Cuencos saludables de sushi California roll

Ingredientes

• 2 cups short-grain sushi rice
• 2.5 cups water
• 1/4 cup rice vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 12 oz imitation crab sticks (surimi)
• 3 tablespoons Kewpie mayonnaise, divided
• 1 teaspoon lime juice
• 2 ripe avocados, sliced into wedges
• 1 large English cucumber, sliced into matchsticks
• 2 sheets nori seaweed, cut into thin strips
• 1 tablespoon Sriracha
• 1 tablespoon toasted sesame seeds
• Soy sauce, pickled ginger, and wasabi for serving

Preparación

1. 1

   Rinse the sushi rice under cold running water in a fine-mesh strainer until the water runs clear to remove excess starch.

2. 2

   Cook the rice using a rice cooker or on the stovetop according to package instructions.

3. 3

   While the rice is still warm, gently fold in the rice vinegar, sugar, and salt using a wooden spatula and a gentle 'cutting' motion to avoid mashing the grains.

4. 4

   Shred the imitation crab sticks by hand or chop them into bite-sized pieces. Toss the shredded crab with a small squeeze of lime and a teaspoon of Kewpie mayo to keep it moist.

5. 5

   Prepare the vegetables by slicing the English cucumber into thin matchsticks. Slice the avocado into wedges just before serving to prevent browning.

6. 6

   In a small bowl, whisk together the remaining Kewpie mayonnaise and Sriracha to create the spicy mayo drizzle. Add a teaspoon of water if a thinner consistency is needed for drizzling.

7. 7

   Assemble the bowls by placing a generous portion of seasoned rice at the base of each bowl.

8. 8

   Arrange the shredded crab, cucumber matchsticks, and avocado wedges in distinct sections on top of the rice.

9. 9

   Use kitchen shears to snip the nori sheets into thin strips and scatter them over the bowls.

10. 10

    Garnish with toasted sesame seeds and serve with soy sauce, pickled ginger, and wasabi on the side.