A deconstructed version of the classic California sushi roll, served in a bowl with sushi rice, crab, avocado, cucumber, and a drizzle of spicy mayo.

Units Scale

Cook Mode Prevent your screen from going dark

Rinse the sushi rice under cold water until the water runs clear. Combine with water in a pot and bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Remove from heat and let sit covered for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt. Gently fold into the cooked rice and let it cool to room temperature.
In a small bowl, mix mayonnaise and sriracha to make the spicy mayo.
Assemble bowls by adding sushi rice as the base. Top with shredded crab, avocado, cucumber, and nori strips.
Drizzle with spicy mayo and sprinkle with sesame seeds and green onions.
Serve with pickled ginger and soy sauce on the side, if desired.

You can substitute real crab or shrimp for imitation crab.
For extra flavor, add a drizzle of unagi sauce or a sprinkle of furikake seasoning.
Use cauliflower rice for a low-carb option.