California Roll Sushi Bowls

Ingredients

• White rice

  Long-grain, regular, raw, unenriched

  1 ¼ cup or 231g

• Sriracha Sauce

  Trader Joe's

  4 ½ tsp or 18g

• Claw Crabmeat

  Pontchartrain Blues - Walmart

  8 oz or 227g

• Cucumber

  Peeled, raw

  1 ½ cup, sliced or 179g

• Carrots

  Raw

  ¾ cup chopped or 96g

• Nori Sea Vegetable

  Eden

  1 sheet or 3g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Sesame seeds

  Seeds, whole, dried

  3g

Directions

1. Place rice in a fine mesh strainer and rinse under cold water until water runs clear (it will take about 2 minutes of rinsing). Tap bottom of strainer with palm of your hand until water no longer falls from strainer (it should be well drained). Transfer rice to a medium saucepan along with 2 1/4 cups water. Bring mixture to a full boil then reduce heat to low, cover with lid and simmer 15 minutes. Remove from heat, keep covered and let rest 15 minutes.
2. Meanwhile, 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.
3. 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.
4. 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.
5. Recipe source: adapted with changes from Whole Foods
6. (source: https://www.cookingclassy.com/california-roll-sushi-bowls/)

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