Cooklist AI

Deconstructed California Roll Bowls

Name: Deconstructed California Roll Bowls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 5 Tbsp rice vinegar, divided; 2 Tbsp granulated sugar; 1/2 tsp salt; 10 oz imitation crab or lump crabmeat, torn or chopped into small bite-size pieces; 1 1/2 cups diced English cucumber; 1/4 cup light mayonnaise; 1 1/2 Tbsp sriracha; 1/4 cup low-sodium soy sauce; 1 1/2 Tbsp chopped pickled sushi ginger; 1 large avocado, peeled and diced; 2 cups California Calrose Sushi Rice; 1 nori sheet, chopped or crumbled into small pieces; 3/4 cup chopped matchstick carrots; Black and toasted sesame seeds, for garnish

Experience the flavors of a classic California Roll with this easy deconstructed sushi bowl. Layers of seasoned sushi rice, juicy crab, crunchy veggies, nori, and creamy sriracha mayo come together for a delightful meal you'll want to enjoy again and again.



50 min

TOTAL TIME

654

CALORIES

$2.69

PER SERVING

Ingredients

14 INGREDIENTS

4 SERVINGS

5 tbsp rice vinegar

divided

2 tbsp granulated sugar

1/2 tsp salt

10 oz imitation crab

torn or chopped into small bite-size pieces

1 1/2 cups diced english cucumber

1/4 cup light mayonnaise

1 1/2 tbsp sriracha

1/4 cup low sodium soy sauce

1 1/2 tbsp sushi ginger

chopped or crumbled into small pieces

3/4 cup matchstick carrots

black and toasted sesame seeds

for garnish

Directions

13 STEPS

20 min

PREP TIME

30 min

COOK TIME

50 min

TOTAL TIME

Rinse the sushi rice in a fine mesh strainer under cold water until the water runs clear, about 2 minutes. Tap the bottom of the strainer until the rice is well drained.

Transfer the rice to a medium saucepan with 2 1/4 cups water. Bring the mixture to a boil, reduce heat to low, cover, and simmer for 15 minutes.

Remove the saucepan from heat, keep it covered, and let the rice rest for 10 minutes.

In a small saucepan, combine 4 Tbsp of rice vinegar with sugar and salt. Heat over medium heat, whisking until the sugar has dissolved. Remove from heat and let it cool.

Pour the cooled vinegar mixture over the rested rice and toss to evenly coat.

In a small mixing bowl, whisk together the light mayonnaise and sriracha. Transfer the mixture to a sandwich-size resealable bag.

In a separate small mixing bowl, whisk together the low-sodium soy sauce and the remaining 1 Tbsp rice vinegar.

Combine the crabmeat, cucumber, carrots, nori, ginger, and avocado in a large mixing bowl, and gently toss.

Divide the prepared rice among 4 or 5 bowls.

Top each bowl with an equal portion of the crab and vegetable mixture.

Spoon the soy sauce mixture over each bowl.

Cut a small tip from one corner of the resealable bag and drizzle the sriracha mayo over each bowl.

Sprinkle with black and toasted sesame seeds for garnish, and serve immediately.

Health Info

Macros

110g