California Roll Bowl
Ingredients
- 6 oz. lump crab meat can sub for imitation crab, cooked shrimp or smoked salmon
- Oil for pan I used avocado oil
- 1 tbsp sriracha
- 1 tbsp mayonnaise
- 3 cups cooked sushi rice can sub for glutinous rice or a grain of any kind, cook it according to the package instructions
- 1/2 cup diced cucumber
- 1/2 cup diced avocado
- Seaweed chips to taste, optional
- Sesame seeds for topping, optional
Spicy Mayo Sauce
- 1 1/2 tbsp mayonnaise
- 1 tbsp sriracha
- 1 tsp soy sauce
Directions
California Roll Bowl
- Season a skillet with oil over medium high heat. Once the oil is shimmerng, add the crab meat, along with 1 tbsp sriracha and 1 tbsp of mayonnaise. Sauté for 2-3 minutes, until all of the sriracha mayo is absorbed by the crab, and it's slightly golden brown on the outside. Remove the crab meat from the heat. NOTE: If using shrimp, boil the peeled and deveined shrmip and then chop it up. Then, toss in the sriracha mayo mixture and set aside.
- Add 1 1/2 cup of cooked rice to each serving bowl and spread it out with the back of your spoon.
- Top with the cucumber, avocado, crab meat and seaweed chips. Save a few seaweed chips to crush on top along with sesame seeds.
- Drizzle the spicy mayo sauce on top and serve immediately!
Spicy Mayo Sauce
- In a bowl, add all of the ingredients and mix until combined. Use right away or cover and store in the fridge for up to two weeks.