Description

All the flavors from the classic California sushi roll piled into a super easy to make sushi bowl with no rolling required.

Ingredients

Scale

Sushi Rice:

1 1/2 cups sushi rice

2 Tablespoons rice vinegar

1 Tablespoon Grade A amber maple syrup

1/2 Teaspoon sea salt

Japanese Togarashi Mayo:

1 farm fresh egg, at room temperature, see notes

1 Tablespoon coconut aminos

1/4 Teaspoon sea salt

1 Teaspoon rice vinegar

1 Tablespoon Japanese Togarashi spice mix, see notes

3/4 cup avocado oil, or light flavored oil of your choice

Toppings:

12 ounces to 1 pound lump crabmeat, see notes

1/2 cup pickled ginger, drained

1 1/2 cups grated carrot, or carrot ribbons made with a vegetable peeler

1/2 cup thinly sliced green onion

1 large ripe avocado, pitted, sliced and peeled

1 1/2 cups thinly sliced cucumber, about 1/2 small English cucumber

1 sheet of toasted nori, thinly sliced, see notes

1 Tablespoon sesame seeds

Soy sauce/ coconut aminos

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Instructions

Start by by rinsing the sushi rice 3 times, draining it each time until the water becomes clear. Then add 2 1/4 cups water over the rinsed sushi rice. Place a lid on the pan, bring the rice to a boil, then lower the heat to a bare simmer.

Simmer the rice until all the liquid is absorbed and the rice is tender. Remove the rice from the heat and spread it in a thin layer on a baking sheet. Mix together the rice vinegar, maple syrup, and sea salt, then drizzle the mixture over the rice.

Use a spatula to combine the vinegar mixture into the rice, being careful not to smash the rice. Let the rice cool to room temperature as you prepare the rest of the ingredients.

Place all the ingredients for the Japananese Togarashi mayo, except the avocado oil, into a blender. Secure the lid, and start blending on low speed. Slowly add the oil in a thin steady drizzle, increasing the speed incrementally, letting the oil be incorporated as you go.

When the mayo has thickened and completely stopped moving in the blender, turn the motor off, and transfer the mayo to a container, or squeeze bottle. Refrigerate the mayo until you’re ready to use it.

Prepare all the toppings, and when you’re ready serve them with the cooled rice and Japanese Togarashi Mayo, letting each person assemble the sushi bowls according to their taste.

Notes

Homemade mayo is made from raw eggs. If this is of concern to you, choose a store bought mayo instead.
Togarashi spice mixes can vary in heat, so start with less and work up to your taste. The 1 Tablespoon called for in this recipe gives the mayo a bit of a kick, but not so much that your mouth is on fire.
You can also substitute 1 pound shrimp or 4 chicken thighs bone in and skin on for the lump crab meat.
To slice nori sheets into thin ribbons, you’ll need a sharp knife. First carefully tear/cut the nori sheet into strips lengthwise following the perforated lines. Then turn those strips crosswise, and slice into thin ribbons. This is easy with a sharp knife, and tedious with a dull one.

Prep Time: 30 mins
Cook Time: 20 mins
Category: Dinner
Method: Stove Top
Cuisine: Asian