Bol de sushi California roll

Ingredientes

• 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

Preparación

1. 1

   Rinse the Rice: Place rice in a fine mesh strainer and rinse under cold water until the water runs clear, about 2 minutes. Tap the bottom of the strainer to drain thoroughly.

2. 2

   Cook the Rice: Transfer the rinsed rice to a medium saucepan, add 2 1/4 cups water, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it rest, covered, for 10 minutes.

3. 3

   Prepare the Vinegar Mixture: In a small saucepan, combine 4 Tbsp rice vinegar, sugar, and salt. Heat over medium heat while whisking until sugar dissolves. Allow to cool, then pour over the cooked rice and gently toss to coat evenly.

4. 4

   Make Spicy Mayo: Whisk together mayonnaise and sriracha in a small bowl, then transfer to a resealable sandwich bag and set aside.

5. 5

   Mix Soy Sauce Dressing: In another small bowl, whisk together soy sauce and the remaining 1 Tbsp rice vinegar; set aside.

6. 6

   Prepare Toppings: In a large bowl, gently toss crab meat, cucumber, carrots, nori, pickled ginger, and diced avocado. Alternatively, arrange these toppings in sections over the rice in each serving bowl.

7. 7

   Assemble the Bowls: Divide the seasoned rice evenly among 4 to 5 bowls. Top each with the crab and vegetable mixture.

8. 8

   Add Sauces and Garnish: Drizzle soy sauce mixture over each bowl. Cut a small tip off the corner of the spicy mayo bag and drizzle the sriracha mayo on top. Sprinkle with black and toasted sesame seeds and serve promptly to enjoy fresh avocado.