Crunchy California Roll Sushi Bowl

Name: Crunchy California Roll Sushi Bowl
Total time: 40
Yield: 2
Ingredients: 2 cups water; 1 teaspoon kosher salt, plus more to taste; 1 cup sushi rice, rinsed until the water runs clear; 1 tablespoon sugar; ¼ cup rice vinegar; 1 tablespoon canola oil; ⅓ cup panko bread crumbs; ½ teaspoon freshly ground black pepper, plus more to taste; ¼ cup mayonnaise; 1 tablespoon Sriracha; 16 oz crab meat, drained; 1 persian cucumber, thinly sliced; 4 red radishes, thinly sliced; 2 tablespoons thinly sliced nori; 1 bunch scallion, thinly sliced on the bias; 1 tablespoon sesame seed; 2 tablespoons pickled ginger; 1 avocado, diced

Recipe by Katie Aubin from tasty.co

Lunch 40 Mins.

Ingredients

2 servings

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2 cups water
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1 teaspoon kosher salt, plus more to taste
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1 cup sushi rice, rinsed until the water runs clear
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1 tablespoon sugar
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¼ cup rice vinegar
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1 tablespoon canola oil
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⅓ cup panko bread crumbs
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½ teaspoon freshly ground black pepper, plus more to taste
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¼ cup mayonnaise

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1 tablespoon Sriracha
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16 oz crab meat, drained
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1 persian cucumber, thinly sliced
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4 red radishes, thinly sliced
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2 tablespoons thinly sliced nori
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1 bunch scallion, thinly sliced on the bias
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1 tablespoon sesame seed
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2 tablespoons pickled ginger
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1 avocado, diced

Instructions

Add the water to a medium pot and season with a pinch of salt. Bring to a boil over high heat. Add the rinsed rice and return to a boil. Cover, reduce the heat to low, and simmer for 20 minutes, until the water is absorbed and the rice is tender.
In a small bowl, stir together the sugar, salt, and rice vinegar. Microwave for 2 minutes, or until the sugar dissolves.
Transfer the cooked rice to a medium bowl and pour the vinegar mixture over it, then stir well with a wooden spoon.
Heat the canola oil in a medium pan over medium-high heat. Once the oil begins to shimmer, add the panko and cook, stirring frequently, until golden brown, 1–2 minutes. Season with salt and pepper, then remove the pan from the heat.
In a small bowl, stir together the mayonnaise and Sriracha until smooth.
To assemble the bowls, divide the seasoned rice between 2 serving bowls. Top with the crab, crispy panko, cucumber, radish, nori, scallions, sesame seeds, pickled ginger, and avocado. Drizzle the Sriracha mayonnaise over the top.
Enjoy!