California Sushi Bowls

Light, fresh, and bursting with flavor, these California Sushi Bowls are a quick and delicious way to enjoy all the sushi goodness without the rolling! Perfect for lunch, dinner, or even as an appetizer.
Ingredients:

1.  1½ cups Calrose sushi rice
2.  2 cups water
3.  ¼ cup seasoned rice vinegar
4.  ¼ cup Japanese mayonnaise
5.  2 tsp sriracha
6.  8 oz imitation crab, chopped
7.  ½ cup diced English cucumber
8. 1-2 nori sheets, chopped or crumbled
9.  1 large avocado, peeled and sliced
10.  Black and toasted sesame seeds, for garnish
11.  ¼ cup low-sodium soy sauce, for serving
12. Nori furikake, for garnish

Directions
1. Cook the Sushi Rice:

1.  Rinse sushi rice thoroughly in a mesh sifter until the water runs clear.
2.  Add rice and 2 cups of water to a rice cooker. Cook according to the rice cooker instructions.

2. Season the Rice:

1.  Once the rice is cooked, transfer it to a rimmed baking sheet. Gently fold in ¼ cup seasoned rice vinegar using a rice paddle. Be careful not to mash the rice. Allow it to cool completely.

3. Make the Spicy Mayo:

1.  Mix ¼ cup Japanese mayonnaise with 2 tsp sriracha in a small bowl. Set aside.

4. Prepare the Toppings:

1.  Chop 8 oz of imitation crab and dice ½ cup of English cucumber. Crumble or chop the nori sheets.

5. Assemble the Bowls:

1. Divide the cooled sushi rice among 4 bowls. Top with the chopped crab, cucumber, sliced avocado, and crumbled nori.
2.  Drizzle with spicy mayo and garnish with sesame seeds and furikake.

6. Serve:

1. Serve with soy sauce on the side and enjoy!

Tips:

1.  For a fresher option, substitute imitation crab with real crab meat or cooked shrimp.
2. Eat the sushi bowls within a day for the best flavor and texture.
3.  Customize with your favorite toppings, like pickled ginger, shredded carrots, or edamame!