California Roll Bowls: Pressure Cooker Style
Fresh California Roll Bowls with all the flavors of California sushi rolls, simplified for easy preparation.
Ingredients
Ingredients
- 2 cups Calrose rice Japanese short or medium grain rice
- 2 cups cold water
- 5 tablespoon sushi vinegar seasoned rice vinegar
- 8 oz flake-style imitation crab meat chopped
- 1 sheet nori seaweed chopped
- 1 large avocado diced
- ½ English cucumber sliced
- 1 jalapeños finely diced, optional
- ¼ cup chives finely chopped, optional
- soy sauce regular or low sodium
- wasabi paste
- ¼ cup mayonnaise with 1 tablespoon sriracha sauce
- pickled sushi ginger optional
- toasted sesame seeds white or black
Instructions
Instructions
- Set rice in a colander and thoroughly rinse with cold water until the water runs clear. Drain well.
- Put drained rice in a large heavy saucepan and add 2 cups cold water. Set the pan over medium-high heat and bring to a boil.
- Once it boils, reduce heat to the lowest simmer. Cover and cook until all the water is absorbed (15 min).
- Remove from heat and let rest covered for another 15 minutes. Transfer rice to a large bowl and break it up to get rid of all the hot clumps.
- Drizzle with 5 tablespoon of your sushi vinegar and use a rice paddle to slice and fold the vinegar into the rice. Continue mixing until it's just warm.
- Cover rice with a damp kitchen towel and cool to room temperature as you prep your toppings.
- Divide rice between 4-5 bowls. Layer the toppings over the rice: crab, cucumber, avocado, seaweed, jalapeños, and chives.
- Combine mayo and sriracha sauce and drizzle over the bowls then drizzle with soy sauce and sprinkle sesame seeds. Serve with pickled ginger and wasabi paste.
Notes
Make your own sushi vinegar by combining rice vinegar, sugar, and sea salt over low heat and let it cool. To make the bowls extra spicy, mix soy sauce and wasabi to taste and drizzle over your bowl.
