California Roll Sushi Bowls

 

• 2 cups dry rice, cooked ahead of time
• 5 Tbsp rice vinegar , divided
• 2 Tbsp granulated sugar
• 1/2 tsp salt
• 1/4 cup light mayonnaise
• 1 1/2 Tbsp sriracha
• 1/4 cup low-sodium soy sauce
• 10 oz imitation crab or lump crabmeat , torn or chopped into small bite size pieces (or salmon or shrimp)
• 1 1/2 cups diced English cucumber
• 3/4 cup roughly chopped matchstick carrots
• 1 nori sheet , chopped or crumbled into small pieces (add more if you'd like)
• 1 1/2 Tbsp chopped pickled sushi ginger
• 1 large avocado , peeled and diced
• Black and toasted sesame seeds , for garnish

• 1. In a small saucepan combine 4 Tbsp of the vinegar with the sugar and salt. Heat over medium heat, cook and whisk until sugar has dissolved. Remove from heat, let cool while rice is resting then pour vinegar mixture over rice and toss to evenly coat.
• In a small mixing bowl whisk together mayonnaise with sriracha. Thin with 1 1/2 tsp of water if desired. Transfer to a sandwich size resealable bag. Set aside.
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• 2. In a small mixing bowl whisk together soy sauce and remaining 1 Tbsp vinegar, set aside. In a large mixing bowl gently toss together crab meat, cucumber, carrots, nori, ginger and avocado. Divide prepared rice among 4 or 5 bowls. Top with crab mixture then spoon soy sauce mixture over top of each serving. Cut a small tip from one corner of the resealable bag holding the sriracha mixture, drizzle over each serving. Serve immediately.