Ingredients
- Sushi Rice: 2 cups, uncooked
- Water: 2 cups
- Imitation Crab Meat (Surimi): 8 oz, shredded or flaked
- Rice Vinegar: 1/4 cup
- Ripe Avocados: 2 medium, diced
- English Cucumber: 1 cup, julienned
- Nori Seaweed Sheets: 2 sheets, cut into thin strips
- Toasted Sesame Seeds: 1 teaspoon
Instructions
- Step 1: Cook the sushi rice by combining the rice and 2 cups of water in a pot; bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed. Once cooked, transfer the hot rice to a non-metallic bowl and gently fold in the rice vinegar, allowing the rice to cool slightly.
- Step 2: Prepare the crab topping by gently flaking the imitation crab meat into a small bowl. Optionally, mix the crab with 2 tablespoons of mayonnaise (not listed in ingredients, but often used) or a touch of sesame oil for added flavor, then set aside.
- Step 3: While the rice cools, dice the avocados and julienne the cucumber. Cut the nori sheets into small, thin strips using scissors, which will serve as the crunchy topping.
- Step 4: Assemble the bowls by dividing the seasoned sushi rice evenly into 4-6 serving bowls, pressing down slightly to form a base.
- Step 5: Arrange the prepared California Roll components over the rice: layer portions of the imitation crab mixture, diced avocado, and julienned cucumber. Garnish each bowl generously with the strips of nori and a sprinkle of toasted sesame seeds before serving immediately.
Notes
- For best flavor and texture, store leftovers chilled for no more than 24 hours, keeping the fresh avocado separate to prevent browning.
- Since this dish is designed to be served cool or at room temperature, warming the ingredients will ruin the texture, so please do not attempt to reheat the bowls.
- For an optional flavor kick, offer a drizzle of spicy mayo (sriracha mixed with mayonnaise) or a small bowl of low-sodium soy sauce on the side for customization.
- When incorporating the rice vinegar into the hot rice, use a gentle cutting or folding motion with your spoon to avoid smashing the grains, which keeps the texture pleasantly sticky but not mushy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American