Dish of the Month (July) California Sushi Roll Bowl
Ingredients
2 cups dry sushi rice or calrose rice
5 Tbsp rice vinegar , divided
2 Tbsp granulated sugar
1/2 tsp salt
1/4 cup light mayonnaise or regular 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
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
Instructions
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 10 minutes.
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.
In a small mixing bowl whisk together mayonnaise with sriracha. Transfer to a sandwich size resealable bag. Set aside.
Separately 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 OR keep it separate and just divide chopped ingredients into sections over a rice layer in serving bowls.
Divide prepared rice among 4 or 5 bowls. Top with crab mixture.
Spoon soy sauce mixture over top of each serving. Cut a small tip from one corner of the resealable bag and drizzle sriracha mayo over each serving.