Servings: 5 servings Ingredients for Perfect Sushi Rice: 2 cups Calrose rice, (Japanese short or medium grain rice) 2 cups cold water 5 Tbsp sushi vinegar, (seasoned rice vinegar) Ingredients for California Roll Bowls: 8 oz flake-style imitation crab meat, chopped 1 sheet of nori seaweed, chopped 1 large avocado, diced 1/2 English cucumber, sliced 1 jalapeños, finely diced, optional 1/4 cup chives, finely chopped, optional Garnishes and Dipping Sauces: soy sauce, regular or low sodium wasabi paste spicy mayo, (1/4 cup mayonnaise with 1 Tbsp sriracha sauce) pickled sushi ginger, optional toasted sesame seeds, white or black
How to Make Sushi Rice: Set rice in a colander and thoroughly rinse with cold water until the water runs clear. Drain well. Put drained rice in a large heavy saucepan and add 2 cups cold water.
Set the pan over medium-high heat and bring to a boil. Once it boils, reduce heat to the lowest simmer. Cover and cook until all the water is absorbed (15 min). Remove from heat and let rest covered for another 15 minutes.
Transfer rice to a large bowl and break it up to get rid of all the hot clumps then drizzle with 5 Tbsp of your sushi vinegar and use a rice paddle to slice and fold the vinegar into the rice. Continue mixing the rice until it's just warm. Cover rice with a damp kitchen towel and cool to room temperature as you prep your toppings.
How to Make California Roll Bowls: Divide rice between 4-5 bowls. Layer the toppings over the rice: crab, cucumber, avocado, seaweed, jalapeños, and chives.
Combine mayo and sriracha sauce and drizzle that over your bowls then drizzle with soy sauce and a sprinkle of sesame seeds. Serve with a side of pickled ginger and wasabi paste and pass around the soy sauce.