California Roll Bowls
This California Roll Bowls recipe is quick to prepare, offering a fresh, satisfying taste reminiscent of a classic sushi roll.
Equipment
- 1 Pressure cooker with a good sealing ring
Ingredients
Main ingredients
- 2 cups Calrose rice Japanese short or medium grain
- 2 cups cold water
- 5 tablespoons sushi vinegar seasoned
- 8 ounces flake-style imitation crab meat chopped fine
- 1 sheet nori seaweed chopped
- 1 large avocado diced
- 0.5 English cucumber sliced
- 1 jalapeño finely diced, optional
- 0.25 cup chives chopped, optional
- soy sauce regular or low sodium
- wasabi paste optional
- 0.25 cup mayo mixed with sriracha
- 1 tablespoon sriracha sauce for spicy mayo
- pickled sushi ginger as needed
- toasted sesame seeds for topping
Instructions
Instructions
- Rinse your Calrose rice under cold water until the water runs clear. Drain well.
- Toss the rinsed rice and cold water into your pressure cooker's pot.
- Set the cooker on high pressure and cook for about 6 minutes.
- Let the pressure do a slow release for about 10 minutes.
- Release remaining pressure by flipping the valve. Open lid once steam's fully gone.
- Transfer rice to a big bowl and gently fold in sushi vinegar while still warm.
- Let rice cool to room temp before assembling bowls. Divide into dishes and add toppings.
- Serve with soy sauce and spicy mayo on the side for dipping or drizzling.
- Add wasabi paste if desired, and sprinkle toasted sesame seeds on top.
Notes
Serve your California Roll Bowls fresh for the best taste and texture.