This quick and easy bowl meal takes all of the flavors of the classic California Sushi Roll and assembles them in a way that any novice cook can do on a busy weeknight.
To make this #dinnerdoneby9am I prep all of the vegetables in the morning and make the sauce, refrigerate everything all day, then make the rice just before assembling the bowls.
Bowls
-2 c jasmine rice, cooked according to package directions
-dried sheets of seaweed, sliced
-1 avocado, thinly sliced
-1/2 cucumber, cut into matchsticks
-krab stick, thinly sliced
-1 scallion, thinly sliced
-pickled ginger
-sesame seeds for sprinkling
Sriracha Mayo
-1 c mayo
-1 Tbsp sriracha sauce
-4 Tbsp rice vinegar
-1/2 tsp sugar
-1/2 tsp salt
To make the Sriracha Mayo, whisk together the mayo, sriracha, vinegar, sugar and salt. Refrigerate until serving.
When it’s time to eat, set everything out and let everyone assemble their own bowl.
