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California Roll in a Bowl

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 California Roll in a Bowl
Recipe for the week of January 22-26, 2024 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.**
Course Main Dish
Cuisine Asian, Fusion
Prep Time 25 minutes
Cook Time 20 minutes
Servings
Yield 4 servings
Ingredients
For the Rice
  • 1 cup sushi rice
  • 1 ¼ cups water
  • 2 tablespoons rice vinegar
For the Bowls
  • 1 large avocado diced
  • 8 ounces imitation crab diced
  • 1 cup english cucumber diced
  • 1 cup Carrots peeled and julienned
  • ½ bunch green onion sliced
  • 1 teaspoon furikake for garnish
  • 1 teaspoon soy sauce for garnish
  • sesame seeds
Spicy Mayonnaise
  • 1 cup mayonnaise
  • 2 teaspoons sriracha optional
MASTERS CLASSES ONLY: Pickled Ginger and Carrots
  • 2 cups young ginger
  • 1- pound Carrots peeled and cut into matchsticks
  • 2 garlic cloves halved
  • 1 teaspoon black peppercorns
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 cup distilled white vinegar
  • 1 cup water
  • 2 tablespoons sugar
  • 1 tablespoon Salt
  • 1 cup distilled white vinegar
  • 1 cup water
  • 2 tablespoons sugar
  • 1 tablespoon Salt
Instructions
To Make the Rice
  1. Rinse the rice using a mesh strainer under cold water for 30 seconds until the water runs clear.
  2. Add the rice and water to a medium pot and bring to a boil over medium-high heat.
  3. Cover and reduce the heat to low and simmer for 18-20 minutes until the water is absorbed.
  4. Add the cooked rice to a large bowl and drizzle with the rice vinegar then stir to combine.
  5. Set the rice aside and cool completely.
To Make Spicy Mayo
  1. Whisk together the mayonnaise and sriracha in a small bowl. If desired, add in a tablespoon of water to thin the sauce.
Assembling the Sushi Bowls
  1. Divide the rice between four bowls. Top with avocado, imitation crab, carrots, and diced cucumber.
  2. Drizzle the spicy mayo over top.
  3. Garnish with soy sauce, sesame seeds, green onion, or nori furikake seasoning.
MASTERS CLASSES ONLY
  1. To a bowl, add the carrots and the ginger. Divide the garlic and peppercorns among the jars.
  2. Place the vinegar, water, sugar, cumin, coriander and salt in the saucepan and heat over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Pour over the carrots and ginger.
  3. Set aside to cool to room temperature, then cover the carrots and store in the fridge.