California Sushi Roll Bowls
Make one of your favorite sushi roll's at home - deconstructed and in a bowl! Cost effective, easy to throw together, and absolutely delicious!
Servings 4 servings (bowls)
- 2 cups white rice
- 2 cups water
- 1/4 cup rice vinegar
- 2 tbsp granulated sugar
- 1/2 tsp salt, more or less, to taste
Sriracha Mayo Crab:
- 12 oz imitation crab meat
- 1/4 cup light mayonnaise, or regular
- 1 1/2 tbsp sriracha, more or less, to taste
- 1/2 small English cucumber, thinly sliced
- 1 cup julienned carrots
- 1 large avocado, diced
- sesame seeds
- low-sodium soy sauce
Add the rice to a fine mesh strainer and run under cold water for 1-2 minutes, rinsing until the water runs clear.
Allow the rice to thoroughly drain and then transfer it to a medium saucepan with 2 cups of water. Place on high heat and bring the rice to a boil.
Once boiling, reduce the heat to low and cover with a lid. Simmer 15 minutes. Remove from heat and allow to rest, undisturbed and covered, for 15 additional minutes.
While you wait, place a small nonstick pan over medium heat. Add the rice vinegar, sugar, and salt. Cook, stirring with a whisk, until the sugar has dissolved completely. Remove from the burner to allow to cool slightly.
When the rice is ready, pour the vinegar mixture overtop of the rice and stir to thoroughly mix. Fold until all of vinegar mixture has been absorbed by the rice.
To a small mixing bowl, combine the crab meat with the sriracha and mayonnaise. Mix well.
To four bowls add the rice and layer with crab mixture, cucumber slices, carrots, diced avocado, sesame seeds and micro greens. Drizzle with soy sauce and enjoy!
Serving: 1bowl | Calories: 407kcal | Carbohydrates: 66g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 22mg | Sodium: 1302mg | Potassium: 416mg | Fiber: 4g | Sugar: 13g | Vitamin A: 5460IU | Vitamin C: 11.6mg | Calcium: 36mg | Iron: 1.7mg