or crumbled tofu are all great options.
• Don’t like sriracha? You can use another hot sauce or simply use plain mayonnaise.
• Pre-cook your sushi rice in advance to save time.
• If you don’t have toasted sesame seeds, you can simply use regular sesame seeds and toast them in a dry pan over medium heat for a few minutes, watching closely to avoid burning.
• Be sure to use ripe avocado for the best flavor and texture.