California Roll Sushi Bowls

Ingredients

For The Rice

• 2 cups (400 grams) sushi rice like Japanese Calrose rice, uncooked
• 2 cups (480 ml) water
• 3 tablespoon (50 ml) rice vinegar
• 2 tablespoons granulated sugar
• ¾ teaspoon salt

For The Spicy Mayo

• ¼ cup (60 grams) mayonnaise preferably Japanese mayo like kewpie
• 1 tablespoon sriracha sauce

For The Bowl

• 8 ounces (225 grams) imitation crab chopped into bite-size pieces
• 1 cup (120 grams) sliced or diced cucumber
• 1 avocado peeled, pitted, and diced
• 1 small carrot grated
• 1-2 nori sheets chopped or crumbled
• 1 tablespoon sesame seeds a mix of toasted sesame seeds, and black sesame seeds
• ¼ cup (60 ml) low-sodium soy sauce

Instructions

1. To cook the rice, start by washing it very well. Using a fine mesh strainer, rinse the rice under cool running water for 2 minutes, or until the water runs clear. Drain the rice.
2. Combine the drained rice with water in a saucepan, bring to a boil, cover with the lid and reduce the heat to low, and simmer for 15 minutes without removing the lid. Remove from heat, and do not touch it for 5 minutes. Then remove the lid and fluff it with a wooden spoon.
3. In a small bowl or jug, combine the sushi rice seasoning (rice vinegar, sugar, and salt). If needed, warm the mixture in the microwave or over the stove so that the sugar is fully dissolved.
4. Add the mixture to the rice, and stir with a wooden spoon. Set aside, and allow to cool a little.
5. To make the spicy mayo, in a small bowl combine the mayo with sriracha, and set aside.
6. To assemble the bowl, divide the rice between 4 bowls, and top with crab, cucumber, avocado, carrot, and nori sheets. Sprinkle with sesame seeds, and drizzle with spicy mayo.
7. Serve with soy sauce on the side.