A fresh and deconstructed take on the classic sushi, packed with crunchy veggies, imitation crab, and a creamy spicy mayo, all served over seasoned sushi rice.
Servings 2servings
Prep Time 15 minutesmins
Cook Time 20 minutesmins
Total Time 35 minutesmins
Ingredients
For the Sushi Rice
1cupsushi rice, cookedCook according to package instructions.
1tbsprice vinegar
1tspsugar
½tspsalt
For the Toppings
1cupimitation crab, shredded
½eachavocado, diced
½cupcucumber, julienned
¼cupcarrots, julienned
2tbspmayonnaise
1tspSriracha
1tbspsoy sauce
2tbsptempura flakes
1sheetnori, sliced
1tspsesame seeds
Instructions
Preparation
Cook the sushi rice according to package instructions. Once cooked, put the rice in a bowl.
Mix the rice vinegar, sugar, and salt in a small bowl. Pour this mixture over the warm rice and gently mix it in.
Let the rice cool to room temperature.
Prepare Toppings
While the rice cools, shred the imitation crab into small pieces and set aside.
Dice the avocado and julienne the cucumber and carrots.
Make Spicy Mayo
Combine the mayonnaise and Sriracha in a small bowl. Mix well and set aside.
Assemble Bowl
Take a serving bowl and add a generous layer of the seasoned sushi rice as the base.
On top of the rice, arrange the shredded crab, diced avocado, julienned cucumber, and carrots.
Sprinkle the tempura flakes over the top for that extra crunch.
Drizzle some soy sauce and spicy mayo over the bowl for added flavor.
Garnish with sliced nori and a sprinkle of sesame seeds.
Serving
Serve immediately and enjoy your crunchy California roll sushi bowl!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Keep the sushi rice separate to prevent it from becoming mushy.