Ingredients
Equipment
Method
- Rinse the sushi rice under cold running water until the water runs clear. This removes excess starch, preventing gummy rice. Combine the rinsed rice and 1 ¼ cups of water in a medium saucepan. Bring to a boil over medium-high heat, then immediately reduce the heat to low, cover, and simmer for 15-18 minutes, or until the water is absorbed. Remove from heat and let it steam, covered, for another 10 minutes.1 cup sushi rice (short-grain Japanese rice), 1 ¼ cups water
- While the rice is steaming, gently warm the rice vinegar, sugar, and salt in a small saucepan or microwave-safe bowl until the sugar and salt dissolve. Be careful not to boil. Once the rice has rested, transfer it to a large, shallow bowl (wood or glass is ideal). Gradually pour the seasoned vinegar mixture over the hot rice, using a rice paddle or spatula to gently fold and cut the vinegar into the rice. Work quickly to avoid mushing the grains. Fan the rice as you mix to cool it down and give it a glossy sheen.2 tablespoons rice vinegar, 1 tablespoon granulated sugar, ½ teaspoon salt
- While the rice is cooking and cooling, prepare your toppings. If using tofu, sauté or bake it until golden brown and slightly crispy. Gently pick through the crab meat, removing any stray shell fragments. Dice the avocado, julienne the cucumber and carrot. Toast the nori sheets lightly over a low flame or in a dry skillet until fragrant and slightly crisp, then cut them into thin strips or crumble them.4 ounces firm or extra-firm tofu, pressed and cubed, 8 ounces lump crab meat, picked over for shells, 1 ripe avocado, diced, ½ English cucumber, julienned or thinly sliced, 1 medium carrot, julienned, 2 sheets nori (seaweed), toasted and cut into thin strips or crumbled
- In a small bowl, whisk together the mayonnaise, sriracha, and rice vinegar until smooth and well combined. Adjust the sriracha to your preferred level of heat.¼ cup mayonnaise (Japanese Kewpie mayonnaise is recommended), 1-2 teaspoons sriracha, ½ teaspoon rice vinegar
- Divide the seasoned sushi rice evenly among 2-4 serving bowls.
- Artfully arrange the crab meat (or imitation crab), diced avocado, julienned cucumber, julienned carrot, and prepared tofu (if using) over the rice.8 ounces lump crab meat, picked over for shells, 1 ripe avocado, diced, ½ English cucumber, julienned or thinly sliced, 1 medium carrot, julienned, 4 ounces firm or extra-firm tofu, pressed and cubed
- Sprinkle the nori strips or crumbles, toasted sesame seeds, and chopped chives or green onions over the toppings. Drizzle with the spicy mayo, if desired. Serve immediately and enjoy your delicious Healthy California Roll Sushi Bowls!2 sheets nori (seaweed), toasted and cut into thin strips or crumbled, 2 tablespoons toasted sesame seeds, 1 tablespoon chopped fresh chives or green onions, ¼ cup mayonnaise (Japanese Kewpie mayonnaise is recommended)
Notes
Leftovers should be stored in an airtight container in the refrigerator for up to 2-3 days. Avocado may brown; keep it towards the center or add a squeeze of lemon/lime juice. Reheating is generally not recommended. If preferred, gently warm the rice only. Components can be stored separately for longer storage. Seasoned sushi rice can be frozen and re-seasoned with vinegar upon thawing.
