Description
A cozy, deconstructed take on the classic California roll, perfect for easy weeknight dinners or relaxed gatherings.
Ingredients
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Japanese short-grain rice – 2 cups (360 g)
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Water – 2 ½ cups (600 ml)
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Rice vinegar – ¼ cup (60 ml)
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Granulated sugar – 2 tablespoons (25 g)
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Salt – 1 teaspoon (5 g)
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Imitation crab, shredded – 10 oz (280 g)
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English cucumber, diced – 1 large (300 g)
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Avocados, sliced – 2 medium (400 g)
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Nori sheets, cut into strips – 2 sheets
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Mayonnaise – ½ cup (120 g)
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Soy sauce – 2 tablespoons (30 ml)
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Toasted sesame seeds – 2 tablespoons (20 g)
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Green onions, sliced – 3 stalks (45 g)
Instructions
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Rinse the rice until the water runs mostly clear. Cook with water, then rest for 10 minutes.
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Warm rice vinegar, sugar, and salt until dissolved. Fold gently into the rice.
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Prepare toppings by shredding crab, dicing cucumber, and slicing avocado.
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Mix mayonnaise and soy sauce until smooth.
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Divide rice into bowls and top with crab, cucumber, and avocado.
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Garnish with nori, sesame seeds, green onions, and drizzle with sauce.
Notes
For best flavor and texture, assemble the bowls just before serving and slice avocados at the last minute. Adjust sauce quantities to suit your taste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes