Ingredients:
- ½ cups Short-grain Sushi Rice (or Brown Rice), rinsed well
- cups Water (for cooking rice)
- ¼ cup Rice Vinegar
- Tablespoon Granulated Sugar (or Monk Fruit Sweetener)
- ½ teaspoon Salt
- oz Imitation Crab (Surimi), flaked
- medium Ripe but firm Avocados, diced
- large English Cucumber, thinly sliced/diced
- sheets Toasted Nori Seaweed Sheets, cut into small squares or crumbled
- Tablespoons Sesame Seeds, toasted (for garnish)
- ½ cup Mayonnaise (light or avocado oil based)
- –3 Tablespoons Sriracha Sauce (adjust to heat preference)
- teaspoon Rice Vinegar (for spicy mayo)
Instructions:
- Rinse the sushi rice thoroughly under cold water until the water runs nearly clear. Cook the rice according to package directions or standard 1:1.3 water ratio.
- While the rice cooks, gently warm the ¼ cup rice vinegar, sugar, and ½ teaspoon salt in a small saucepan until the sugar dissolves completely. Set aside to cool slightly.
- Once the rice is cooked, immediately transfer it to a large, shallow bowl. Pour the prepared seasoning (sushi-zu) evenly over the hot rice. Use a slicing or folding motion with a wooden spatula to incorporate the seasoning without mashing the grains. Allow the rice to cool to room temperature.
- While the rice cools, prepare the toppings: flake the surimi, dice the avocado, and dice the cucumber. Keep these components separate.
- In a small bowl, whisk together the ½ cup mayonnaise, Sriracha (2–3 tablespoons), and 1 teaspoon rice vinegar until the spicy mayo is smooth.
- Optionally toast the Nori sheets briefly over a low flame or in a dry pan until crisp, then cut or crush them.
- Assemble the California Roll Sushi Bowls: Divide the seasoned rice evenly among four serving bowls, creating the base layer.
- Artfully arrange mounds of the flaked crab, diced avocado, and cucumber over the rice base in separate sections.
- Drizzle generously with the prepared Spicy Mayo. Sprinkle with toasted sesame seeds and top with the crushed Nori. Serve immediately.