A quick and delicious deconstructed sushi bowl featuring sushi rice, crab salad, avocado, and spicy mayo.

Scale

2 cups Calrose rice

2 cups cold water

5 Tbsp seasoned rice vinegar

8 oz imitation crab meat, chopped

1 sheet nori seaweed, chopped

1 large avocado, diced

1/2 English cucumber, sliced

1 jalapeño, finely diced

1/4 cup chives, chopped

soy sauce, to taste

wasabi paste

1/4 cup mayonnaise

1 Tbsp sriracha sauce

pickled ginger

toasted sesame seeds

1. Rinse rice until water runs clear and drain.

2. Cook rice with 2 cups water until tender.

3. Fold in rice vinegar and let cool.

4. Divide rice into bowls and top with crab, avocado, cucumber, and seaweed.

5. Mix mayo and sriracha to make spicy mayo.

6. Drizzle sauce over bowls, sprinkle sesame seeds, and serve with soy sauce, wasabi, and pickled ginger.

For best texture, assemble bowls just before serving. Use fresh avocado and chilled rice for the ultimate sushi bowl experience.

Keywords: California roll bowls, sushi bowl, crab salad, spicy mayo