Ingredients
For the Rice
For the Bowls
Spicy Mayonnaise
MASTERS CLASSES ONLY: Pickled Ginger and Carrots
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- Rinse the rice using a mesh strainer under cold water for 30 seconds until the water runs clear.
- Add the rice and water to a medium pot and bring to a boil over medium-high heat.
- Cover and reduce the heat to low and simmer for 18-20 minutes until the water is absorbed.
- Add the cooked rice to a large bowl and drizzle with the rice vinegar then stir to combine.
- Set the rice aside and cool completely.
- Whisk together the mayonnaise and sriracha in a small bowl. If desired, add in a tablespoon of water to thin the sauce.
- Divide the rice between four bowls. Top with avocado, imitation crab, carrots, and diced cucumber.
- Drizzle the spicy mayo over top.
- Garnish with soy sauce, sesame seeds, green onion, or nori furikake seasoning.
- To a bowl, add the carrots and the ginger. Divide the garlic and peppercorns among the jars.
- 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.
- Set aside to cool to room temperature, then cover the carrots and store in the fridge.