California Sushi Bowls

By Simply Home Cooked

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

Prep Time8mins
Cook Time15mins
Servings4

Instructions

Start off by rinsing 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.

Once the rice is cooked transfer it to a rimmed baking sheet.

Then pour 1/4 cup seasoned rice vinegar over the rice and fold it in. You want to use a rice paddle to do this. Make sure be gentle with the rice and not mash it up. Then let the rice cool completely.

Then make your spicy Mayo by combining 1/4 cup Japanese mayonnaise with 2 teaspoons sriracha.

Now chop cup 8 ounces of leg style imitation crab meat and 1/2 cup of English cucumber. You can also break up a few pieces of Nori (dried seaweed).

Now add the cooled sushi rice to a bowl, along with the chopped crab, cucumber, and sliced avocado. Then drizzle on the spicy mayonnaise, and top with chopped nori, sesame seeds, and furikake.