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.**
Servings Prep Time
Yield4 servings 25minutes
Cook Time
20 minutes
Servings Prep Time
Yield4 servings 25minutes
Cook Time
20 minutes
Ingredients
For the Rice
  • 1cup sushi rice
  • 1 ¼cups water
  • 2tablespoons rice vinegar
For the Bowls
  • 1 large avocadodiced
  • 8ounces imitation crabdiced
  • 1cup english cucumberdiced
  • 1cup Carrotspeeled and julienned
  • ½ bunch green onionsliced
  • 1teaspoon furikakefor garnish
  • 1teaspoon soy saucefor garnish
  • sesame seeds
Spicy Mayonnaise
  • 1cup mayonnaise
  • 2teaspoons srirachaoptional
MASTERS CLASSES ONLY: Pickled Ginger and Carrots
  • 2cups young ginger
  • 1-pound Carrotspeeled and cut into matchsticks
  • 2 garlic cloveshalved
  • 1teaspoon black peppercorns
  • 1teaspoon cumin
  • 1teaspoon coriander
  • 1cup distilled white vinegar
  • 1cup water
  • 2tablespoons sugar
  • 1tablespoon Salt
  • 1cup distilled white vinegar
  • 1cup water
  • 2tablespoons sugar
  • 1tablespoon 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.