Spicy California Roll Bowls

This recipe takes all the flavors of a California sushi roll and transforms them into a hearty, easy-to-make bowl. It’s perfect for a quick lunch or dinner, offering the freshness of sushi without the need for rolling.

Ingredients (Serves 4)

For the Rice Base:

• 2 cups sushi rice (or short-grain rice)


• 2½ cups water


• 3 tbsp rice vinegar


• 1 tbsp sugar


• 1 tsp salt

For the Bowl Toppings:

• 1 cup imitation crab meat (or cooked real crab), shredded


• 1 ripe avocado, diced


• 1 cucumber, julienned


• 1 medium carrot, julienned


• 1 sheet nori (seaweed), cut into thin strips


• 2 tbsp sesame seeds

For the Spicy Mayo:

• ½ cup mayonnaise


• 2 tbsp sriracha sauce


• 1 tsp sesame oil

Optional Garnishes:

• Pickled ginger


• Soy sauce


• Extra sriracha

Method

1. Cook the rice: Rinse sushi rice until water runs clear. Combine rice and water in a pot, bring to a boil, then reduce heat and simmer covered for 15 minutes. Remove from heat and let sit for 10 minutes.


2. Season the rice: Mix rice vinegar, sugar, and salt until dissolved. Gently fold into the cooked rice while still warm.


3. Prepare the spicy mayo: In a small bowl, whisk together mayonnaise, sriracha, and sesame oil until smooth.


4. Assemble the bowls: Divide rice among four bowls. Top with shredded crab, avocado, cucumber, carrot, and nori strips.


5. Finish and serve: Drizzle spicy mayo over the bowls, sprinkle with sesame seeds, and add optional garnishes like pickled ginger or soy sauce.

Notes

• You can substitute crab with cooked shrimp or even tofu for a vegetarian version.


• Adjust the level of sriracha in the mayo to suit your spice preference.


• For extra flavor, add sliced scallions or a splash of ponzu sauce.